QUOTE from Dr Fung (emphasis mine):
OF THE THREE major macronutrients (carbohydrates, proteins and fats), dietary fat is the least likely to stimulate insulin. Thus, dietary fat is not inherently fattening, but potentially protective. (For more about fat as a protective factor, see chapter 18.) In choosing fats, strive for a higher proportion of natural fats. Natural, unprocessed fats include olive oil, butter, coconut oil, beef tallow and leaf lard. The highly processed vegetable oils, high in inflammatory omega 6 fatty acids, may have some detrimental health effects.” [1]
NOTE (my commentary): In the Fung five-step recipe for weight loss, calories subtracted by not adding sugar or processed carbohydrates are balanced by adding natural fat from nonprocessed sources: olive oil, butter, coconut oil, beef tallow and leaf lard.
I imagine a plate divided into thirds – one-third carbohydrates, one-third protein, and one-third vegetables. Leave the third for carbs empty and replace them with vegetables – 2/3 of the plate. Provide flavor to the vegetables with healthy fats such as butter or sour cream. Saute them in olive oil.
Wikipedia: Tallow is a rendered form of beef or mutton fat, and is primarily made up of triglycerides. It is solid at room temperature. Unlike suet, tallow can be stored for extended periods without the need for refrigeration to prevent decomposition, provided it is kept in an airtight container to prevent oxidation. https://en.wikipedia.org/wiki/Tallow
Wikipedia: Lard can be obtained from any part of the pig that has a high concentration of fatty tissue. The highest grade of lard, known as leaf lard, is obtained from the “flare” visceral fat deposit surrounding the kidneys and inside the loin. Leaf lard has little pork flavor, making it ideal for use in baked goods, where it is valued for its ability to produce flaky, moist pie crusts. https://en.wikipedia.org/wiki/Lard
Eat the Yolks: Discover Paleo, fight food lies, and reclaim your health Kindle Edition
by Liz Wolfe describes many of the health problems related to using highly processed commercial “crop oils” – she refers to them a “crap” oils. Avoid them entirely.
… dietary fat is the least likely to stimulate insulin. Thus, dietary fat is not inherently fattening …
STRATEGY: Olive oil and butter, plus cream and sour cream, will be my default sources of natural, healthy fat to provide calories for my diet. I will also enjoy oily fish and fish oil capsules.
DISCERNMENT QUESTIONS
What gets my attention?
Do I understand the need or problem?
Do I understand the potential solution?
Do I understand how to apply that strategy?
What questions do I have for the experts? What might be the answers?
Who needs to hear this?
What do I do next?
SOURCE – Footnotes:
[1] “The Obesity Code: Unlocking the Secrets of Weight Loss” by Dr. Jason Fung, Timothy Noakes, . (For more about fat as a protective factor, see chapter 18.) Page 231.
Image: On-Off Switch.jpg From Wikimedia Commons
RESOURCES
Eat the Yolks: Discover Paleo, fight food lies, and reclaim your health Kindle Edition
by Liz Wolfe. Book reviews and sample:
https://wellreadsoutherner.com/eattheyolks/
https://www.eatyourbeets.com/healthy-eating-tips/eattheyolksreview/
Sample: http://eattheyolks.com/wp-content/uploads/2014/02/Eat-the-Yolks-Preview.pdf
Image: On-Off Switch.jpg From Wikimedia Commons
Please review the page How and Why We Use Quotes.
Key: Fung01-16.55 Shipped: 05/04/2021. Review: 01/11/2022.