Myths about fat on Breakfast Television
Fat has gotten a bad reputation over the past few years and there are so many myths about fat. The “low-fat” fad diets were all the rage for years but they are starting to fizzle as more researching is showing that they simply don’t work.
I’m excited to put these myths about fat to rest during my segment on Breakfast Television. The segment aired on September 12, 2018.
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Myths about Fat
Myths about Fat #1 – Fat is bad for you
Not all fats are created equal! Healthy fats like Omega 3s are extremely beneficial, whereas denatured saturated fats can cause a whole host of health issues. Fat is also needed for the absorption of fat-soluble vitamins A, D, E, and K. I’m going to explain this in more detail further along because I think it is really important to understand the difference between healthy and unhealthy fats.
Myths about Fat #2 – Eating fat makes you fat
If the fat you are consuming is unhealthy fats than this can be true, however, there are weight loss diets like the ketogenic diet that revolve around eating lots of healthy fats. Fat is also very satiating so it can keep you feeling full for longer, thus reducing your chances of overeating.
Myths about Fat #3 – Low-fat diets are healthier
There was a study published in the Journal of American Medical Association that discredited this myth. It looked at women who followed a low-fat diet for 8 years and found no significant protection against breast cancer, colorectal cancer, and cardiovascular disease. This shows us that low-fat diets don’t make us healthier or protect us against heart disease.
Myths about Fat #4 – Fat has no purpose
Fat is an amazing energy source! Healthy fat is also needed to support brain health, hormone production, and body temperature. It also supports healthy hair, skin, and nails.
Myths about Fat #5 – Foods high in fat raise cholesterol
While saturated and trans fats are linked to increased cholesterol, healthy fats are not.
Myths about Fat #6 – Processed low-fat foods are healthier
The opposite is usually true. When manufactures process a food to make it “low fat” they are removing some of the flavour along with the fat. The makeup for the flavour loss, they usually add extra sugar.
The process to remove fat from food can also strip the food of its nutrients. Sometimes these nutrients are added back in, this is when you see fortified foods. The problem is that the nutrients they add back in are the cheapest and usually least bioavailable form of that nutrient so we don’t really benefit from them.
