The video of my 2012 Low-Carb Cruise Lecture, “Why Animal Fats Are Good for You,” is now up on YouTube! And that, of course, is thanks to Terry and Pam Young of “Make it Fun and it Will Get Done.” Since a considerable portion of my talk involves the development of a “common sense” approach to animal fat based on the work of Weston Price, I thought this would be a good place to post the link to the videos.
Here’s a basic breakdown of my talk:
- Animal fats are an important source of fat-soluble vitamins and were an important part of traditional diets associated with good health, and were replaced by refined foods during the nutritional transition to modern foods documented by Weston Price and during the latter half of the twentieth century in the United States and other industrialized countries after the advent of the diet-heart hypothesis.
- The available evidence does not support the diet-heart hypothesis.
- Thus, animal fats should be viewed in a common-sense way as an important source of nutrition. Rather than declaring some particular amount of animal fat that everyone needs to consume, we should regard these fats as important parts of our menu, from which we take as much as we need. Finally, we should enjoy them!
Here’s the link to the videos:
Make it Fun and it Will Get Done
Read more about the author, Chris Masterjohn, PhD, here.🖨️ Print post
George Henderson says
I’ve linked to and referenced this blog from my new post on statins and vitamin K2:
Vitamin K2 MK4 formation in brain is HMG-CoA reductase dependent; MK4 prevents congnitive decline by catalysing myelin sulfatide synthesis.
Along the lines of your lecture, do you have any thoughts about that (small but intriguing) study that raises the possibility that “dietary protein source may modify the effects of saturated fat on atherogenic lipoproteins”; ie, eating butter with your beef may not be a cool thing to do?
sany donat says
Chris, just to clarify, you present a strong case against PUFAs and explain that while there is some prima facie reasons to beleive that SAFAs are ok, there is no strong evidence for or against SAFAs. So we cannot really be sure.
(2)Many argue that there are people (not only with specific illness, but also healthy individuals) who have difficulty handling grains or carbs generally. Would not one expect that there might also be healthy people who have difficulties handling large amounts of dietary fat/SAFAs? Thinking of all those whose LDL shoots to and stays around the 300s and more on a high fat diet without in many cases this being convincingly attributable to pathology (like FH, fatty liver, thyroid issues, nutrient deficiencies etc).
(3)Would you argue that the different proportions of fat and carbs on ancestral diet could not have resulted in genetic adaptations relevant for(2)? Consider the potential (partial) parallel with (grass fed raw) milk for example: may be good food in general with many benefits, but clearly not for healthy lactose intolerants.
Chris Masterjohn says
Yes those are possible, but I don’t see much of a reason for assuming either. But that is why I recommend using three levels of evidence: ancestral diets, high-quality science, and personal experience.
I didn’t see the link, here it is… I enjoyed the Low Carb Cruise… thanks for your great presentation.
Would it be possible for you post a link to the slide-show you presented for download?
Chris, is is possible that ldl-p can rise substantially with rapid and significant weight loss in order to clear the higher level of TG being released from fat stores? How long might it take for ldl-p levels to normalize?
Chris Masterjohn says
I think it is possible, probably not in order to clear the TG, but as a reaction to it for a number of reasons, but the data are all over the map and very poor quality on this, so I have no answer for you, except to say as a reasonable guess that I would optimize your weight and let it remain stable for at least three if not six months before attempting to tackle blood lipids.
David Maren says
Hello there Chris,
I wondered if you had any information or opinions regarding the differences between pastured pork and conventional pork with regard to fat composition.
I’d appreciate any insight you may have in case I need to field that question from a customer here at Tendergrass Farms.
Chris Masterjohn says
This is the best I can do for you:
Hope it helps!