6 Dangers Of A Low-Fat Diet Your Doctor Won’t Tell You by: Erin Goodin for Off The Grid News
In the first half of the 20th century, America saw a sudden increase in heart disease. The medical community was baffled and the public wanted answers, and the “diet-heart hypothesis” or the “lipid hypothesis” was born. This subsequently changed how we view all-natural fat, including meat and dairy products.
Here are six things to consider before you begin to follow the government recommended policy of eating a low-fat diet:
1. It’s just a theory!
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The theory of eating a low-fat diet to prevent heart disease was thought up by Ancel Keys, a man who had no training in nutritional science, epidemiology or cardiology.[1] It is important to remember, though, that it is just a theory—never proven by hard fact. But he did not follow his own low-fat diet recommendations. History shows us that despite great opposition, his theory became national policy without any evidence or research to support it.
2. Biased-based research
All the research to support the idea of a diet low in saturated fat, low in cholesterol and high in polyunsaturated fat was funded by large food corporations (Pillsbury, Quaker Oats, Swift & Co., Frito-Lay, General Mills, Heinz, etc.)[2] — companies that were wanting to patent their own new “food products.” They also wanted to be able to label their products with the recommendations of the American Heart Association. As George Mann, someone who dedicated his life and research to oppose Keys, put it, “for a generation, research on heart-disease has been more political than scientific.”[3]
3. Consuming vegetable oil increases your risk of cancer
Research has proven that eating a diet high in vegetable oil INCREASES your risk of cancer.[4] In studies, cancer rates have been consistently higher in the low-saturated-fat groups than the high-saturated-fat groups.
