Quote:
Originally Posted by Ftblk36
Your point about saturated fat is simply economics. What I mean is, in the early 70's Nixon was going for re-election and had various things to overcome. One was food prices, he needed them to go down but to do that he needed the farmers on board. Enter Earl Butz from Indiana who was an academic who started the industrial farming we all now know as the norm. Mostly farmers where encouraged to grow corn and where subsidised for growing it. Grow enough of something for long enough and you have a glut of it, like the EU butter 'mountains' of the 90's etc. Butz along with Japanese scientists came up with High Fructose Corn Syrup, product made from corn. This found it's way into nearly every processed food, pizza, burgers, fries, etc. Everyone was getting fatter and no one saw the link between the two. This is when a companies started selling low fat foods, as the claim that high saturated fat foods where to blame. A claim backed by the FDA and the government at the time. Well what where they going to do with all the corn syrup produced? Companies created low fat diets, and added HFCS for flavour, sheen, etc. Simple economics, make money and damned the consquences.
Put it this way in 1966 the average BMI of people over 30 in America sat at 1.2% for men and 1.8% for women. In 1989 it stood at 10.6% for men and 14.0% for women. HFCS and sugar and processed food are the real killers out there. I'm with CC, crack an egg and use it, not out of a bottle. I prefer the whole egg myself but thats just me. Real food and watch your labels. Just saying......
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Interesting. I knew that corn sugar, as they wanted to call it, was a huge contributor. Additionally, after the low fat diet craze, people didn't get any healthier, actually it was almost opposite.
(I'm not trying to be coy, these are meant to get your guys opinion. I just am not always good at remembering to be fastidious. I sometimes forget to offer nuance in written word. Many things I write are meant to be formed as questions, but come out as statements.)
Let me ask this, is the only real reason we should watch fat intake have to do with calories then?
What I mean is, how does fat fit into the mastery of macros? I hear people adjust carbs when cutting, and up their protein. But if fats are not bad, couldn't we get a even larger chunk of our caloric needs from them?
Hypothetically of course.
Many like to use the 40/40/20, but why if fats are ok. How does the body use it I guess would be the answer. Isnt carbs & protein needed for mass? I read the body uses carbs as its preferred source of energy, and then protein.
(I spend entirely too much time reading fitness articles, and need more real world experience and to hear what others do)
Also, I started working on my log tonight, and realized something, much of the food doesn't even list what kind of fat it has. It will say something along the lines of 5g of fat, with 2.5 coming from sat. Nothing about the rest. I'd like to know why that is ok.