Fats as an eating problem
Fats became an eating problem in 1953, when a study* completely erroneously claimed that there is a link between saturated fats and cardiovascular problems. The role of refined sugar and white flour products, among others, in the diet was not taken into account. Still the food industry makes profits using this original research.
Fats became an eating problem
Since then, the food industry has been spreading the wrong message, which is: saturated fats are unhealthy, unsaturated fats are healthy. This is pertinently false: our bodies need both good-quality saturated and unsaturated fats. Even on the contrary, saturated fats tolerate heating better and they protect against oxidation much better than unsaturated fats! Breast milk, for instance, consists of about half of saturated fat... And peoples who eat a lot of saturated fat hardly know any cardiovascular diseases.
The benefits of saturated fats
Saturated fats are needed for cell membranes, they are a more efficient source of energy, they play a crucial role in our body's immunity. Saturated fats are also important in the functioning of our nerves, in building our bones, and for the proper functioning of our lungs and kidneys. On the contrary, it is three-quarters of unsaturated fats that clog our arteries. Saturated fats lower so-called 'heart attack cholesterol' and they reduce the risk of heart artery calcification.
Food industry earns from unhealthy oils and margarines
The food industry pounced on the mentioned research like a hungry wolf pounces on a fat rabbit . Why? Quite simply. Because there is a lot of money to be made. Any petty farmer with a pregnant cow can make 'good' solid yellow butter from white milk in an artisanal way. So there is nothing to be made from that.
Saturated fat is unhealthy?
With the slogan 'saturated fat is unhealthy', refined unsaturated fat is still massively advertised. Unsaturated fats, however, are predominantly vegetable liquid, dark-coloured oils. Turning them into solid yellow spread and frying butter or margarine (which resembles real butter) requires a complicated, expensive and, above all, very unhealthy refining process. This involves using toxic solvents, as well as pressing, bleaching, high-temperature deodorisation and decolourisation, removal of the natural bitter aftertaste, washing and gumming, adding synthetic antioxidants. Hardening these processed liquid unsaturated oils into solid (spreadable) butter creates trans fats that cause more inflammatory diseases. Such as cardiovascular diseases, cancer, diabetes, obesity, osteoarthritis, eye problems,...
Psychologists
Jan Schrans
Approval Numer: 641104942 jan.schrans@gmail.com
Sabine Vranken
Approval Number: 692109216 psysabinevranken@gmail.com
SCHRANS Jan
