Saturated Fat Is Not Bad For You

Eating saturated fat does not cause cardiovascular disease. This is not newly discovered information, and it never made scientific sense to begin with.  Studies found in the peer-reviewed medical journals are actually often poorly designed, or misinterpreted, even by the researchers themselves, in order to support the financial interests of those funding them, such as pharmaceutical companies and the processed food industry.

Analyses of studies examining the relationship of saturated fatty acids and heart disease have been grossly off the mark since the 1950's.  Ancel Keyes, a well known epidemiologist of his time, examined cohort studies from 7 countries and concluded that diets high in saturated fats and cholesterol cause heart disease, and that substituting vegetable oils was protective.  He has since been criticized for extracting only data that could be manipulated to support his hypothesis while ignoring data that contradicted his premise.

There is much more convincing evidence that vegetable oils, which contain pro-inflammatory omega-6, and sugar are two of the main dietary contributors to heart disease.  Vegetable oils and sugars are often used in place of saturated fat in prepared foods.  Saturated fats, unlike polyunsaturated oils, are stable during cooking.  Some saturated fats, such as the short chain fatty acids found in butter and coconut, may have medicinal value.

Dietary cholesterol, as well, absolutely does not pose a health risk to 499/500 people.  Yolks are the most healthful part of the egg.  The "study" about egg yolks that has been in the news lately, which was financed by several pharmaceutical companies, used ridiculously poor methodology and should be ignored.

The only nutritional downside to animal fat is that factory farmed animals live in very toxic conditions.  Toxins, including injected drugs like hormones and antibiotics, are stored in the adipose tissue.







Siri-Tarino PW, Sun Q, Hu FB, Krauss RM. Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease. American Journal of Clinical Nutrition. 2010. 91(3):535-46