When a mainstream, agenda-setting newspaper like the Wall Street Journal devotes significant space to examining the tenuous link between saturated fat and heart disease, including reviewing the bad science that led to institutional acceptance of “fat is bad” dogma, then you know the tide is turning. This is the newspaper’s most popular and most commented on article.
“Excessive carbohydrates lead not only to obesity but also, over time, to Type 2 diabetes and, very likely, heart disease. The real surprise is that, according to the best science to date, people put themselves at higher risk for these conditions no matter what kind of carbohydrates they eat. Yes, even unrefined carbs. Too much whole-grain oatmeal for breakfast and whole-grain pasta for dinner, with fruit snacks in between, add up to a less healthy diet than one of eggs and bacon, followed by fish. The reality is that fat doesn’t make you fat or diabetic. Scientific investigations going back to the 1950s suggest that actually, carbs do.”
“After the AHA advised the public to eat less saturated fat and switch to vegetable oils for a ‘healthy heart’ in 1961, Americans changed their diets. Now these oils represent 7% to 8% of all calories in our diet, up from nearly zero in 1900, the biggest increase in consumption of any type of food over the past century. In those early clinical trials, people on diets high in vegetable oil were found to suffer higher rates not only of cancer but also of gallstones. ….The past decade of research on these oxidation products has produced a sizable body of evidence showing their dramatic inflammatory and oxidative effects, which implicates them in heart disease and other illnesses such as Alzheimer’s. In short, the track record of vegetable oils is highly worrisome—and not remotely what Americans bargained for when they gave up butter and lard.”
Image courtesy of marketwatch.com