POINTS TO PONDER

Which Fats Protect Against Heart Disease?

Before 1920 heart disease was rare in America but by 1950 it was the leading cause of death. Today heart disease accounts for 40% of all deaths in America.

From 1910-1970 animal fat consumption declined from 83% to 62%, and butter from 18lbs per person per year to 4lbs. Over the last 80 years dietary cholesterol intake has increased only 1%, but vegetable oils in the form of margarine and refined oils has increased 400%. Consumption of sugar and processed foods has increased about 60%

Low fat, high carbohydrate diets loaded with sugar have been shown to cause a variety of health problems including low energy, difficulty in concentration, depression, weight gain and mineral deficiencies.

Studies show that people who eat the most cholesterol, saturated fat and calories, weigh the least, are more physically active, have lower blood cholesterol, less heart disease and diabetes than those who consume margarine and vegetable oils.

Mothers milk is high in cholesterol and contains 50% fat, much of it saturated, yet the American Heart Association recommends a low fat and cholesterol diet for children. Why?

Adapted and used with kind permission from Nourishing Traditions by Sally Fallon p4-p7.

REFERENCES
Adapted and used with kind permission from Nourishing Traditions by Sally Fallon p4 and p7.

DISCLAIMER: This information is for informational purposes only, and should not be used as a substitute for appropriate care from a qualified health practitioner.