Fats keep us satiated. They bolster our immune system and help lower inflammation. They protect the brain and help regulate hormone production and mood. They contain fat-soluble activators that are catalysts for mineral absorption. Whether you’re a fan of fats or just reintroducing them to your diet, you may still have questions about them. How much fat was in most traditional diets? And how much should be in our own, today? What kind of fats are best?
Sally Fallon Morell, president of the Weston A. Price Foundation, today explains what fats are best and how they work in the body. She places particular importance on animal fats and discusses how we can all benefit from upping our fat intake, as we review principle #7 of the 11 Wise Traditions principles.
Highlights from the conversation include:
- that 30-80% of the calories of traditional diets were from fats
- why no traditional diet is high in polyunsaturated fats
- the mixed messages we receive about the diets of the Eskimos
- the risks of consuming too many Omega-3 and Omega-6 essential fatty acids
- the foods included in the diets of African agriculturists that allow them to thrive on a lower-fat diet
- a major disconnect in the dietary guidelines, and how it can lead to malnutrition
- the importance of fat soluble activators, Vitamins A, D, and K
- why the combination of fats found in butter make it a perfect fat
- how much protein we really need (and why Sally’s blood boils when talking about skinless chicken breasts)
- the importance of arachidonic acid which is found uniquely in animal fats
- the need for saturated fats in warm, tropical environments
- Sally’s advice for digesting fats and healing your thyroid gland