insulin resistanceTag Archives

Eat fat, lose fat

I’m currently reading Eat Fat, Lose Fat by Mary Enig and Sally Fallon. Mary Enig was a key scientist in the fight to get trans fats listed on our nutrition labels. She was actively opposed by the Institute for Shortening and Edible Oils (ISEO). This is an organization that pulls political clout to prevent the funding and publication of research intended to study the harm of vegetable oils and shortening. This organization was incensed about the fact that Mary Enig’s initial paper on the subject had gotten published at all. They have industry watchdogs to prevent such an occurrence, but somehow the paper managed to slip through their scrutiny. Doctors and scientists had been questioning the use of vegetable oils and trans fats since the 1920s when they were beginning to come into popular use. Myocardial infarctions (what we know of as heart attacks) were unheard of prior to the advent of the use of these fats. But their concerns got drowned out by the proponents of the cholesterol theory of heart disease, which would include organizations such at the ISEO and the pharmaceutical industry since they stand to gain from it.

According to Mary Enig and Sally Fallon, lack of healthy fats contributes to several diseases including chronic fatigue, low energy, anxiety, depression and mood swings, hypoglycemia, insulin resistance, food cravings, gallbladder ailments, bacterial infections, fungal issues, viral infections, irritable bowel syndrome and Crohn’s disease, gas and bloating, eczema and dry skin, sagging and wrinkled skin, dandruff, and cellulite. They propose a diet that has coconut oil and cod liver oil to correct these issues that they believe to be the result of lack of healthy fats. They also say that dietary cholesterol is important for maintaining the health of the intestinal wall and preventing leaky gut. Their list of sources for healthy fats: coconut oil, butter, cream, nuts, meats, and eggs as well as cod liver oil.

What is a high-fat diet

More from The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable by Dr. Stephen Phinney and Dr. Jeff Volek: When looking at studies about high-fat diets, it is important to know what is meant by a high-fat diet. Most consensus experts define a high-fat diet to be one with 45% – 60% of calories from fat. The authors of the book define high-fat to be 65% – 85% of calories from fat. The distinction is very important. Consensus experts will tell you that insulin resistance gets worse as fat in the diet increases, and this is true of the diets in the lower range. However, after fat intake goes above 60% of calories from fat, insulin resistance turns around and starts to improve. The benefits of a low-carb diet are found in the higher range of fat intake.