It was about 10 years ago that the concept of eating a low-fat diet was thought to be the most effective way to lose weight and avoid, or at least protect against, stroke and heart disease.

Fat-- Fat -- Fat

Not any more!

About a year ago the Journal of the American Medical Association (JAMA) published a new study that came to a much different conclusion. This new study was funded by the National Heart, Lung, and Blood Institute, US Department of Health and Human Services, followed a total of 48,835 women, ages 50 to 79, for eight years. The study began in 1993 and was designed to determine whether those given a low-fat diet had lower rates of heart disease than those who continued on their usual meal plan, which included a higher fat content.

The results made national headlines — the low-fat dieter did NOT experience a reduced risk of heart disease and stroke.

Many cardiologists around the country were delighted with the results. During the eight years that this study was in progress the science about weight loss and heart disease evolved and the new consensus went much further than merely low-fat. It is now common knowledge that what’s important is not how much fat we consume, but rather, the distinction between “good” fats and “bad” fats. The experts now tell us that good fats, like those found in oily fish, extra-virgin olive oil, nuts, and canola oil are vital to a healthy eating plan. We need to keep these fats in our diets.

The fats we need to avoid, the “bad” fats, are those found in the saturated fats from full-fat dairy products, certain cuts of red meat, and above all, the manufactured trans fats, like those found in shortening and other packaged foods such as cookies and crackers. You can already see what’s happening with trans fats — they are now included on food labels — some major food producers are eliminating them entirely — Wendy’s has wiped them out — even New York has banned them!

Of course, combined with this is the need for good quality carbohydrates — using healthy whole grains rather than highly processed refined carbs. People who adjust their diets to include plenty of the healthy fats, lean proteins, low-fat dairy and nutrient-dense, fiber-rich vegetables, fruits, and whole grains — along with a good exercise program — will find that their risk of heart disease, pre-diabetes, stroke and other conditions will be lowered, and they have a much better chance of maintaining a healthy weight.

Have a healthy day.

Shanti,

Ron
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Ron Rink (See my profile on the “Contributors” page — the link is in the upper right hand corner) writes regularly in his “Nutrition and Weight Loss” blog at: http://www.wecould2.com. Be sure to stop by, check it out, and leave a comment.
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