FAT – Not so bad?

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How many of you have heard time and again that to reduce the risk of coronary heart disease (CHD) you need to lower the amount of fat you eat? What about cholesterol – haven’t you heard the same thing, over and over and over again?

In a recent study (published in JAMA – Feb 8, ’06), researchers found that even after reducing dietary fat intake over a period of 8 years, the risk of CHD is NOT decreased (even with a decrease in diastolic blood pressure and low-density lipoprotein (LDL) cholesterol levels!)

What does that mean? Well, as it turns out, there are many dietary and lifestyle factors that influence your risk of coronary heart disease (CHD) – pinning it on dietary fat and cholesterol levels, while easy, isn’t the answer. Fine tuning your diet to increase protein, and reduce starches and gluten is a great place to start. For more specific dietary changes, we recommend a system called Metabolic Typing.

Suggested reading: The Cholesterol Myths by Uffe Ravnskov, The Metabolic Typing Diet by William Wolcott



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