Eating natural fats in your diet will not lead to fat on your body. Your body doesn’t run on glucose, though it can. Some organs of your body do not consume glucose at all. You must eat some dietary fat to survive. You do not need to eat carbohydrate to survive. You could go the entire rest of your life without eating a bite of processed sugar and you would be healthier for it. You could eat five times more butter, lard or tallow than you currently eat and feel no ill effects from it.
Don’t believe me? Read this….
Fat: The New Health Paradigm
This is an article for investors, looking for new growth opportunities for their money.
Healthy living and changing lifestyles have proved powerful investment themes in recent years spanning a wide range of both companies and indus- tries in their reach. Research from the Credit Suisse Research Institute has sought to both enhance the debate and provide our clients with guidance in their investment process.
This study follows on from our 2013 report “Sugar: Consumption at a Crossroads” in examining another key component of nutrition and dietary make-up. We analyze in depth the ecosystem of “fat”, looking at the five types of fats, the main fat-rich foods and who produces them, the medical research on fat and the perception of doctors, consumers and health officials.
Here is the conclusion, in a nutshell, bolding is not in the original, but was added by me for emphasis:
We believe that we are at a turning point. Our own analysis and the most recent medical research support these new trends. Medical research has shown that eating cholesterol has basically no influence on the level of cholesterol in the blood or on potential heart diseases. Neither has the link between saturated fat intake and cardiovascular risk ever been proven. On the other hand, a high intake of omega-6 polyunsaturated fats (vegetable oils) has not been proven as beneficial for our health and trans-fats have been shown to have negative health effects. The higher intake of vegetable oils and the increase in carbohydrate consumption in the last 30-40 years are the two leading factors behind the high rates of obesity and metabolic syndrome in the U.S. Saturated and monoun- saturated fats are not.
Glucose is not the predominant fuel the body uses.
When adding up the composite fuel requirements, it is clear that glucose is not the predominant fuel the body uses. At rest (and even during moderate exercise) fat may account for at least 50-60% of fuel burned by tissue and much of the remainder is protein. This also means that according to current dietary guidelines (which imply more than 50% carbohydrates consumption) our liver must turn carbohydrates into fat to give our tissues the fuel they require.
Eating carbohydrate leads to fat production. Your body must have fat to survive and if you do not eat it, your body will create and store it.
Who still thinks that eating saturated fats is going to lead to heart disease? Well, lots of people do, it’s conventional wisdom…and it is wrong.
One of the biggest myths in nutrition is that saturated fat intake above a certain level—say 10% based on most dietary guidelines—significantly increases your risk of heart attack. This conclusion that has held for almost half a century is inconsistent with the wealth of epidemiological data or scientific evidence in the form of clinical randomized trials. Plenty of research funding has been earmarked to study and back this hypothesis, yet we cannot find a single research paper written in the last ten years that supports this conclusion. On the contrary, we can find at least 20 studies that dismiss this hypothesis.
A high level of saturated fats in plasma blood—not a good thing—is driven by the amount of carbohydrates we eat, not by the amount of saturated fat we eat. [bold in original]
There is no study that has ever implicated dietary fat as a reason that people gain weight. It has only ever been thought it might lead to blocked heart arteries. Nobody, ever, in a position of scientific authority, has ever implied that you will get fat by eating full fat versions of food.
One Small Change at a Time 