1. Use butter. Stop eating margarine. Butter, especially from pastured cows, is a much-needed daily source of infection-fighting Vitamin A. Margarine has none. Stop using vegetable shortening. Lard, from outdoor-living pigs, is a much-needed daily source of infection-fighting Vitamin D. Crisco has none. Together fat soluble Vitamins A & D fight infection as they help [...]
We’ve been told to remove chicken skin because it is saturated fat? True – that’s what we’ve been told, but chicken fat is 70 percent unsaturated fat! Chicken fat is dominantly monounsaturated oleic acid, the dominant fat in olive oil (and in our bodies). Chicken fat is also our best source of antimicrobial palmitoleic acid, a monounsaturated [...]
Frank Hu, PhD, professor of nutrition/epidemiology, Harvard School of Public Health: “The overemphasis on reducing fat caused the consumption of carbohydrates and sugar in our diets to soar. That shift may be linked to the biggest health problems in America today.” For over 50 years the medical establishment, the American Heart Association (AHA), public health [...]
In the U.S. in 1950, obesity and diabetes were not public health problems. In 1980, USDA issued the first-ever low fat Dietary Guidelines for Americans. In 2010 – the same year that even more stringent anti-fat Dietary Guidelines were reaffirmed – the CDC in Atlanta referred to diabetes as a dangerous “run-away-train.” What happened between [...]
1. In 1937, Columbia University biochemists David Rittenberg & Rudolph Schoenheimer demonstrated that dietary cholesterol had little or no influence on blood cholesterol. Since this has never been refuted, why do the 2010 Dietary Guidelines limit dietary cholesterol to fewer than 300 mg per day? 2. Dietary cholesterol is poorly absorbed – 50 percent at [...]
The Weston A. Price Foundation’s Healthy 4 Life plan recommends nutrient-dense animal and plant foods, with particular emphasis on healthy traditional fats like butter, lard, egg yolks and coconut oil. The current obesity epidemic emerged as our nutrient-dense traditional fats were replaced by highly processed vegetable oils and refined carbohydrates. The failed 2010 Dietary Guidelines [...]
In the U.S. dietary kingdom, saturated fat is most feared – fingered as the cause of heart disease and stroke. According to the American Heart Association (AHA), they have been warning us away from saturated fat since 1957. In 1961, at the urging of AHA board members Ancel Keys and Jeremiah Stamler, the AHA officially [...]
On Tuesday, June 15, 2010, the proposed 2010 Dietary Guidelines were released by USDA recommending even more stringent reductions in animal fats and cholesterol than all previous guidelines (1980-2005). The 2010 Dietary Guidelines Advisory Committee Report recommended that Americans reduce saturated fat intake from 10 to 7 percent of calories and continued to demonize dietary [...]
From the days of George and Martha Washington up through the 1940s, our traditional more saturated and monounsaturated fats – tallow, lard, and butter – provided safe, nutritious cooking options and provided diversified income for small mixed family farms, benefitting local communities. Then, beginning in the 20th Century, especially after 1950, the American Heart Association [...]
