“Most people would be surprised to learn that there is, in fact, very little evidence to support the contention that a diet low in cholesterol and saturated fat actually reduces death from heart disease or in any way increases one’s life span.” – Dr. Mary Enig and Sally Fallon
I’m just posting a quick blog today to draw your attention to this article. It is one of the best I’ve read outlining the history of the “lipid hypothesis”, the theory that saturated fats and cholesterol lead to cardio-vascular disease, and where that hypothesis went wrong.I know that this is a controversial issue and that a lot of people out there are very attached to the lipid hypothesis and don’t want to hear this information. In the interest of science, however, it is extremely important to look at alternatives to the prevailing viewpoint. This article is written by Dr. Mary Enig, Ph.D., internationally renowned lipid biochemist and author, and Sally Fallon, author of Nourishing Traditions and Eat Fat, Lose Fat. It is well-researched with the scientific references to back up its claims.
I honestly feel this is some of the most important information to get out to the public right now. At the very least, this should open a discussion about the lipid hypothesis that has so entrenched itself in our consciousness that it is taken as absolute, unquestioned truth. It’s time to start questioning.
This article is long, but worth the read. If you get bored by the talk on the molecular structure of fats, skip over that part and keep going.
Here’s another quote from the article:
“The best way to treat heart disease, then, is not to focus on lowering cholesterol-either by drugs or diet-but to consume a diet that provides animal foods rich in vitamins B6 and B12; to bolster thyroid function by daily use of natural sea salt, a good source of usable iodine; to avoid vitamin and mineral deficiencies that make the artery walls more prone to ruptures and the buildup of plaque; to include the antimicrobial fats in the diet; and to eliminate processed foods containing refined carbohydrates, oxidized cholesterol and free-radical-containing vegetable oils that cause the body to need constant repair.” – Dr. Mary Enig and Sally Fallon.
A Review here:
Vegetable oils do not “contain” free radicals. They are either prone to become free radicals or they are not. The free radicals themselves are very short lived; either they rapidly react with each other ; or they react with any nearby double bonds.
Also,I wish the authors of the article would outline which fats are meant when they refer to “antimicrobial fats”; and how these are expected to kill bacteria or prevent their growth.