Low Carb

Is Saturated Fat Bad?


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Low carb works great for weight loss and type 2 diabetes reversal. But won’t eating all that saturated fat clog your arteries and kill you? That’s what we used to be told – though lately even very conventional and mainstream experts have started to doubt it.

So what’s the real story? We asked six of the top low-carb doctors in the world to give their quick and spontaneous answers, and made the video above (transcript).

Here are the doctors in the video:

  0:15  Dr. Ted Naiman
  1:18  Dr. Peter Brukner
  2:00  Dr. Jason Fung
  4:21  Dr. Cate Shanahan
  5:42  Dr. Eric Westman
  6:39  Dr. Rangan Chatterjee

What did you think about it? Do you have any other question that you’d like answered in a similar video? Feel free to let us know in the comments below.

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Do you want to check out one more of these videos? These are on our member site, with doctors answering more of the most common and important questions out there:

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5 Comments

  1. Susan Aycock
    This is a very interesting video. I am really enjoying your website and am learning as much as possible. Type 2 diabetes runs on both sides of my family and I want to avoid that from happening to me. I have been following a LCHF diet since June 1 of this year and have lost 25 pounds to date. It is very slow for me but I didn't gain all my weight in a few months so I'm trying to stay positive and keep at it. I do notice that I don't have cravings and before I started this process I could have eaten my body weight of rice in a week! .... And probably did many times over!!!! Thankfully I can now be with my friends and eat my food as they have their French fries, baked potatoes, rice, bread, pizza, frozen yogurt treats and lots of desserts and have no cravings whatsoever. I would never have believed that was possible for me. I look forward to seeing what the future holds with a LCHF diet. Thank you Dr., Thank you so much!
  2. Cindy C
    This was in today's news on the role of sugar manufactures pointing to saturated fat, and away from themselves.

    http://www.seattletimes.com/business/study-reveals-sugar-industrys-at...

  3. Elaine Lynn
    Life is about choice and I have one to make that I could use advice on. My butcher sells three grades of beef: "grain-fed" (cheapest), "grass-fed, grain-finished" (medium priced), or "purely grass-fed" (priciest). I'm willing to pay what I must but don't have money to burn. Does any one of your experts have a feel for what "grain finished" does to the quality of the fats and other nutrients found in the beef? Is it closer to eating feedlot beef or pasture beef?
    Thanks for all the great work you're doing!
    Replies: #4, #5
  4. bill
    Nora Gedgaudas has a graph showing the
    relative Omega3 to Omega6 over time for
    a cow in a feedlot. As I recall, it is about
    linear over 180 days, though the total O3
    or O6 is only about 5% or less of total cow
    fat. Other bad things
    that happen in grain fed animals, I'm not
    an expert on. But Peter Ballerstedt is. He
    has a couple of Youtube presentations
    that you might watch.
  5. Apicius
    Elaine, ask the butcher for "throw away" products, like bones and chunks of fat. You be surprised how much free or almost free high quality grass fed soup bones and chunks of high quality fat (for frying) you can get and that they were going to throw out anyway. Free range eggs fried in high quality grass fed fat is cheap and very healthy.

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