For the past 40 years, government and medical groups have pointed the finger at dietary saturated fatty acid (saturated fat) as a contributor to cardiovascular disease. Such foods as whole milk, unprocessed meat and dark chocolate were high in saturated fat and were restricted or cut from “healthy diets.”
The resulting “low fat” dietary movement transformed American eating habits, the food industry and food supply chain. But according to the American College of Cardiology (ACC), saturated fats were the wrong target.
The ACC now says that saturated fats do not contribute to cardiovascular disease and actually have some role in reducing stroke. “There is no robust evidence that current population-wide arbitrary upper limits on saturated fat consumption in the United States will prevent CVD or reduce mortality,” said the ACC. “The totality of available evidence does not support further limiting the intake of such foods.”
To make matters worse, limiting fats has increased consumption of the real culprit in many diseases such as diabetes, stroke and Alzheimer’s – refined carbohydrates and sugars.
To understand the fundamentals of refined carbohydrates and sugars and how they contribute to disease, download the free eBooklets Get Savvy About Blood Sugar and The Carbohydrate Wars.
