Fat is Good
Dietary fat, that is, not your own fat. The more I read on diet, the more I'm convinced of this. Consider a recent New York Times piece about how to cook and eat vegetables:
What accompanies the vegetables can also be important. Studies at Ohio State measured blood levels of subjects who ate servings of salsa and salads. When the salsa or salad was served with fat-rich avocados or full-fat salad dressing, the diners absorbed as much as 4 times more lycopene, 7 times more lutein and 18 times the beta carotene than those who had their vegetables plain or with low-fat dressing.
posted by Stuart Buck at
9:45 PM
2 Comments:
The first time I heard this was when I lived in Germany, back in '92. My then-girlfriend (now-wife) routinely put a drop of oil in the carrot juice we'd get (which was bottled and pasteurized -- not sure that would have had a salutary affect on beta carotene levels).
You might find Peter's blog Hyperlipid interesting:
"Who am I? I qualified in 1981 from London University with a BSc in physiology and a veterinary degree. I've been learning ever since, spared the usual medical blinkers, and am quite well trained in biochemistry and metabolism of various species. As a result I eat a high fat diet, approximately 80% of calories from animal fat, with enough protein to meet my needs and enough carbohydrate to stay out of ketosis (just). After eating this way since June 2003 I feel better than I did as a teenager. I'm 52. I am always looking for evidence that I may be wrong to eat against most current medical advice. So far Pubmed backs me up."
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