Veganism advocate, Dr Michael Gregor, never seems to have been keen on high fat. He shares his views on ‘saturated fat needing to be strictly limited’ and ‘all fat from animals being bad for us’ in his 9th April video.
Author of ‘Eat Fat / Get Thin’, Dr Mark Hyman, has tended to share something close to the opposite view (although they are in agreement on the health benefits of a plant-based diet). In Nov 2014 Dr Hyman shared,
“Here are the characteristics of a healthy diet everyone agrees on:
- Higher in good quality fats – omega 3 fats for all. And most camps advise good quality fats from olive oil, nuts, seeds and avocados. Although some, such as Drs. Esselstyn and Ornish still advise very low fat diets for heart disease reversal.”
It is challenging to argue with Dr Caldwell Esselstyn’s great track-record for reversing heart disease and his amusing repeated shouting of, “No oil!”, from stages all over the USA. This makes me concerned for people on strict vegan diets who wish to minimize saturated fats while wanting to use ketosis to help reverse any chronic condition. If Dr Esselstyn is right they could easily be in danger from over-consumption of refined oils
I have been on a high-ish fat diet (typically 60% of calories) for several years. I like the taste but is it doing me harm? I’m having grass-fed butter almost every day (sometimes two or more times per day) and boiled organic eggs with runny yolks most days. I believe I have been a lot better at avoiding the worst fats so far in 2018.
My avoidance of toxic fats, so far in 2018, as I remember it:
- Close to zero fried food other than rarely using organic coconut oil and keeping temperature as low as possible
- Only had chips (chip-shop or otherwise) once this year
- Zero pork and only had chicken once
- No fried breakfasts
- No oil (other than coconut or on a rare occasion when I have eaten out)
- No ready-meals or take-away meals
Perhaps, my point is that the people who are on high fat and are sick or dying young are probably all consuming many times more toxic fat than I have been. How much evidence is there that organic natural fats do harm? I am thinking that it is a similar situation to meat/foods-from-animals = very little evidence these themselves do harm but how they have been farmed, processed, packaged, cooked etc usually makes them toxic.
Having said all this… my underlying belief is that I would most likely be healthier if I had some days (each week maybe) on very high salad much lower fat meals. I claim that I am not well-enough, robust enough to go low fat, but is this just me making excuses?
Yet, I may be in agreement with Gregor in some ways as he seems to say “questionable” and yes, I am questioning.
In his video of 9th April 2018, in the table at 2m 27s it shows that at least 3 of the studies fed the rodents lard. Lard is pig fat which surely would not be normal rodent food. I believe this lard likely to be very unhealthy because the pigs are almost exclusively fed toxic foods that help farmers make the pigs fatter quicker, hence I have avoided eating any pork for many months. I suspect the majority of the rodent studies use lard, even if it is not mentioned specifically, not least because it is cheap. Also, why use cold-pressed-organic-coconut-fat if, as a researcher, you are only going to get future funding if you can make at least one group of your lab animals sick (cynical me!).
As previously, Gregor points out that people who die with Alzheimer’s tend to have very clogged arteries in the brain, yet so far as I am aware there is zero evidence that healthy fat clogs arteries… or have I buried my head in the sand and missed this research into healthy fats? What had the non-animal-eating rodents and healthier humans mentioned in the video eating? It would seem they had lots of green veg… at least that seems to be implied or at least for the ‘control’ rodents they had diets similar to the ‘Lab-Sure’ diet that I used to be involved in testing way back in the early 1980’s. Essentially, lab animals that researchers wanted to stay healthy were given the best food available to avoid risks of random illnesses that would mess up results. Oh, I have got way too cynical perhaps in suspecting that when adding the extra meat and fats the researchers were as careless as those Japanese people mentioned at the start of the video whom I suspect started eating McDonalds etc.
I also wonder if the typical Japanese person is genetically or some other way even less able to cope with fried meat, a bit like some of us might struggle with raw fish? I am not saying raw fish would be especially bad for us, just that I’m thinking the main thing is steer clear of all junk rather than blame meat. I suggest it is of little use going low-fat-vegan if still occasionally frying in olive oil. The evidence against frying in oil is, I believe, far stronger than any against healthy organic fats. Isn’t it?
I am keen to hear from readers, while also I am not going to resist saying this again (a bit like Dr Esseltyn’s ‘No oil!’ message.)