Saturated Fat: Friend or Foe?
“The next time you eat a piece of buttered toast, consider that butter is actually the more healthful component.”
-Harvard professor David Ludwig
Although buzz words like “paleo,” “primal,” “gluten-free,” and “low-carb” are becoming mainstream, people still have tough time overcoming their fat-phobias, and especially saturated fat-phobias.
Last summer, I did a little self-experiment and started my mornings with around 400 calories of pure saturated fat in my coffee and ended up dropping from 12% body fat to 8% in a few months!
That’s a story for another day, though!
Here’s a few more "scientific" saturated fat nuggets that might come as a surprise to you.
“It is time to bust the myth of the role of saturated fat in heart disease.”
British Medical Journal (2013)
“...the relative effect of dietary saturated fat on CVD risk requires reevaluation.”
The American Journal of Clinical Nutrition (2010)
Saturated fats are almost always the safest for cooking at high temperatures due to their high smoke points and stable nature
Testosterone is reduced if less than 40% of your calories come from fat
Testosterone is reduced if you cut out saturated fat in favor of unsaturated
Journal of Steroid Biochemistry (1984)
Don’t be afraid of saturated fat from the following sources
Pasture-raised beef, chicken, pork, eggs, etc
Butter from grass-fed cows
Unrefined coconut oil and other coconut products
Unrefined palm oil
Consider making simple switches to your grocery store protocol
The 2% or full-fat yogurt option vs the 0% option
Whole eggs instead of egg whites
Whole milk vs skim
Buying nuts for snacking
Cook with a saturated oil
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