Three Critical Things You Need to Know About Eating More Fat
A lot of bad information exists around about which fats are good and which fats are bad. Revivalist Kitchen believes that often the fats we think are bad are exactly the ones we need.The power of the BFF Diet comes from consuming nourishing broth regularly, along with digestion improving fermented foods and blood sugar stabilizing fat, you provide your body with all the tools it needs to thrive.
So many of us are victims of miseducation regarding the vital role fat plays in the human body, and the fear that can come along with adding more fat into your diet can be hard to overcome. Here are three facts about fat that provide an overview of why Revivalist Kitchen cares so much about fat.
1. Eating fat won’t make you fat. In fact it can help you lose weight.
Fat is so important to the BFF Diet it is the second F! Part of the fear around fat and weight gain, is that fat is a nutrient dense food, making in high in calories. So if you believe that all calories effect the body in the same way, then it makes sense to believe that foods that are calorically dense could be considered “bad”. However, blood sugar fluctuations cause the release of insulin, known as the fat storage hormone. That means when you eat high glycemic foods, foods that contain high amounts of sugar and starch, your blood sugar goes up and insulin is released in response.
The eating of fat provides a valuable source of energy to the body, without stimulating the insulin response. Foods that are high glycemic, for example a piece of white bread, will cause less of spike in blood sugar if consumed with butter. On top of lowering the effects high glycemic food has on our blood sugar, fat allows for the digestion of protein and the absorption of the fat soluble vitamins A, D, E, K. The body needs daily sources of high quality dietary fat such as animal fats, nut oils, butter, avocados, coconut oil and olive oil in order to prevent obesity, heart disease and diabetes and it is critical that we consume high quality dietary fat with every meal. Remember, it is sugar that makes us fat, not fat.
2. We have it backwards. Butter is better.
There are good fats and bad fats, however saturated fat is the right kind of fat and that is the complete opposite of what most people seem to believe. Portrayed as the villain since the 1950’s, saturated fat has been eliminated or reduced in many people’s diet to disastrous effect. When saturated fat use was reduced, the need for fat in the human diet was filled with polyunsaturated vegetable oils like soy, corn and canola.
The human body has a need for fat, however saturated fat is not the big bad it made out to be and has not been proven in any study to cause heart disease, despite the bad science that has been adopted and accepted by today’s media. Saturated fats like lard, butter, duck fat, coconut oil and tallow are shelf-stable, heat tolerant (so safe for cooking) and saturated fat containing foods, like pastured butter, contain valuable fat-soluble vitamins.
Like grease to the wheel, fat facilitates the processes of the body, nourishes the digestive tract, provides flavor and a healthy cooking medium for our food as well as allows for the absorption of fat soluble vitamins and the digestion of protein. Go back to the traditional saturated fats used in your ancestors cooking and avoid the modern industrial oils. Fats nourish our hormones, boost our beauty and keep our blood sugar stable, reducing weight gain. Fat is necessary for digestion, flavor and physical health, and by choosing fats from traditional sources we can protect our health and energy but the type of fat matters. Choose traditional saturated fats to ensure you are protecting your heart, cells and digestion.
3. Ca-NO-la, Industrial Oil and the Big Bad Trans Fat
Revivalist Kitchen is free of canola oil, along with corn, soy and other blended vegetable oils and we feel very strongly that these polyunsaturated oils are not at all the healthy, “good” fats they have been portrayed as being. Read more about the specific fats here. Traditionally dietary fats have come from animal sources in the source of animal fat and the fat contained in dairy products.
Soybean oil, canola, cotton, corn and other blended vegetable oils are all new products to the human diet. Many of these polyunsaturated oils have been mass produced just in response to the abandoning of the traditional saturated fats found in the human diet, and because they are cheap to produce. By adopting these modern oils we have played into the hands of predatory corporation’s cash cropping, while the government supported their actions through national dietary recommendations for less saturated fat in our diets back in the 1970s.
Today, the fryers in most of America’s restaurant’s have been replaced with safe frying oils such as lard and coconut and almost every single commercial salad dressing and mayonnaise is laden with health destroying industrial oils.
The normalization of soybean oil and canola is actually due to the heath crusade of many very misguided and uninformed people inspired by the mere theory saturated fat consumption leads to heart disease and obesity. The impact the media has had on the fervor in which low-fat diets were adopted cannot be understated and often can be traced back directly to marketing dollars.
Industrial oils such as soy and canola are produced through mono-cropping and intensive agricultural methods that utilize pesticides and chemical fertilizers and are intensively processed. These oils are often sensitive to heat and light and become oxidized quickly and when used for cooking these rancid oils damage our cells. These oils also are very high in omega-6 fatty acids, versus the anti-inflammatory omega-3 and consumption of these oils lead to inflammation in the body.
At the very worst these creepy industrial oils are hydrogenated into the health nuking heart killing substance know as a trans fat often listed on food labels as hydrogenated soybean oil. Zero amount of trans fats are safe for human consumption. Protect your heart, your health and your planet by only choosing to use healthy, traditional fats and not falling for the polyunsaturated hype.
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