When I first started practicing natural medicine, promoting higher-protein and lower- carbohydrate diets was considered blasphemy. Dr. Atkins and I practically had to go to the office in a disguise.
The logic (or ill-logic, in this case) behind the “low-fat” craze was that fat contains twice the amount of calories per gram compared to carbohydrates. So, the “experts” told people they’d lose weight faster if they cut fat and ate carbs instead.
But in the 20 years since the mainstream started preaching the low-fat gospel, the obesity rate has doubled!
Now, finally, they’re starting to wake up. In fact, new major study proves what I have been saying all along. But because the mainstream moves at a snail’s pace, I doubt you’ll hear this on your local 6 o’clock news any time soon. So let me tell you about it…
Harvard researchers published this study in the prestigious medical journal Lancet. And they concluded “low-fat diets are not more effective than other diets…and nutrition guidelines need to stop recommending low-fat diets as an effective weight-loss intervention.”
In this analysis, they looked at 53 long-term clinical trials involving more 68,000 people over the last 55 years.
This is a significant time period and a large number of people, so it’s hard to scoff at the results (though I’m sure some of the diehard mainstream “fat-phobics” will try).
In 36 of the 53 trials, higher-fat and lower-carbohydrate diets led to significantly greater long-term weight loss than did low-fat diets.
At the conclusion of the study, the average weight loss across all groups was about 6 pounds. But, after a one year follow up, the researchers found that people on low-carb diets had lost an additional 2 pounds.
It’s not a huge amount of weight, but it is significant. Especially considering that most people re-gain any weight they lose following popular “diets.” So this proves just how effective a high-fat, low-carb eating plan is long-term.
The bottom line is, reducing fat has never been an effective strategy for weight loss. After all the years of the powers-that-be telling people not to eat fat, what happened? We just got fatter.
And now that the truth is finally out — and proven in a Harvard study, no less — we need to shout it from the rooftops. Strip the supermarket shelves of all “low-fat” products lining them. And do anything we can to reverse this horrifying trend that caused us to become sick and fat.
But first and foremost, we need to teach people the difference between food “products” and real foods.
Food manufacturers have done a good job over the years of deliberately trying to confuse consumers and lure them into eating processed food instead of real food. The low-fat craze led to a multitude of pre-packaged foods that took out the fat but then added sugar and chemicals to make up for the taste.
Here are two good examples…
The first is low-fat salad dressing. Taking out the fat in the dressing and adding sugar does nothing but block the absorption of all the nutrients in the vegetables you pour it on.
But here’s something even better than bottled salad dressing. Mix your own with some spices, vinegar or mustard, and macadamia nut oil. The healthy monounsaturated fat in the macadamia nut oil is far better for you than the canola oil most bottled dressings use as a base. The canola oil you’ll find on supermarket shelves has been refined, heated, and damaged beyond repair. It’s criminal that this garbage is still marketed as healthy.
The second example is peanut butter. Skippy and Jif couldn’t be farther from what a nuts were meant to be.
The fats in most nuts are healthy, monounsaturated fats. But most commercial peanut butters add a hefty dose of sugar, as well as hydrogenated vegetable oils. Both of which offset any benefits you get from the actual nuts.
So make sure you choose the most basic versions of any nut butter. The less ingredients, the better!
Bottom line: Think twice whenever you shop in the “prepared foods” aisle or frozen food section. And beware of any new diet buzzword declared as gospel.