The human body is designed to run off fat. Avocados, coconuts, almonds, pistachios, eggs, chocolate, fish, cheese and olive oil are all packed with wholesome, high-quality fuel.
Unfortunately, somewhere in our not-to-distant past, we were taught that, not only do these fatty foods make us gain weight, but also increase our risk of heart disease. This deception led to a takeover of nearly every neighborhood grocery store when massive organizations began to create food rather than grow it and flooded the market with “fake fats” that were advertised as superior, healthier options but were actually destructive to our health.
Americans started to receive dietary misinformation that eating fat makes us gain weight and we when are eating healthier we consume less when, in the 1960’s, the Sugar Research Foundation paid three Harvard University scientists to produce a study that downplayed the role of sugar in heart disease and pointed to blame instead to dietary fats.
This deception led to a huge leap in the production of low-fat diet food. This low-fat diet food was created by bombarding fat molecules with hydrogen atoms in order to make it fluffy, and therefore more appealing to consumers.
Food companies have a long history of creating food-like products that fit the biological profile of what we tend to think is the best texture, saltiness, and consistency of food. They do this because they want to make money and food is an area of our culture where we indulge, and often justify poor health behaviors and convenience. When billions of dollars were made by making a food-product that smelled good, tasted good, and all we had to do to get it was drive through a fast food restaurant, walk into a gas station, or travel one aisle in the supermarket – the dynamic of our eating culture and the quality of the food we eat changed forever.
Olestra was introduced to the American public in 1996. Immediately, snack- and fast-food companies began to offer products that were more thoroughly chemicalized and deceptively marketed than any other. It didn’t take long for evidence to start to reveal that Olestra was harming those who ate it. Olestra was essentially designed to be indigestible to humans and pass through our body without being recognized or stored as fat. It was frighteningly well designed.
In 1996, the FDA concluded that eating 20 grams of Olestra per day gave subjects diarrhea described as severe and that they were losing so much water from loose stools that the need for an informative label on all Olestra-containing products was clear. Until 2003, Procter & Gamble was required to have this notice on every olestra-containing product: “This product contains olestra. Olestra may cause abdominal cramping and loose stools. Olestra inhibits the absorption of some vitamins and other nutrients.”
Unfortunately, in true fashion that proves how ineffective the Food and Drug Administration is, that requirement was dropped in 2003 and no attempt to ban the substance has been successful. While I can only hypothesis that someone’s ability to poison American snack-eaters for profit was inhibited by clearly stating the risks of Olestra, Ari LeVaux wrote it best for the My Dayton Daily News when he said, ”Unwashable & Indestructible Ass Grease remains available for your consumption in Frito Lay Light potato chips.”
Fats, and certainly almost every food that is made in a lab is almost guaranteed to have been invented for one purpose only – someone else’s profit. The companies who build the laboratories and hire the scientists who play God and invent food do not have your best interest at heart.
It’s best to eat REAL FOOD, and not be too concerned about how many grams of fats (or carbs or proteins) might be contributing to your ability or inability to lose weight. When you eat a balanced, thoughtful diet of foods that come from the earth or are made from ingredients that you can pronounce, you are feeding your body as nature intended.