After all we’ve learned in recent years about the importance of fat in our diets and its essential role in heart, brain and gut health, I’m still amazed when I see people at the market reach for something on the shelf, then recoil in horror when they realize they’ve picked up the dreaded full-fat version, instead of the fat-free or low-fat they (wrongly) think is better for them. What most fat-o-phobics don’t realize is, by dropping full-fat like the package is on fire, they’re actually creating more health problems, not solving them.
For years, canola oil has been marketed as one of the healthiest oils for salad dressings and cooking, but the truth is that this oil is far from healthy. The wildly controversial canola oil is everywhere - even in the seemingly healthiest of restaurants, but it’s far from “natural.”
Is canola oil lurking in your kitchen cabinet? If so, here’s why you should ditch it.
A Conversation with investigative journalist, Nina Teicholz, author of THE BIG FAT SURPRISE: Why Butter, Meat & Cheese Belong in a Healthy Diet
I love this book for many reasons, the most important being, that in it, Nina reveals the unthinkable: that everything we thought we knew about dietary fats is wrong. Combining scientific rigor with riveting storytelling, she argues that more, not less fat—including the saturated fats in meat, dairy and eggs—is what leads to better health and weight loss.
New research has weakened the perceived link between saturated fat and heart disease. Today, many experts agree that refined carbs pose a much greater danger. Is it possible — even imaginable — that nearly everyone has been wrong about saturated fat and its connection to heart disease? Brace yourself. Based on a wave of new research, all the dietary admonitions about saturated fat could end up being little more than a huge mistake.