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These Fats Can Decrease Chronic Disease Risk

Now that we’ve debunked the myth that eggs are bad for us, let’s move on to fats. Most Americans grew up eating a low-fat diet. Skim milk, low-fat yogurts, and reduced-fat vegetable oils and margarine-like spreads were staples in most households. Lower fat processed foods were viewed as “healthier” than the full fat, whole ingredients they were intended to replace. We now know we were misled and taken on a very long ride to increased chronic disease thanks in large part by the sugar industry. (read more about the sugar industry's cover-up)

A diet rich in a variety of fats is not only necessary for good health, but also reduces disease risk, including the #1 U.S. killer, cardiovascular disease. Our bodies need fats for many important functions: to keep glucose and insulin levels balanced, maintain optimal heart and brain function (The brain is 60% fat!), and to absorb fat soluble vitamins A, D, E, K and carotenes—powerful plant-based antioxidants. Every cell in the body needs the three types of dietary fats: monounsaturated (MUFA), polyunsaturated (PUFA) and saturated fats.

Download this dietary fats fact sheet and find out more about these fats and how to ensure you get enought.

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