Fat May Not Be What Is Making You Sick

Before you dive off the deep end and go postal on me.
Remember All Things In Moderation. Even to much clear cold pure spring water is not good for you.

Health and Human Services Secretary Sylvia Burwell and Agriculture Secretary Tom Vilsack it seems has been promoting their own personal agenda. Making recommendations and directing publication be biased towards fat to fit their on agenda.

Capitol Hill at a hearing before the House Agriculture Committee, congressional lawmakers from both sides of the aisle called on Health and Human Services Secretary Sylvia Burwell and Agriculture Secretary Tom Vilsack to explain the reasoning behind shifting dietary guidelines. The debate on the government’s dietary advisory committee, seems to center on the science behind the guidelines, and as I’ve been saying all along, fat is not the enemy. And science proves it.

Your body needs saturated fats for proper function. We evolved as hunter gatherers, eating animal products and fruits for most of our existence on earth. That’s why the low fat movement makes no sense. We’re designed to eat these foods.

Butter has almost the same percentages of polyunsaturated saturated and monounsaturated fats as breast milk.
Clearly nature started us out on a high fat diet. Butter has been demonized but organic butter with no hormones and no antibiotics is a healthy dietary fat.
Every cell in the body requires cholesterol. The reason people have been getting sick on low fat is they are denying their cellular structure including cells in the brain one of the most important building blocks.

2010, the U.S. Department of Agriculture (USDA) suggested we reduce our saturated fat intake to only 10% or less of total calories. But research shows this is the opposite of what people require for health. Fats provide a number of significant benefits, building materials for cell membranes and hormones help with absorption of minerals like calcium activity as antiviral agents carrying important fat soluble vitamins A, D, E, and K and modulating genetic regulation and helping prevent cancer.

2013, prominent London cardiologist Aseem Malhotra argued in the British Medical Journal that you should ignore advice to reduce your saturated fat intake, because it’s actually increasing your risk for obesity and heart attack.
March 2014, a new meta-analysis published in the Annals of Internal Medicine, using data from more than a half million people, reported that those who consumed higher amounts of saturated fat have no more heart disease than those who consume less.
I guess that’s why so many fat doctors live well into their 90’s.

Fats are protective! They create the vital barrier in our GI tract that prevents toxins from making their way into our bloodstream and up to our brains.

It’s time to dispel the cholesterol myth. That myth dates back to when President Eisenhower, who was known to love his bacon, eggs, butter and toast, had a heart attack.
The public and politicians were concerned. Ansel Keys has conducted his Seven Countries Study around that time and found that people in countries that consumed the smallest amount of fats had the least cases of heart disease. But Ansel Keys had cherry-picked his data to support that “fact.” That was the beginning of the massive shift to low fat, margarine instead of butter, and other new fake chemical foods.

2012, Norwegian University of Science and technology researchers looked at more than 52,000 adults and found that women with “high cholesterol” (more than 270 mg/dl) had a 28% lower mortality rate than women with “low cholesterol.”
Researchers also found that women face a higher risk for heart disease, stroke, and cardiac arrest with lower cholesterol levels.
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Why is common sense so uncommon?
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