The failure of the medical establishment to have any positive impact at all on the ongoing surge of chronic, degenerative diseases is exemplified in their hubris stance that the miraculous and sacred human body is just too dim-witted to know what’s best for it. Dietary fat is not only part of your evolutionary physiology, it is a necessary component for optimum health. You simply can’t have good health and longevity without it. This inane, incessant programming that “fat is bad for the body” and “low-fat diets are best” has nothing to do with science and everything to do with making hundreds of billions of dollars a year for Big Agriculture and Big Pharma. And tragically, this misinformation is making us sicker, not healthier.
The medical community has been conveniently pointing its finger at the so-called “bad cholesterol” called LDL (low density lipoprotein) for the primary cause of arterial plaque that leads to coronary heart disease. But, again, this is pseudo-science. HDL and LDL are not even cholesterols, but rather lipoprotein transport mechanisms for cholesterol. Since cholesterol is insoluble in blood, it must be transported in the circulatory system inside of lipoproteins, such as HDL and LDL, serving as “molecular addresses” that determine the start- and endpoints for cholesterol transport. So by making LDL the sole cause for heart disease, Big Pharma continues to rake in billions with its utterly useless statin drugs while the true cause behind heart disease remains suppressed. The brain, heart, liver, and muscles consume most of the energy used by the body and prefer ketones from fat as their source of fuel, not sugar. Unsaturated fatty acids are defined as having one or more double bonds while saturated fatty acids only have single bonds. As a result, saturated fats are much more stable than their unsaturated counterparts.
This is why the saturated fats of butter, lard, ghee, and coconut oil are denser and therefore solid at room temperature. Because fat contains more than twice as many calories per gram as carbohydrates and protein, it’s the most efficient source of energy. And efficiency just so happens to be what biological evolution is all about. When you eat fat, it can be burned for fuel right away or stored away for later use. Saturated fat, the misconceived “bad fat,” makes up nearly half of your body fat. Without a high intake of it, our paleo ancestors would never have been able to survive long winters and avoid starvation. The polyunsaturated vegetable oils, pushed by the USDA as “heart healthy,” such as corn oil, safflower oil, soybean oil, and canola oil, are anything but, especially for cooking. The high temperatures of cooking can readily damage unsaturated fats and oils because of their shared bonds.
Polyunsaturated fats are the most unstable, and when exposed to the high temperatures of cooking, they easily become oxidized, forming free radicals that can lead to cellular damage. Free radical damage from vegetable oils are a major contributor to atherosclerosis and heart disease. These are the bad fats—not the saturated fats—and these are also the oils that are mainly used in restaurants and in the manufacturing of processed foods. Moreover, not only are these vegetable oils the worst for cooking but they are also GMOs, which act as “foreign intruders” to the intelligent body’s immune system.
To learn more about the hazards of genetically modified foods, go to www.geneticroulette.com. Fats that contain a higher percentage of saturated fatty acids, such as the highly nutritious coconut oil, palm oil, and grass-fed butter are perfect for cooking at higher temperatures because they’re very stable. Coconut oil is one of the best sources for saturated fat because it improves digestion and absorption of other nutrients including vitamins, minerals, and amino acids. It also significantly improves the utilization of blood glucose and insulin secretion, relieving stress on the pancreas. Because coconut oil improves calcium and magnesium absorption, it supports the development of strong bones and teeth, helping to protect the body against osteoporosis and inflammation. It’s lower in calories than most other fats, helps to regulate thyroid function, and, unlike some other oils, does not deplete the body’s antioxidant reserves.
The unique physiological and nutritional benefits from consuming coconut oil have been recognized in a wide variety of countries around the world for centuries. Unfortunately, in America, it has been denigrated by the USDA and every other Big Gov. food agency because it’s considered a saturated fat. But a review of coronary heart disease literature relevant to coconut oil clearly indicates that at its worst, coconut oil is completely neutral with respect to arterial plaque formation, and, in fact, is much more likely to be beneficial for the prevention and treatment of heart disease. Lauric acid from coconut oil is converted to monolaurin in the body, a key component in human breast milk, and is therefore used in infant formula. Because much of the saturated fat of coconut oil is in the form of lauric acid, a recent study found that it may be a better alternative to partially hydrogenated vegetable oil. Furthermore, coconut oil may not carry the same risks as other saturated fats because it consists mainly of medium chain fatty acids. It’s also great for your skin!
The American Cancer Society, the National Cancer Institute, and the Senate Committee on Nutrition and Human Needs all have made claims that animal fat is linked not only with heart disease but also with various cancers. But strangely, when researchers from the University of Maryland examined the data they used to make such claims, they found that animal fat was not linked to cancer, and vegetable fat was. A comparison of human populations between northern and southern India revealed a similar pattern. People in northern India consume 17 times more animal fat yet have shown a seven times lower incidence of heart disease from people in southern India. The diet of the Maasai and kindred tribes of Africa has for centuries been primarily based on milk and beef from grass-fed cattle. They are free from coronary heart disease and have excellent blood cholesterol levels. Inuits in the Arctic eat excessive amounts of fat from fish and marine animals, yet they are free of disease and exceptionally healthy. A study of Puerto Ricans revealed that they have very low incidences of colon and breast cancer in spite of the fact that they consume high amounts of animal fat.
To learn more about the benefits of healthy fats and how the body prefers ketones to glucose for fuel, buy the critically acclaimed book, "The Next Human." ABOUT THE AUTHOR: Jason Lincoln Jeffers is a spiritual teacher, life and health coach, mystical artist, evolutionary astrologer, philosopher, entrepreneur, inspirational speaker, and authority on metaphysics, transpersonal psychology, and alternative medicine.