The Big “Saturated Fat” Lie

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PauliH1by Pauli Halstead – In our long evolutionary history as humans, our diet has always included a significant amount of animal fats. Fats from animals that ate wild grasses were especially high in vitamins and minerals, Omega-3 fatty acids and L-Tryptophan, an essential amino acid necessary in the production of serotonin. Our large human brains developed on protein and at least 50% or more of dietary fat. These essential fats are what deliver protein and the other nutrients to our cells.

Cholesterol is a life sustaining substance and we need it for our physical and mental health. Despite the body’s ability to manufacture its own cholesterol it is very critical to supplement cholesterol in the diet. Historically the human diet has always contained a significant amount of cholesterol. Restricting or eliminating its intake indicates a crisis or famine to the body. The result is the production of a liver enzyme called HMG-CoA reductase that, in effect, overproduces cholesterol from carbohydrates in the diet.  Consuming carbohydrates in the diet, while decreasing cholesterol intake, guarantees a steady overproduction of cholesterol in the body. The only way to switch this overproduction off is to consume an adequate amount of dietary cholesterol and cut down on the carbs.

There are now decades of epidemiological studies that show no correlation between saturated fat consumption, high cholesterol levels, and heart disease. France, as we know, has one of the highest levels of dietary fat consumption in the form of butter, cheese and animal fats, but the French have significantly lower coronary heart disease than we Americans. The Masai are known to be one of the healthiest peoples on earth and their diet is exclusively meat, milk and blood. Their cholesterol levels are some of the lowest known and they have no heart disease. George Mann, the researcher who studied the Masai declared The Lipid Hypothesis “the public health diversion of this century…the greatest scam in the history of medicine”.

Studies of modern day indigenous tribes have yielded similar findings despite traditional diets which included up to 400 grams of animal fat per day. Unlike most Americans, these indigenous groups, provided they are on their traditional diet, have no rheumatoid arthritis, heart disease, cancer, chronic and degenerative diseases or high blood pressure. Coconut oil, which is more highly saturated than butter and other animal fats, is the staple food of many Pacific Island groups and cardiovascular disease and other degenerative diseases are absent in these populations even though 35-55% of their diet consists of the coconut oil. Japanese people are now the longest living people on earth and those studied who ate the most eggs, dairy products and fish, had a 28% lower risk of stroke than those that ate the least.

The important thing to remember is that fats from “exclusively” grass-fed and pastured animals, which include the fats in the meats, eggs, butter or ghee, and cheeses, support our health by delivering protein, vitamins, minerals, Omega-3 fatty acids and essential amino acids to our bodies. When animals are fed grains, as they are in commercial confined feeding operations, (CFO’s) these nutrients are significantly reduced. As consumers we must be aware and demand that our grocers carry grass-fed and “pastured” products, or we can purchase these products at the local farmers market. The recipes in Primal Cuisine, Cooking for the Paleo Diet are rich with these healthy fats.

Pauli Halstead is the author of Primal Cuisine, Cooking for The Paleo Diet and teaches classes in paleo nutrition at In The Kitchen, Nevada City.  www.theprimalcuisine.com

Important Reading on FatsEat Fat Lose Fat by Dr. Mary Enig and Sally Fallon, The Queen of Fats by Susan Allport, Nutrition and Physical Degeneration by Weston A. Price, D.D.S., Primal Body-Primal Mind by Nora Gedgaudas, The Vegetarian Myth by Lierre Keith, The “Oiling” of America by Sally Fallon

Gourmet Cooking for the Paleo Diet (part 2) — In Pauli’s Kitchen by Robin Mallgren, Peak Moment Television
- See more at: http://peakmoment.tv/videos/gourmet-cooking-for-the-paleo-diet-part-2-in-paulis-kitchen/#sthash.SBWABPFa.dpuf

Source: Pauli Halstead www.theprimalcuisine.com

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