Make Friends With Fats
Here is the full presentation that I did at The Abergavenny Food Festival on Saturday, 17th September.
And you can download the presentation slides here
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6 thoughts on “Make Friends With Fats”
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After watching your video i came across some information while reading for my biochemistry class the book is Essential biochemistry for medicine by Mitchell Fry here’s the quote
“Dieting has much to do with understanding what the body does with the excess food ingested,
for example:
• High-carbohydrate (low-fat) diet. In a diet consisting of 70% carbohydrates and 30% protein with no fat, some protein will be used for body building and repair, and some will be converted into glucose. All the carbohydrates will be converted to glucose initially. This will result in a rapid and sustained elevation in blood glucose levels, stimulating insulin production. Insulin stimulates cells to uptake glucose, as well as increasing appetite, causing most people to eat again not long after eating a high-carbohydrate meal. Insulin stimulates the body to store fat.
Thus, a high-carbohydrate diet will provide excess of what is necessary for immediate energy
usage. Some will be converted to glycogen and stored in the liver, but most is converted into fat for storage in the body tissues.
• High-fat (low-carbohydrate) diet. In a diet consisting of 30% protein, 70% fat with no
carbohydrates, proteins will be used as before, but in the absence of carbohydrates the body
must ‘burn’ the fat it consumes. This causes the body to ‘convert’ to a fat-burning engine
instead of being primarily a glucose-burning engine. Fats, unlike carbohydrates, have a high
satiety factor; fats make you feel full, and the satiety lasts for hours. Therefore, you tend to consume fewer calories on a high-fat diet than on a high-carbohydrate diet. Also, with a lower carbohydrate intake, the levels of insulin are low. Therefore, the fat you eat tends not to be stored. Thus a high-fat diet, in the absence of carbohydrates, typically results in weight loss.”
It kinda had me thinking medical professionals learn what each major nutrient does for the body and to it,yet there is continuous misinformation given to those who rely on their advice. the correct information is out there yet its lost to many. thank you for what you have been doing keep up the good work
Thanks for you kind words.
I hope somewhere on your forum you’ve a link to
The Food Revolution – AHS 2011
While I don’t like to be alarmist I’m extremely concerned that the problems resulting from Hyperglycaemia are far more serious that our current health professionals are aware.
There are a series of posts from Emily Deans that will help those unfamiliar with the topic to better understand what interventions may be possible to reduce the incidence of Alzheimer’s.
Dementia and Other Stories of How Saturated Fat is Good for You Don’t fear saturated fat; it’s good for you
Alzheimer’s and Omega 3s Omega3s, the brain, and Alzheimer’s dementia
Alzheimer’s and High Blood Sugar Examining the complicated factors that predispose us to dementia
The problem that I don’t think most people are aware of is that the tipping point that sets off the cascade that results in dementia, occurs FAR EARLIER than the onset of symptoms.
It follows the sooner people get control of their inflammatory status and weight problems the better.
Your work is IMO even more important that you may think.
Hi Ted – thanks so much for your comments – really great research and knowledge to share with others. I like your Vit D blog spot as well! (http://vitamind3.blogspot.com/)
I read Dr David Grimes Vitamin D and Cholesterol on holiday – another truth seaker!
Best wishes – Zoe
Breaking Down the Chain: A Guide to the soft*drink*industry Just in case anyone wants to go into the details about the size/power and importance of the soft drinks industry here are the bare facts.
Dietary Carbohydrate Modifies the Inverse Association Between Saturated Fat Intake and Cholesterol on Very Low-Density Lipoproteins Free full text at link
We aimed to investigate the relationship between dietary saturated fat on fasting triglyceride (TG) and cholesterol levels, and any mediation of this relationship by dietary carbohydrate intake.
Men and women in the NHLBI Genetics of Lipid-Lowering Drugs and Diet Network (GOLDN) study (n = 1036, mean age ± SD = 49 ± 16 y) were included.
Mixed linear models were run with saturated fat as a predictor variable and fasting TG, very low density lipoprotein cholesterol (VLDL-C), low density cholesterol (LDL-C) and high density cholesterol (HDL-C) as separate outcome variables.
Subsequent models were run which included dietary carbohydrate as a predictor variable, and an interaction term between saturated fat and carbohydrate.
All models controlled for age, sex, BMI, blood pressure and dietary covariates.
In models that included only saturated fat as a predictor, saturated fat did not show significant associations with fasting lipids.
When carbohydrate intake and an interaction term between carbohydrates and saturated fat intake was included, carbohydrate intake did not associate with lipids, but there was an inverse relationship between saturated fat intake and VLDL-C (P = 0.01) with a significant interaction (P = 0.01) between saturated fat and carbohydrate with regard to fasting VLDL-C concentrations.
Similar results were observed for fasting TG levels.
We conclude that, when controlling for carbohydrate intake, higher saturated fat was associated with lower VLDL-C and TGs.
This was not the case at higher intakes of carbohydrate.
This has important implications for dietary advice aimed at reducing TG and VLDL-C levels.
So when is Saturated fat harmful?
When it is associated with higher carbohydrate intakes.
I know this is only confirming what you are saying but isn’t it great to see scientists are now starting to understand it’s the carbs that do the damage.
great stuff Zoe, you need to get on some of the Robb Wolf podcasts you would get on great! Loved the underground wellness one too :p