Group items tagged

For the last 60 years, physicians and public-health authorities have been giving that exact same advice to obese people—children and adults—with little or no success

The subjects experience modest weight loss (maybe nine or 10 pounds in the first six months), and then they gain the weight right back. Weight loss doesn't last

The researchers enrolled nearly 50,000 mostly overweight or obese women into the trial, chose roughly 20,000 of them at random, and instructed that group to eat a low-fat diet, rich in fruits, vegetables, and fiber. These women were given regular counseling to motivate them to stay on the diet. If we believe what these women said they were eating, they also cut their average energy intake by well more than 300 calories a day

Conclusions Physical inactivity appears to be the result of fatness rather than its cause. This reverse causality may explain why attempts to tackle childhood obesity by promoting PA have been largely unsuccessful

The low-fat trend finally appears to be on its way out. The notion that saturated fats are detrimental to our health is deeply embedded in our Zeitgeist--but shockingly, the opposite just might be true

“Virgin coconut oil, which has not been chemically treated, is a different thing in terms of a health risk perspective. And maybe it isn’t so bad for you after all.”

And while it’s true that most of the fats in virgin coconut oil are saturated, opinions are changing on whether saturated fats are the arterial villains they were made out to be. “I think we in the nutrition field are beginning to say that saturated fats are not so bad, and the evidence that said they were is not so strong,” Dr. Brenna said.

Lauric acid increases levels of good HDL, or high-density lipoprotein, and bad LDL, or low-density lipoprotein, in the blood, but is not thought to negatively affect the overall ratio of the two

Casein- and Lactose-Free: During the clarification process, milk solids are removed, leaving the healthy butter fats behind

A well-prepared ghee has very little moisture content and is very shelf-stable. You do not need to refrigerate it for 2-3 months if you keep it in an airtight container. When kept in a refrigerator, ghee can last up to a year

One tablespoon of ghee can replace up to three tablespoons of oil or butter in your recipe

Ghee is an ideal fat for deep frying because its smoke point (where its molecules begin to break down) is 250°C (485°F), which is well above typical cooking temperatures of around 200°C (400°F) and above that of most vegetable oils

until I read Good Calories, Bad Calories (GCBC) by Gary Taubes I still thought that food was just fuel and obesity was always due to bad genes, or overeating, or lack of exercise - the usual suspects

Some diseases that are very common today, which we call Diseases of Civilization or DOCs, do not occur with any frequency in native or hunter-gatherer populations until western foods are introduced

The background assumption was that cancer, heart disease and obesity are only issues because we live long enough to get them now, and aren’t we lucky for modern medicine?