Nutrition, the war on fat

nutritionThe food industry is truly inventive. Faced with the war on fat during the 1980's, adjustments were made, resulting in the store shelves being lined with every type of food now labelled either low fat or fat free.

It became close to a cardinal sin to even consider any type of nutrition with a fatty content. Instead we were to experience skim milk, low fat imitation meat in the form of soya products, margarine in place of butter and the list goes on endlessly...

The anti-fat message went mainstream and became so embedded in medicine and nutrition, that it was virtually impossible to challenge the consensus.
Along with this campaign came a warning to cut fat and cholesterol as these two evils were responsible for millions of people dropping dead from heart attacks.

Nearly four decades on, new research has shown that this nutritional experiment was a failure. Why? Because people are sicker than ever and in the USA diabetes increased 166% over a 20 year period. Even though deaths from heart attacks have decreased considerably, this can be attributed to more exercise and lower rates of smoking. But obesity continues to be is a major health problem, especially in more affluent countries.

Surprisingly, The "Fatties" show little sign of alarm. If the jeans no longer fit, one simply goes out to buy the next size up and the next!
So, if the fat-laden foods have been eliminated, why have the kilojoules not simply disappeared?
Surely a shift to vegetables, fruit and carbohydrates should be the answer!

And herein lies the problem. New research shows that some type of nutrition would have to replace the diminished fats and so the over-consumption of bread, cakes, biscuits, pasta and sugary foods become the new enemy. Now the demonization of fat may just have back-fired!

Diets high in carbohydrates cause changes in blood chemistry that encourage the body to store the kilojoules as fat, intensify hunger and in turn make weight loss most difficult. The intake of sugar stimulates the production of insulin, causing fat cells to go into storage overdrive.

We have known for some time that the fats [especially those high in omega 3 and 6] found in nuts, olives and fish like salmon are considered healthy.
The reason why it is difficult to lose weight on a low fat diet has a simple explanation. Fat and meat produce a sense of satisfaction, harder to achieve with carbohydrates. In no time hunger pangs are felt and more kilojoules are ingested

What a relief for meat lovers, who can now enjoy a slab of steak without a sense of guilt.
But in the end ' it's the old adage that applies, all things in moderation!