By Dr. Mary Enig, Sally Fallon
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Additional info for Eat Fat Lose Fat
Mood swings: Plentiful fats in our diet help stabilize blood sugar swings that make your mood go up and down. • Thyroid imbalance: Coconut oil alone improves thyroid function, but when used in conjunction with cod-liver oil, which supplies vitamin A (needed in high levels by the thyroid gland), the thyroid has the fats it needs to function properly. • Hypoglycemia: Plenty of healthy fats at each meal help prevent drops in blood sugar. • Insulin resistance: Trans fats interfere with insulin receptors in the cells.
The Anti-Fat Campaign The term “lipid hypothesis”—the theory that saturated fats and cholesterol in our food raise cholesterol levels in the blood, leading to heart disease—was coined in the 1950s by Ancel Keys, author of several epidemiological studies that, although in our opinion were severely flawed, are frequently quoted as supporting the theory that animal fats cause heart disease. (Another term, the “Diet-Heart Idea,” was used by Dr. ) This theory is so prevalent, so widely believed, and so fundamental to the modern treatment of cardiovascular illness, that up until now you’ve probably never heard that it is only one theory of heart disease, and that a different reading of the data, along with volumes of other research, supports a very different conclusion: that saturated fats do not contribute to heart disease and in fact actually protect us against this and many other diseases.
Then, you must be aware of the dangers of trans fat: an artificially produced fat found widely in processed and packaged foods. Fats (also called lipids) are a class of organic substances that do not dissolve in water. They are composed of chains of carbon atoms with hydrogen atoms filling the available bonds and are called fatty acids because of their structure. Despite that terminology, they don’t behave like acids in the way that water-soluble acids such as vinegar do. Saturated Fats Found predominantly in animal fats and tropical oils like coconut oil and in lesser amounts in all vegetable oils (and also made within your body, usually from excess carbohydrates), saturated fats are structured so that all available carbon bonds are occupied by a hydrogen atom, which makes them highly stable and also straight in shape, so that they are solid or semisolid fat at room temperature.
Eat Fat Lose Fat by Dr. Mary Enig, Sally Fallon