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We Love Paleo Page #6
- TV-PG
- Year:
- 2016
- 93 min
- 25 Views
and fat-soluble vitamins
and nutrients to our body.
Without that ability,
we wouldn't be able to absorb
all our fat-soluble vitamins
and nutrients.
A low-fat diet
makes that very difficult.
There are many ways
to lose weight.
And some people can lose weight
on a low-fat diet.
I was able to manage my weight
for a very long time
based on a low-fat diet,
but I wasn't healthy.
shouldn't be seen as the mark
of good health.
Though I was
on very low-fat diets,
you know,
your skin will deteriorate.
Your hair will be in, you know,
much worse condition.
In the world
of very low-fat diets being
fashionable to normal,
conventional wisdom telling us,
"That's the norm."
We tend to kind of avoid
dietary fat,
but it's extremely important.
For myself, as being male,
and suffering
from low testosterone
for much of my adult life,
part of that reason
was because I wasn't eating
any, any, any fat
I was minimizing fat
And it wasn't till I started
adding dietary fat to my diet,
that I started to have
healthy levels of testosterone.
If we did not eat fat,
we would die.
There's essential fatty acids.
There are essential amino acids.
If we do not eat protein,
we will die.
There are
no essential carbohydrates.
The fact that we're suffering
from a lot of diseases
in terms of mental degeneration.
A lot of this, again, is linked
to excess carbohydrates
and not enough...
And this following
a low-fat diet.
Most of our brain is fat.
Our cell membranes
are part of fat.
It provides structure
in the body.
It's not just an energy source.
But as an energy source,
it is far superior
to glucose and carbohydrates
in every measure.
It's the preferred fuel
for our heart.
A lot of hormones are reliant
and cholesterol,
dietary cholesterol.
My family is
one of those families
with "high cholesterol."
My grandma has been eating
margarine since the 50s
when one of her family members
had a heart attack
at a young age
and is still horrified
of an egg yolk.
[Farley]
Some people find a correlation
between dietary cholesterol
and heart disease.
That's wrong.
The problem with cholesterol
oxidated cholesterol,
which is inflamed cholesterol.
Not dietary
or serum cholesterols.
When you have an inflammation
in the body,
you can oxidize
your cholesterol,
and that can cause problems.
So the issue is not to eliminate
or suppress cholesterol,
which is fundamental
to our health.
In fact, it's the most powerful
antioxidant in our body,
and now, we're suppressing it.
What we should be doing
is eliminating the cause
of the inflammation.
What's the cause
of the inflammation?
Bad dietary choices.
Our rush towards a diet
away from fat
towards carbohydrate-rich foods
could actually be fueling rates
of, for example, overweight
and obesity,
but also allied problems
including
cardiovascular disease,
heart disease, and stroke,
and what we call
type two diabetes.
One of the pervading theories
as to what it is
be it type two diabetes,
or excess weight,
or cardiovascular disease,
relates
to a physiological process
known as inflammation.
So for example,
if I, you know, kick a table
hard enough with bare feet,
after an hour or two,
I'm gonna have a red,
swollen, tender toe.
That is inflammation.
a sort of
lower-grade inflammation
throughout the body.
What's called
systemic inflammation.
Basically, it's inflammation
that occurs in the body
that isn't easily detected
on a kind of microscopic level.
That's the kind of
starting point
for a lot of chronic
lifestyle diseases.
Now, systemic inflammation
appears to be a potent cause
of excess weight
One of the things
that causes inflammation
within the body
Now, that is another reason
for not eating a diet
replete with foods
that actually cause
spikes in blood sugar.
Some can be caused by exercise,
or stress, or injury,
but most of the negative
inflammatory responses
are from our modern diet,
and those are foods
that we're not designed to eat,
and that's grains, legumes,
processed foods,
pasteurized dairy.
Another thing we know
causes inflammation
is a sort of fat
called the omega-6 fats
that we find, for example,
in vegetable oils.
So you find it in sunflower oil,
or safflower oil,
or soy oil.
So very often,
we're advised to eat these
in preference to saturated fat.
But actually,
there's an argument
for saying that the inflammation
caused by omega-6 fats,
as I say, in vegetable oils,
is something that
As our gut becomes
more permeable,
larger and larger molecules
can move through our gut
into the bloodstream.
The body doesn't recognize
these as me.
It recognizes them as not me,
so it develops
Now, these things,
these little structures,
tend to resemble
other parts of our body
that are me.
So as the antibodies go in
and attack that thing,
then they go...
They're moving
down the bloodstream,
and they go, "Oh!
That knee joint looks a lot like
that thing I just attacked."
And it attacks the knee,
As the inflammation gets worse,
the assault
on the colon continues
through this excess of grain,
and legume, and processed food,
the junctions widen,
and widen, and widen,
and the problem gets
more and more exacerbated
and more and more serious.
There is significant evidence
that this type of inflammation
leads to a whole host
from heart disease, strokes,
diabetes, cancer...
The whole gamut
Whatever is weakest
in your body,
the inflammation will attack
and have the most damage to.
We see the symptoms manifest
perhaps uniquely
in different individuals,
but they share a common cause,
poor food choices in their diet.
Repeated exposure
to certain foodstuffs,
repeated exposure to toxins,
the inability
for the body to defend itself
in the long term
is what allows disease
to manifest itself,
and that takes
a significant period of time.
So this isn't about
a short-term exposure
to, say, gluten.
It's what happens
over repeated exposure
from years, to decades,
to a generation or so
that becomes harmful
and affects us
in terms of long-term,
chronic lifestyle disease.
[Commercial Narrator]
New squeeze-on Chiffon
Liquid Margarine.
The squeeze is on.
[John]
There are some fats in the diet
that really should be avoided.
For example,
the industrially-produced fats,
so processed fats.
One example of that
are what we call
partially hydrogenated fats
that are used in the processing
of many processed foods,
including some margarines.
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