In the early 1900’s, whole dairy products, meats and white flour were the main foods people ate. More butter and animal fats were added. Heart disease was responsible for only 10% of all deaths at the time. Between 1920 and 1955, the number of deaths due to heart disease soared to 40%. To explain the rapid rise in heart disease, a “lipid hypothesis” was developed. Scientists discovered that cholesterol levels increased with increased dietary fat intake. Heart disease victims were also found to have high cholesterol. They concluded that excess fat consumption was the cause of heart disease. In 1977, the USDA published the first set of dietary guidelines. Americans were advised to avoid refined sugars and total fat, saturated fats, cholesterol, and sodium.
About Fats
Instead of eating saturated and animal fats Americans were advised to consume more polyunsaturated oils and fructose. The guidelines clearly state that you should choose low-fat or non-fat products. The 1982 guidelines were modified to reduce fat intake. Research has shown that obesity is more closely linked to carbohydrate intake than fat. Americans were taught that fat makes you fat. But the reverse is true. Carbs are not the exact same as fat. However, when they enter our bodies, they can be converted to fat under certain conditions. Carbohydrate intake can cause blood sugar to rise and insulin is secreted in order to provide energy.
The liver also stores carbs for future energy needs. The liver creates vLDL by creating triglycerides. Obese people and those with heart disease have been shown to have high levels of triglycerides. Triglycerides in blood can cause plaque formation and hardened arteries. Excessive carb intake can lead to many other complications. After a while, the pancreas attempts “predict” how much insulin will be needed. Low blood glucose can result from early insulin resistance. Because the brain needs 30-40% of blood glucose to function, hypoglycemia can cause brain damage.
Hormonal Factor
Because the hormone leptin is blocked from reaching the brain, the brain does not receive any signal that it’s full. Type 2 diabetes is caused by metabolic syndrome, which is preceded insulin resistance. If leptin is not functioning properly and blood sugar levels are low, the brain craves more carbs to fuel itself. This dangerous cycle can lead to a sweet tooth or carb cravings. Insulin resistance can also lead to anxiety, depression, poor sleep, inability to think clearly and fatigue. I believe that Americans are being misled into believing that a diet high on fats is a smart choice. It is cheaper to feed people with carbs. It has been shown that protein can raise insulin levels in the same way as carbs.
We have to choose between grains and fats. Looking back, it is likely that something influenced us to avoid animal and saturated fats during the 1920’s. Proctor & Gamble developed a method to extract, refine and partially hydrogenate oils in 1911. Proctor & Gamble in 1911 devised a way to extract, refine, and partially hydrogenate oils. This allowed people to replace butter, lard, animal fats, and other fats with margarine, vegetable oils, and other foods that were considered “heart-healthy”.
Omegas
Polyunsaturated fat consists mainly of a mixture of omega-3 and most omega-6 fatty acids. Vegetable oils have a high omega 6:omega 3. This is considered unhealthy. Too much omega 6 can make Omega-3 less effective, which can lead to many health problems and complications. Studies and statistical experiments show that PUFAs are linked to obesity. Linoleic acid (omega 6) is the culprit. Trans fats do not contain unsaturated or saturated trans fats, but they are partially hydrogenated. They were used to harden foods and extend shelf life. Many foods are now free of trans fats because experts have found a link between obesity and heart disease. Although some people consider it toxic, it has been in food since 1975. Fructose is approximately 50% of HFCS, and just 50% of sucrose. Both can be considered equal in the way they are treated by our bodies. Fructose was used to replace fat in our food. HFCS was so inexpensive that sugar prices did not fluctuate. Low-fat foods tasted normal when HFCS was added.
What is wrong? Ghrelin is not suppressed, so you feel hungry. The hormones that tell us we’re full don’t work. Only the liver can metabolize fructose. Only 20% of glucose is used by the liver because most of it goes to the body cells. Fructose, which is just as toxic as alcohol, is metabolized 100% in the liver. In no time, leads to metabolic syndrome. Uric acid is a dangerous waste product that can lead to hypertension and gout. It is a major cause for obesity and insulin resistance. It is found in all foods, from juice to marinated steaks, and nobody realizes how harmful it is. If you are concerned about your health and want to avoid becoming obese, fructose should be avoided.
Final Facts
Only fiber can counteract fructose. Fiber is difficult to cook and eat so it has been removed from nearly all foods. This allowed for food storage and freezing. Fiber and more omega-3 are the best ways to combat obesity. Fiber can cancel out carbs. For example, sucrose found in fruits is made safe by its fiber content. On average, people consume 12 grams of fiber per day. This was previously 100-300 grams. Soy is the second most widely grown crop in the US. Unfermented soy is used by American companies, which is not the same as the fermented soybeans that Asian cultures use. This article would take twice as long to cover all the chemicals in soy. Soy is a factor in many cancers and diseases, and can also cause organ damage. Reduce your intake of soy, as it is found in almost every regular or healthy food item. It is best to eat a diet that limits carbs. Healthy fats from meat and dairy should be the main focus. You should avoid all the ingredients mentioned here. They only work against your health.
Home Remedy: Boswellia and Curcuma.
What is the hormonal factor in relation to fattening foods?
The hormonal factor in relation to fattening foods refers to how certain foods can affect our hormones, particularly those involved in regulating appetite, metabolism, and fat storage. Consuming foods high in refined sugars and unhealthy fats can disrupt hormonal balance, potentially leading to weight gain and other health issues
How do omegas found in certain foods impact weight gain?
Omegas, specifically omega-3 fatty acids, have been shown to have beneficial effects on weight management. Foods rich in omega-3s, such as fatty fish, flaxseeds, and walnuts, can help promote satiety, reduce inflammation, and support overall health. Including these foods in a balanced diet may contribute to weight control and a decreased risk of obesity.
Does fat intake automatically lead to heart disease?
While excessive consumption of unhealthy fats can contribute to heart disease, it is important to distinguish between different types of fats. Saturated and trans fats, found in processed foods and some animal products, can raise cholesterol levels and increase the risk of heart disease. However, consuming moderate amounts of healthy fats, like those found in nuts, avocados, and olive oil, can have a positive impact on heart health when part of a well-balanced diet.
Can high cholesterol solely be attributed to fattening foods?
High cholesterol levels can be influenced by various factors, including genetics, lifestyle choices, and dietary habits. While foods high in unhealthy fats can contribute to elevated cholesterol, it is important to consider other factors such as physical activity, smoking, and overall diet quality. Maintaining a healthy lifestyle and consuming a balanced diet low in saturated and trans fats while rich in fruits, vegetables, whole grains, and lean proteins can help manage cholesterol levels.
How can one reduce the consumption of fattening foods without compromising taste and enjoyment?
Reducing the consumption of fattening foods can be achieved by making healthier food choices without sacrificing taste and enjoyment. Opt for cooking methods like grilling, baking, or steaming instead of frying. Incorporate a variety of herbs and spices to enhance flavors without relying on excessive fats or salt. Experiment with alternative ingredients that offer similar textures and flavors but are lower in unhealthy fats, such as using Greek yogurt instead of mayonnaise in recipes. Additionally, exploring new recipes and cooking techniques can provide a fresh perspective on nutritious and delicious meals.