Another blast-from-the-past post. 
The following statements have not been evaluated by the Food and Drug Administration:
Yesterday I was at the grocery outlet, buying alot of ice cream, when the subject of fat came up. Just in case you think I am joking when I talk about eating fat (something I have been known to do in person, although this is the first time I’ve brought it up here), I am not. Admittedly, my weight hasn’t been my biggest struggle in life, however, I am now a firm believer in adding fat, rather than restricting it, for weight loss. Natural, healthy fat seems to favor fat-burning.
Click here to read an e-interview of Sally Fallon, author of my favorite cookbook, Nourishing Traditions.
This post is not intended to diagnose, treat, cure or prevent any disease.
YES! I knew there was a (dozen or so) reason(s) that I liked you so much.
While I think genetics plays some role, I sure do notice that the people around me who eat a low-fat diet — especially with fat and sugar substitutes — have a lot more weight and health problems than I do. Maybe I’m just lucky, but I wonder…
My fixation on eating real food didn’t even start as a health position. It was partly snobbery from reading memoirs by people like M.F.K. Fisher (foodies who believe in butter!) and partly being a picky eater who thinks fake and processed food is gross. I’m sure it doesn’t hurt that I *also* find excessively fatty, salty, or over-sweetened foods to be icky!
I don’t like too-sweet stuff either.
The other thing I notice about people who want to lose weight is the tendency to say they just need to exercise more. Now I will be the first one to admit that I would be stronger and healthier if I exercised more, but many of these people would need the lifestyle of an Olympic athlete to burn the amount of calories they are packing.
I guess that wasn’t very sensitive of me to say that. And I admit there are genetic factors and others that I don’t understand.
The world has gotten fatter since everyone was told to eat low fat – they put extra sugar in to replace the flavour that fat helps to give food.
Fat is great for satisfying your appetite and you don’t need much for it to have this effect.
I love to eat a no processed food diet, but unfortunately chocolate would have to go – and this is never going to happen!
We do the best we can. 😉
Speaking of chocolate, the highlight of my week had nothing to do with clothes and everything to do with learning that the sauce that Thomas Hammer (a coffee chain at the malls here) puts in their “el diablo” mocha (chocolate, cinnamon, chile, and vanilla – yum!) is available retail around here. Yay!
I’m a diabetic and the first thing i thought was that I’d never eat fat again. In reality, the diabetic diet is very balanced, and about 20% of that diet is fat. Generally, it works well for weight loss but you do need that fat. So I can still have cream in my coffee.
Thanks for bringing that perspective Christine. And YAY for cream in coffee! 🙂
Great post! Fats have done wonders for me over the last few years. I eat avocado and nuts, drink whole milk, cook with butter, and enjoy bowls of rich butter almond ice cream (one bowl at a time) – and am 40 pounds lighter than back when I ate the officially “healthy” low fat foods.
No cream in my coffee, though. I’m a purist. Dark roast, nothing added. Unless I missed breakfast, which is when it becomes latte time.