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a reply to: NoRulesAllowed
Sadly, the obsession in society seems first with "foods that contain fat" than actually looking at the REAL problem. Our bodies are built to deal with moderate amounts of fats, sugar etc...but they're not built to basically cease all exercise/moving. Calories need to be burned. - See more at: www.abovetopsecret.com...
originally posted by: an0nThinker
a reply to: Son of Will
Who says anything about a low carb diet? Neither am I telling people to get on a paleo or a revised Atkins diet. I completely agree and fruits and vegetables are good for you. We are talking about excess calories from refined sugar that are bad. It is you who are reading my thread completely wrong. I am all for getting enough calories and carbs. Carbs are not equal to sugar. All I am saying is an artificially low fat diet does more harm that good because those calories get replaced by sugar.
HDL cholesterol after the saturated diet was 3.5% higher than after the oleic diet.
Clearly, diets high in either saturated fats or refined carbohydrates are not suitable for IHD prevention. However, refined carbohydrates are likely to cause even greater metabolic damage than saturated fat in a predominantly sedentary and overweight population. Although intake of saturated fat should remain at a relatively low amount and partially hydrogenated fats should be eliminated, a singular focus on reduction of total and saturated fat can be counterproductive because dietary fat is typically replaced by refined carbohydrate, as has been seen over the past several decades. In this era of widespread obesity and insulin resistance, the time has come to shift the focus of the diet-heart paradigm away from restricted fat intake and toward reduced consumption of refined carbohydrates.
A carbohydrate is a large biological molecule, or macromolecule, consisting of carbon (C), hydrogen (H), and oxygen (O) atoms, usually with a hydrogenxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula Cm(H2O)n (where m could be different from n). Some exceptions exist; for example, deoxyribose, a sugar component of DNA, has the empirical formula C5H10O4. Carbohydrates are technically hydrates of carbon; structurally it is more accurate to view them as polyhydroxy aldehydes and ketones.
The term is most common in biochemistry, where it is a synonym of saccharide. The carbohydrates (saccharides) are divided into four chemical groups: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. In general, the monosaccharides and disaccharides, which are smaller (lower molecular weight) carbohydrates, are commonly referred to as sugars. The word saccharide comes from the Greek word σάκχαρον (sákkharon), meaning "sugar."
originally posted by: rickymouse
a reply to: an0nThinker
Also the pastures and soil nutrients used to grow grassfed beef effect the amount of K2 the butter and fat contains.
People have been avoiding fats for years, they would have been better off lowering the intake of sugars and carbs. We will consume one or the other to make energy. Proteins contain some of each but they contain carbs which can stop us from burning fat stores just like carbs and sugars do.
originally posted by: MystikMushroom
Pretty much. Fat doesn't make you fat. Calories make you fat. Calories in, and calories out. If you burn more calories than you consume, you will loose weight.
Saying fat makes you fat is like saying eating pickles will pickle my body.