Hopping back from the diabetes debate, http://valerieberkowitz.wordpress.com/2014/04/14/diabetes-debate-on-carbohydrates/, and on to more of the beneficial functions of saturated fats. It started with the heart, brain and lungs, http://valerieberkowitz.wordpress.com/2014/04/06/when-it-comes-to-saturated-fat-use-your-noggin/, but there is more.
Fat soluble vitamins, (for example, vitamins A,D,E,K) and minerals are not well absorbed without fat. Thus the health benefits of these nutrients are not being attained, if adequate fat in the diet is not present. And just like the body systems working together, fat soluble nutrients work synergistically along with all nutrients to attain good health. I never realized the impact that saturated fat has on nutrient absorption when compared with unsaturated fat.
A perfect example of this is a study showing that saturated fat from beef tallow as compared with polyunsaturated fat from sunflower oil increases beta-carotene absorption from a salad 11 to 17 percent, http://www.westonaprice.org/fat-soluble-activators/nutritional-adjuncts-to-the-fat-soluble-vitamins. In this linked article, Chris Masterjohn specifically mentions that the “absorption of beta-carotene from a salad with no added fat was close to zero”. The saturated fat dressing was a superior vehicle in delivering nutrients to the body. It seems that monounsaturated oil (olive oil) was better in aiding absorption than the polyunsaturated oil.
“The reason for this is unknown, but it may be that oils rich in polyunsaturated fatty acids promote the oxidative destruction of fat-soluble vitamins in the intestines before we are able to absorb them. Thus, the more fat we eat, and the lower those fats are in polyunsaturated fatty acids, the more fat-soluble vitamins we absorb.”
More interesting saturated fat functions from Dr. Mercola lists specific saturated fats that benefit many facets of health, http://articles.mercola.com/sites/articles/archive/2011/12/24/cbs-sings-praises-of-fat.aspx:
- caprylic acid found in coconut and palm oil (antifungal, antiviral)
- lauric acid is attained from palm, coconut and butter (cavity and plaque fighter, antifungal)
- stearic acids are derived from vegetable oils and animal sources: cocoa butter, pork beef, lard, dairy (lowers cholesterol)
- butyric acid mostly in dairy products has been shown to help prevent colon cancer and
James Carlson board certified MD who just happens to have an undergraduate degree in biochemistry and microcellular biology says that biochemical pathways in the body work better when carbohydrates are lower and animal fats are higher.
He uses saturated fat, not drugs, to help lower blood pressure, cholesterol, blood sugar and weight on “thousands and thousands of patients”.
He points out that while we have been led to believe that lard is one of the unhealthiest types of fat, more than half of its fat (60%) is unsaturated fat. Yes, and while you are gasping for air at the thought of this, I know I was. Fifty-five percent of beef fat is unsaturated. So, if you like the skin on the chicken but discard it because you were told it is healthier, you may want think twice before peeling off the fat because 80% of that fat is unsaturated, http://web.pdx.edu/~wamserc/C336S06/fat.pdf. Where did all the hype come from in regards to an all or nothing saturated fat content from animal meats?
Listen for yourself, to Dr. Carlson speak at this “Dietary Guidelines Press Conference” it is important to keep this stuff upfront in our minds, http://www.youtube.com/watch?v=-TlBEf-v5fQ and http://www.youtube.com/watch?v=Ri7rt7AzzUY.
If your doctor is not at least giving you a low carb high fat diet as an option to lose weight and improve your health, before putting you on drugs, get a second opinion…FAST!