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What Makes Healthy Food Healthy: From a Stress Perspective


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The Clear Science on Fats is Really Fuzzy

“The main problem with the past decades’ low-fat trend is that it has been misinterpreted.”

That’s how the Los Angeles Times article begins (it reminds me of being on the playground with that know-it-all who is never wrong just misinterpreted). And then it is elaborated upon by Dr. David Heber, founding director of the UCLA Center for Human Nutrition:  “There is no real low-fat controversy, the problem wasn’t low fat; the problem was that when we lowered fat content, we increased carbohydrate and sugar content.”

Here’s the problem with that statement and they say it themselves: “If you cut back on saturated fat, you’re going to replace it with either unsaturated fat or carbohydrates. The type of replacement can have a major impact on health outcomes.” (at the time of the advice, they believed “fat was fat” btw) Continue reading