If you buy low-fat yogurt from the supermarket, but it still tastes quite similar to whole yogurt, it’s likely that the manufacturers have added some flavorful ingredients – like sugar – to help it out. sell. These additions are probably worse for our health than natural fats, she and many other dieticians now believe.
âI think eating foods in their natural form is much better for us,â says Dr. Deakin. âHaving whole dairy products is the way they’re produced naturally, and that’s how we should eat them – [we now know that] It doesn’t cause diabetes, it doesn’t cause heart disease, it doesn’t cause stroke.
Other research now shows that high fat dairy products contain a number of useful fatty acids. For example, the odd-chain fatty acids found in whole milk improve our gut health. Whole dairy products are also better at satisfying our appetites, says Dr. Deakin, which means we’re not going to snack as much throughout the day after eating whole yogurt.
Indeed, some of the foods that doctors most enthusiastically recommend actually contain high levels of saturated fat. Traditionally, monounsaturated and polyunsaturated fats are believed to be good, while saturated and trans fats are bad. But olive oil, which is thought to be good for our hearts, usually contains around 14% saturated fat, while nuts contain 7%. Mackerel and salmon also contain saturated fat.
Much of the traditional thinking about fats and heart health comes from famous research by Dr. Ancel Keys in the 1950s, who observed that saturated fat clogged arteries, gradually starving organs of blood and causing a seizure. heart more likely.
His work was very influential but faced some criticism at the time. His “Seven Country Trial,” which examined the link between saturated fat and heart health in the United States, Finland, Italy, the Netherlands, Yugoslavia, Greece and Japan, was roughly as broad as one might expect, encompassing a wide range of cultures and economic systems. But still, it has been criticized for ignoring the experiences of France, which has traditionally enjoyed a high fat intake, but a low level of heart disease (often known as the “French Paradox”).
Since then, the picture has certainly become more complicated.