For years, health practitioners led by USDA guidelines, have been encouraging people to cut out fat. The result has been an influx of highly processed, low fat options that are higher in sugar and/or simple carbohydrates. We've also led on the assumption that a calorie, is a calorie, is a calorie. Hence, if calories in are less than calories out, weight loss is guaranteed, right? This mentality has failed many of my clients.
The reality is we now know that cutting out fat is detrimental to weight management. Fat is essential for satiety, the feeling of fullness we get after a meal. It staves off hunger much longer than carbohydrates and even protein. We are learning more about how genetics and our microbiome (gut environment) impact weight and overall health. It's not simply about calories or fat OR perhaps even saturated fat. Research does support opting for cardio-protective, mono-unsaturated fats such as olive oil, those found in fatty fish, avocado, etc. However, it seems villainizing fat has led to increased consumption of simple carbs and sugar which are more likely to lead to weight gain, diabetes and related health conditions.
This is a great clip from a recent Time Magazine piece entitled "Eat Butter".