One of the most memorable moments of trying low carb and higher fat (LCHF) for TheFatNurse was the first bite of Bacon in YEARS. After all, Bacon is constantly vilified as one of those evil foods decades ago. Even after looking into the history of saturated fats and cholesterol, TheFatNurse was still a little suspect of eating bacon again…but then it changed…in one day. While TheFatNurse recommends consulting with your primary care provider before making dietary changes, anyone else who made the jump to LCHF from a low fat diet may have had a similar experience:
If someone were to ask, “what is healthier bacon or a bowl of cheerios?” What would you say? Well in theory…Bacon. I know I know, MIND = BLOWN. About half the fat is monounsaturated, the kind found in olive oil, which is suppose to help with HDL and LDL. Additionally, a third of the saturated fat is stearic acid which can potentially increase HDL cholesterol. Compared with eating a bowl of cereal or bread for breakfast, does this mean Bacon is actually better at reducing the risk of…heart disease!? If you prescribe to the carbohydrate hypothesis (where it is carbs and not fat or cholesterol that cause heart disease and other chronic illnesses) it just might.
Interesting tidbit I found in Good Calories Bad Calories from page 65:
“Between 1987 and 1994, independent research groups from Harvard Medical School, the University of California, San Francisco, and McGill University in Montreal addressed the question of how much longer we might expect to live if no more than 30 per cent of our calories came from fat, and no more than 10 percent from saturated fat, as recommended by the various government agencies…
“The Harvard study, led by William Taylor, concluded that men with a high risk of heart disease, such as smokers with high blood pressure, might gain one extra year of life by shunning saturated fat. Healthy nonsmokers, however, might expect to gain only three days to three months …
“The UCSF study, led by Warren Browner, was initiated and funded by the Surgeon General’s Office. This study concluded that cutting fat consumption in America would delay 42,000 deaths each year, but the average life expectancy would increase by only three to four months. To be precise, a man who might otherwise die at 65 could expect to live an extra month if he avoided saturated fat for his entire adult life. If he lived to be 90, he could expect an extra four months. The McGill study, published in 1994, concluded that reducing saturated fat in the diet would result in an average life expectancy of four days to two months.”
“Michael McGinnis, the deputy secretary for health, then wrote to JAMA trying to prevent publication of Browner’s article, or at least to convince the editors to run an accompanying editorial that would explain why BRowner’s analysis should not be considered relevant to the benefits of eating less fat.”