BY K. ALEISHA FETTERS
Time’s new cover story is all about how fat isn’t the devil—and we couldn't be more excited.
“We have known for some time that fats found in vegetables like olives and in fish like salmon can actually protect against heart disease,” reads the story. “Now it’s becoming clear that even the saturated fat found in a medium-rare steak or slab of butter—public health enemies Nos. 1 and 2—has a more complex and, in some cases, benign effect on the body than previously thought.”
Here, here! At Women's Health, we’ve been working for some time now to get women eating fat—and not just the “healthy” unsaturated kinds. Here’s why: The saturated fat found in whole, unprocessed foods (think: fresh meat, cheese, yogurt, and milk) is not only ridiculously satiating, but it may actually do the heart some good. In fact, a recent groundbreaking Annals of Internal Medicine analysis of nearly 80 studies found that consuming higher levels of saturated fat doesn’t increase the risk of heart disease.
Plus, as the Time article points out, even though Americans have cut fat from their diets, trading in butter for processed margarines and eggs for yolk-free beaters—all while loading up on “light” potato chips and low-fat microwave meals that are advertised as healthy fare—we are heavier and more sickly than ever. Between 1980 and 2012, the prevalence of type 2 diabetes has increased 166 percent, with nearly one in 10 Americans now suffering from the chronic disease.
“Our demonization of fat may have backfired in ways we are just beginning to understand,” the article reads.
So before you reach for another low-fat, no-fat, or reduced-fat food, learn how eating fat not only burns fat, but helps you lead a longer and healthier life: