Tuesday, February 15, 2011
Apparently, it is. Filled with many of the mono & polyunsaturated fats that are good for you it will actually improve your cholesterol profile. Even more beneficial for you than butter! That was just one of many nuggets gleaned from Gary Taubes' latest book "Why We Get Fat: And What To Do About It."
Makes me remember going to greasy spoon diners with my dad as a kid where everything was cooked in lard or butter. Ah, the good ol' days. To think they may have had it right all along, at least with the fats. Not so much with the rolls, bagels and other assorted refined carbs, as tasty as they were and still are. Not ALL carbohydrates are bad for you but Taubes reveals the science behind the bodies' insulin response to deal with simple/refined carbs that quickly breakdown and raise blood sugar. Basically, if you're trying to slim down it's best to keep blood sugar low and steady by eating more fats, proteins, complex carbs, leafy green vegetables and fruit.
It was also eye opening to learn that scientists over the decades studied various Native American tribes, the Inuit and many other cultures of hunter-gatherers world wide that had no problems with obesity or western diseases and conditions (diabetes, cardiovascular & heart disease, cancer, Alzheimer's disease and other forms of dementia, high blood pressure, obesity, etc.) But when flour and sugar are introduced to these societies it's not long before western diseases come knocking. A great book (or audiobook) for anyone who wants to get a leg up and make this journey a little less bumpy and sweaty.
Hats off to the Fort Wayne Library for having all three versions of the book available (unabridged audiobook, ebook and hardcover) so soon after release. Enough of this book learning I've got some movies to catch up on. Keep on sparkin Sparkers!