Low Fat Low Brain Low Health
Do you find it difficult to remember things? Do you wish you could get your ‘old’ memory, when you could remember short and long-term events, people, details?
What if I told you that the ‘low-fat conditioning’ that started in the 80s has a lot to do with how your brain (and body) is working today?
You might think that age is mainly responsible for your cognitive decline, but what research is continually highlighting is that low fat diet trends over the past 5 decades can be directly linked to current increases in mental illness and cognitive deterioration.
Some Fat Facts
So before you pick your low-fat yogurt from the shelf next time you shop, here are a few truths about fat you might want to consider, all scientifically, extensively researched and published:
- Your brain is about 97% fat and requires good fat to function
- Good fat does not cause cholesterol – it helps lower it
- Good fats will not make you fat – bad fats will (hydrogenated fats in particular, as in margarines and heated vegetable fats, all in processed foods)
- Good fats will prevent over-eating (and reduce obesity risks) as they provide a feeling of satiety and satisfaction that low fat foods do not.
- Good fats help you to absorb certain vitamins (A, E, D, K) and digest carbohydrates
- Good fats will not give you heart disease, they contribute to healthy cardiovascular health
- Good fats will give you good skin, healthy joints and bones
- Good fats will help you produce good levels of hormones.
What are good fats?
Good fats include:
- Oily fish: wild salmon, tuna, sardines, mackerel, herring, anchovies.
- Nuts and seeds: raw unsalted (no peanuts!)
- Extra virgin organic coconut oil and ghee for cooking
- Cold-pressed vegetable oils used cold – do not cook with them
- Extra-virgin olive oil – use deliberately on foods – after cooking
- Saturated fats: butter, goose and duck fats for roasting are stable at high temperatures and will not be toxic to your body.
- Full-fat organic dairy – no low-fat and go for organic to reduce your intake of synthetic hormones and antibiotics used in dairy farming.
- Avocados: Not only do they provide good fats, but are also a rich source of fibre. Not to be avoided!
- Rapeseed oil (aka canola oil) – used in the manufacture of most processed foods (crisps, ready made meals, biscuits etc). This oil is highly toxic when eaten daily and within many food products.
- Hydrogenated fats in margarines and so-called ‘healthy’ spreads like Olivio and Flora
- Cooked olive oil, cooked vegetable and seed oils.
Related article: Fats Vs Sugar
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