Contrary to popular belief, the overwhelming majority of independent studies support a high-fat diet for humans. Relative to those who eat a high-carb, low-fat diet, those who enjoy a diet high in healthy fat also encounter a leaner body composition as well as lowered cholesterol, triglycerides, blood pressure and other heart disease risk factors.
But even more important than the theoretical is putting it into practice: every single person I have coached who has eaten more fat and fewer carbs has lost weight quickly.
For decades, Americans have been told that saturated fat clogs arteries and causes heart disease. But here is the problem: no one has ever definitively proven it. The justification for the anti-saturated fat propaganda is largely baseless, relying upon antiquated and flimsy data from the 1950s.
In fact, research shows that some types of saturated fats actually lower cholesterol, risk of heart disease, and risk of obesity. Before modern oil processing, most of the fatty acids in the human diet were either saturated or monounsaturated, primarily from butter, lard, tallows, as well as coconut and olive oil.
Unlike polyunsaturated fat, these saturated fats are stable and resist oxidization and rancidity. Humans seemed to thrive on diets high in saturated fats and low in polyunsaturated fat, since it was not available in any significant quantity before the advent of modern oil processing.
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