What’s Up With Fat?

by Christina Major
Holistic Health Consulting

I love fat. Butter on my sweet corn right out of the garden (non-GMO & organic), olive oil drizzled on the beans (non-GMO & organic) and slightly marbled fat in the loin of the venison, oozing out to create a rich crust of fatty goodness…

If you just cringed at that dinner I had, you probably don’t want to read the rest of this newsletter. It’s going to challenge your beliefs.

Other than that, I’m not eating nearly all my veggies right out of the garden. Once I figure out how to get more garlic, onions and mushrooms out, I’ll not need the farmer’s market, except in the winter. And just so you all know, my garden is only about 250 square feet total, and about 1/3 is herbs.

Full Fat vs Low Fat

Have you chosen low-fat dairy, meats or even pretzels to get healthy? You just may be doing your heart more harm than good.

The low-fat craze started about 40 years ago when cholesterol was discovered to contribute to heart disease. It was an easy jump to think the fat we ate when right to our arteries and clogged our hearts.

The media loved it, the processed food manufacturers loved it and it was easy to count and avoid. It was easy to demonize all fats and people who ate fats.

But even then some people saw problems. Today, we have a whole generation sick because of a lie.

Even back in the 1970s, some nutritionist looked at farmers and wondered if fat actually caused heart disease. Most farmers at eggs, bacon and potatoes fried in butter for breakfast, with buttery biscuits, full fat, raw dairy and fatty meats as staples at dinner and lunch. Lard was not only normal, it was desired. Yet, farmer’s had some of the lowest incidences of heart disease.

Today, we know why. The fat we eat has nearly nothing to do with the fat in our arteries. So how does it get there?

When we eat fat, our bodies look at it first to see if we need it to build healthy tissues. From there, it is used to repair that paper cut or bruise. Then, we see if we need energy. If we do, our bodies take it for energy production. Then, we see if we need it for fat storage. Again, if we do, our bodies take it out. The rest is flushed down the toilet.

Here’s where they made the first mistake, way back when: Sugar is always absorbed fully and upsets the balance of fat storage. Sugars are the preferred energy source of the body, so it gets used before fat. It stores easier than fat, so it gets stored first. Sugar also is the biggest factor in triglycerides. It is sugar, not fat, that makes up the biggest chunk of it. Let’s get back to the fat and you’ll see how this relates.

So, what happened when a whole generation tried to cut out the fat? First, at that time, our sugar consumption quadrupled. You see, fat and sugar are our two main flavor sources. If you eliminate the one, you must increase the other. Therefore, all that processed food, now devoid of fat, loaded in the sugar.

So, as our sugars went up, so did the triglycerides. And then diabetes skyrocketed. Is it any wonder that the low-fat generation now has the biggest diabetes problem?

But the manufacturers went a step beyond. They began to add trans-fat, a new fat that wasn’t supposed to act like a fat. Except, it did and in the worst ways. These trans-fats clogged our arteries faster and better than regular, healthy fats. Conclusion: Trans-fat plus lots of sugars equals a huge heart disease problem.

So, back to the farmer: Those farmers worked hard and ate lots of protein, vegetables and fats; but not too many sugars and very little processed foods. Their bodies behaved exactly as they should and did not absorb extra fats. Farmers are among the healthiest people. Hard work and natural foods make the difference.

If you want to reduce your cholesterol, here is what I tell my clients: eat lots of natural fruits and vegetables, avoid processed foods and drink lots of water. It is what our bodies are made for.

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Try This Recipe:

Home Cookin’: Breakfast on the Go

Ingredients

2 cups cheese, shredded by hand, not from a bag
8 oz mushrooms, fresh sliced
⅓ cup onion, sliced
½ cup red pepper, chopped
2 tbsn butter
2 cups diced fully cooked turkey bacon or sausage, diced
8 eggs
1 ¾ cups yogurt mixed with water to thin
½ cup 100% whole wheat flour
2 tbsn parsley
½ tsp basil
Dash of salt and pepper

Directions

In a medium skillet, sauté mushrooms, onions and red pepper in butter until tender. Cool.
In a baking dish, mix vegetables with cheese and meat.
In a bowl, beat eggs. Add yogurt, flour, parsley, basil, salt and pepper; mix well.
Slowly pour over the cheese mixture.
Bake at 350o F for 35-40 minutes until set.
Let stand 10 minutes before cutting into 6-8 pieces. Freeze individual servings for easy breakfasts!

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