Chances are, you’re fat because you’ve been misinformed about the nature of fat.

If you’re concerned about heart disease like I was a few years ago, don’t rush into any drastic measures, yet.

Make sure that you discuss the results of an inexpensive blood test for C-Reactive Protein (CRP), with your doctor.

If he or she doesn’t even know anything about it, or even dismisses the idea of the CRP test, …run away, and get another doctor. You should only be consulting with a professional who is updated on the latest.

Just as cholesterol is an old standard of measuring risk for heart disease, so is fat in the diet.

This is one of the most prevailing misconceptions about diet today.

It’s been decades already, but people still shop for “fat-free” and “low fat” products. Meanwhile, the food companies and the weight loss industry continue to encourage the consumer to patronize these items.

There are 3 MACRO nutrients: Carbohydrates, proteins and fat. All foods are classified into one of these 3 categories.

I suppose that it’s very easy to confuse the idea that eating fat is what makes people fat. Sounds logical right?

After all, we need protein to build our muscles, which is made up of protein cells.

Here is the reality: YOU NEED FAT TO BURN BODY FAT! (polyunsaturated fat, also known as essential fatty acids).

Certain fats have EFAs or essential fatty acids that:

  • provide “slow-burning” fuel source for energy
  • stabilize our blood sugar
  • stabilize our blood pressure
  • control our hunger mechanism.

The real health dangers of fats are:

  • Toxic poisoning
  • Heat transformation
  • Synthetic fat (trans fat)

One of the disadvantages of an industrialized food supply system is the widespread use of toxins, such as:

  • chemical preservatives (to increase shelf life)
  • fertilizers (promote rapid growth)
  • pesticides
  • artificial flavorings
  • food colorings
  • “frankenstein-like” growth hormones

These toxic poisons are foreign to the bodies of the animals that we eat. Their digestive systems are unable to handle these chemical compounds.

Instead of being expelled from their bodies, toxins tend to accumulate in the fat cells of beef, chicken, fish, and much of the animal sources of food.

In other words, when we eat these fats, we are in fact eating the toxins that have been slowly eating the insides of these creatures.

The other problem with fat is the exposure to high heat in the process of cooking. The heating changes the chemical properties to a point where our bodies are no longer able to metabolize or break it down into a form that we can safely absorb, or effectively discharge.

In addition, high heat cooking also introduces oxidation. We’ll discuss that in future emails.

Now, when high heat is combined with a hydrogen molecule, this is called hydrogenation. This provides texture, taste and consistency to a lot of the baked packaged goods we buy from the grocery.

There is a famous brand round cookie sandwich with a white creamy substance in the middle — recognize that?

The white stuff is mainly (partially) hydrogenated oils. This is also called ‘trans fats’.

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I guess because the fats have been chemically transformed – to the extent that they are no longer natural. Although there are some traces of trans fats in animals, they are usually found in the laboratories and factories of most of our profit-seeking food companies.

Read the labels of ALL the commercially packaged foods that you buy and you MUST avoid anything that contains hydrogenated oils.

In simple language, avoid trans fats.

There are 3 other types of fat that you should be aware of: