Experimenting with Fat

fresh meat and dairy products.

Today, the media spews confusing and controversial information about how much fat should we consume.  Does fat make you fat?  Is “low-fat” or “no fat”  healthier?

 

Low Fat:  The term “low-fat” has bothered me for a long time. The first time I visited the dairy case in an American supermarket and saw low-fat milk, yogurt, and cream, I was stunned.  Are they kidding me?  What is low fat cream, anyway?  Since cream IS the natural fat from the milk, how can cream be “low fat?” 

 

Eating Like My Ancestors:  Growing up in Moldova, I helped my grandma collect the cream floating on the top of the milk, where it naturally separates.  It was SO good!  On a recent visit to my native country, I shamelessly ate local fat rich foods: pork, lard, sausage, grass-fed beef, farm fresh eggs, thick yellow heavy cream.  I balanced these with fermented foods like sauerkraut, pickles, and other preserved vegetables, along with potatoes and other root vegetables.   I admit that conventional medical warnings about the dangers of fat clogging my arteries swirled in the back of my mind, but I was determined to eat like my ancestors .

 

Testing My Health:  Upon my return home, I asked my doctor to run some blood tests. I was afraid that  my cholesterol and other traditional markers of health would be out of range.  But they were not! All of my tests were within optimal ranges. Why?

 

When my GP studied my numbers, she said: “You are lucky to have genetics that allow you to eat butter and lard without bad consequences!” I then showed my test results to a Functional Medicine doctor.  She was intrigued, but could not explain why my results were so good.  So I decided to do my own research.   

 

I think I found the answer to my good health, “What do cows naturally eat?   Natural grass.  What are many farmers feeding them?  Grains contaminated with pesticides, antibiotics and growth hormones.

 

Animals are Not all the Same:  Are there are dietary consequences for humans who eat grain-, not grass-fed cows? You bet!  Grains change the chemical composition of an animal’s meat and fat. Our bodies do not recognize this animal’s products, including its meat, milk and butter. To be healthy for human consumption, cows must be raised on grass, without chemicals that could cause cancer, diabetes, heart disease and other problems.

 

What if I’m a Vegetarian?  So, what about people who have given up meat altogether?  If they are getting their fats from vegetable oils, they are also at risk.  Corn, soybean, canola and other processed vegetable oils, can be just as dangerous.  Canola oil, originally used for industrial purposes, comes from the rapeseed plant, which is poisonous for human consumption in its natural state.  

 

Other vegetable oils come from plants that have been treated with glyphosate, a pesticide that makes them “Roundup Ready” to resist damage by insects.  According to Dr. Stephanie Seneff, a brilliant MIT biochemist, who has exhaustively researched this heinous product, glyphosate destroys gut bacteria, and can even get into the brain. 

 

Furthermore, these oils have a short shelf life, and easily become rancid.  Your body has to work doubly hard to digest rancid oil.  Vegetable oils have been implicated in clogging arteries and causing cellular inflammation.  In less than a year, vegetable oils accumulate in the arteries and cells, causing  damage.

 

Be Healthy Like Me! When I started my experiment, I did not know the outcome, but I did know it was the right thing to do. So I decided to pass two recommendations on to you.

  • Buy only grass-fed meats
  • Ditch the vegetable oils

My personal experience and testing has shown me that fat plays an important role in maintaining optimal health. Get your fats from reliable sources to build healthy cells and tissues.