That’s right! After a long period of me practically eating zero fat diets, I took my results to a higher level with one small change to my diet – I added more fat to my diet.
But it wasn’t just any fat. Dr. Erasmus, the world’s #1 expert on dietary fats, says there are “Fats that heal” and “Fats that kill.”
Adding the wrong kind of fats can increase your blood cholesterol, clog your arteries, increase fat storage and wreak total havoc in your body. Adding the right kind of fats can increase your energy, increase fat burning, increase muscle-building hormones, increase your strength, improve insulin function, improve your skin texture and strengthen your joints. With benefits like these, “good fats” sound like some kind of wonder drug, and in many respects, the effects are almost drug-like. Surprisingly, these miraculous benefits can be obtained simply by eating small amounts of foods or oils rich in the healthy good fats.
Most books on nutrition give a long discussion on the chemistry of fatty acids. They are filled with charts of fat molecules and talk of hydrogen, carbon, bonds, double bonds, methyl groups and carboxyl groups.
Although I personally have a keen interest in nutritional biochemistry, I’ve always found that any time I started discussing this complicated scientific stuff in detail with my clients, they started dozing off or they just sat there, jaw agape, face expressionless in a blank stare like a deer caught in headlights.
During the 80s and early 90s, the magazines, television and nearly all the media pounded the message into our brains that fat was bad. No distinction was made between types of fats – the message was black and white; “Fat is unhealthy and fat makes you fat.”
This spawned an entire industry of fat-free foods such as cakes, cookies, candy, ice cream, yogurt, frozen dinners, lunch meats and nearly every other food you can think of. This was the age of the fat-free Snackwell cookies and Entenmanns cakes, and almost all of us partook of these deliciously sweet and seemingly guilt-free goodies. We ate them without fear because we believed it was okay since the label said “FAT FREE!” Even though the consumption of dietary fat decreased dramatically over the past two decades, a very strange thing happened: The incidence of obesity and health problems continued to rise through the 80s into the 90s and it still hasn’t stopped.
According to the National Center for Health Statistics, there was a 61% increase in the prevalence of obesity between 1991 and 2000. Today, there are more overweight people than ever before – 100 million, to be exact! Heart disease, diabetes and cancer are still three of the biggest killers and it seems there’s no end in sight to these epidemics.