The Truth About Fat

I want to vomit when I think of where animal foods come from. Not only are they high in unhealthy fat, which is gross in itself, but we have to take on faith that it didn’t come from a diseased animal.

Vegetable fat, in moderation, is healthier than animal fat:

How much fat can we safely eat?

According to the USDA dietary guidelines 2010, 20-35% of total calories for an adult can come from just fat. These figures contrast sharply with many experts in the field of diet and nutrition who have a great number of years of experience and success when it comes to helping people restore their health. They all promote a much lower figure of daily dietary fat intake.

• Dr Colin Campbell the author of the famous book on nutrition called the ‘China Study’ promotes around 10% being the ideal fat intake from whole plant foods.

• Dr Neal Barnard a well known plant foods diet advocate recommends that around 10% of total daily calories should come from whole plant fats.

• Dr D. Graham, sports nutritionist, author, and the father of the 80/10/10 movement recommends no more than 10% fat on average.

• Dr J. McDougall, MD, well known author and founder of the very successful McDougall health programme – recommends 10% maximum fat.

• Dr Dr Caldwell Esselstyn a general surgeon and researcher conducted his own study and had great success putting his heart patients on a whole foods plant diet that contained around 10% of its total daily calories as fats. Those who followed his diet healed themselves of heart disease.

• Dr Michael Klaper, MD, past advisor to NASA, lecturer, radio host and contributor to TV health programmes recommends around 10% fat.

All of these health professionals agree that approximately 10% of total daily calories coming from fat is most optimal.

Indeed, most other health professionals agree that the magic percentage could be as high as the teens, but certainly no higher. It is only government bodies like the USDA that recommend people should consume between 20% and 35% due to the influence of the food industries.