Saturated fat is healthy for us, but not for food industry profits.

Carbohydrates/Sugar, Not Fat, is the Root of Heart Disease

Unfortunately, many doctors and health officials alike are still trying to assure you that you can safely indulge in sweet treats, provided it’s in moderation. This line of reasoning completely falls apart however, if you eat a diet consisting primarily of processed foods, because virtually ALL of them are loaded with processed carbohydrates and fructose.
Cutting out a few desserts or restricting the amount of sugar you add to your coffee or sweet tea, for example, will barely make a dent if you’re consuming a lot of processed foods and beverages besides pure filtered water.
I’ve previously written about how various foods and beverages contain far moresugar than a glazed doughnut. Take Vitamin Water, for example. One 20 oz bottle contains 33 grams of sugar, which equates to THREE Krispy Kreme original glazed doughnuts!
One of the reasons for this overabundance of sugar in processed foods is due to the fact that when you remove the fat, the food tends to lose its taste.
Food companies compensate by adding processed fructose, salt, and other proprietary flavorings. Making matters worse, refined sugars are highlyaddictive, and cause metabolic dysfunction that leads to overeating and stubborn weight gain.
A high-sugar diet dramatically raises your risk for both type 2 diabetes and heart disease by promoting metabolic syndrome, which includes the following cluster of health conditions:
  • High blood pressure
  • Insulin and leptin resistance
  • Raised triglycerides
  • Visceral fat accumulation
In short, when you reduce saturated fat and increase refined carbohydrates, you end up promoting obesity, diabetes and heart disease. This is a perfect example of how it can take the conventional medical establishment DECADES to catch up to the truth, and I’m pleased to see that this issue is finally gaining some well-deserved press.
Still, I fear it may be many years before the conventional medical wisdom fully appreciates  the value of saturated fats…As for the disease-promoting actions of sugar, two brilliant researchers in this area are Dr. Robert Lustig and Dr. Richard Johnson, both of whom I’ve interviewed and featured on a number of occasions. According to Dr. Lustig:3
“The problem with sugar isn’t just weight gain … A growing body of scientific evidence is showing that fructose can trigger processes that lead to liver toxicity and a host of other chronic diseases. A little is not a problem, but a lot kills — slowly.”

Busting the Calorie Myth

Another related myth is that eating fat causes weight gain, and associated health problems. This too has been firmly debunked (see research below). Eating healthful fat does NOT make you fat. Eating refined carbohydrates/sugar, trans fat and highly processed vegetable oils does. And Dr. Johnson’s work shows that while excess sugar in any form is harmful,fructose is the worst of the bunch. So far, scientific studies have linked fructose to about 78 different diseases and health problems.4
Fructose raises your uric acid levels, typically generating uric acid within minutes of ingestion, which in turn can wreak havoc on your blood pressure, insulin production, and kidney function. Increased uric acid also leads to chronic, low-level inflammation, which has far-reaching consequences for your health. For example, chronically inflamed blood vessels lead to heart attacks and strokes.

http://articles.mercola.com/sites/articles/archive/2013/11/04/saturated-fat-intake.aspx?e_cid=20131104Z2_DNL_art_1&utm_source=dnl&utm_medium=email&utm_content=art1&utm_campaign=20131104Z2

The Tap Blog is a collective of like-minded researchers and writers who’ve joined forces to distribute information and voice opinions avoided by the world’s media.
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3 Responses to “Saturated fat is healthy for us, but not for food industry profits.”

  1. Anonymous says:

    That’s a better article Dr Mercola, shorter and more to the point.

  2. Healthinfo says:

    This comment has been removed by the author.

  3. Healthinfo says:

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