FALL RIVER – Eating more fat equals weight loss?
When choosing the right fats (sorry, cake isn’t one of them), it sure can.
You can say goodbye to low-fat diets, according to some recent studies, and liberate yourself from tasteless rice cakes and chemically flavored low-fat dressings and cheese “product” that substitute sugar for fat.
In case you haven’t heard, sugar is the real deadly enemy, according to David S. Weed, executive director of the Greater Fall River Partners for a Healthier Community, a retired clinical psychologist, and a staunch advocate of cutting sugar and adding fat for health.
“America is on a carbohydrate roller-coaster all the time,” Weed said.
The typical American diet consists of burgers on large rolls, French fries, pancakes, pastas, and big sandwiches, all containing high amounts of carbohydrates.
Carbohydrates are basically sugar, and if not burned, they get stored in the body as fat.
Simple carbohydrates like white sugar, pasta, and doughnuts, for example, convert more easily to fat than complex carbohydrates like whole grain cereals, starchy vegetables and beans, but all turn to fat if not burned.
That means fat-free cookies and other “diet” foods don’t help people lose weight over the long term. It’s also why low-carbohydrate diets have gotten so popular.
Weed, who practices what he preaches, will give a nutrition presentation “How to Lose Without Going Hungry,” as part of the Greater Fall River Fitness Challenge program, on Saturday, Jan. 21, at 10 a.m., at Kuss Middle School, 52 Globe Mills Ave. He’ll give others in the coming weeks ahead, too.
If you didn’t have a chance to register for the challenge, you can still do so before or after the nutrition talk or anytime until Jan. 31. The challenge fee is a one-time cost of $10.
Sugar in the blood is a “toxin,” Weed explained.
He started eating an Atkins-style diet seven years ago when he learned his blood glucose (sugar) was edging toward the diabetes range.
“Like most people, I was following the standard advice about cutting fat in your diet,” Weed said.
He did some research and read some studies.
“I began investigating and learning there was an alternative to getting diabetes,” Weed said.
He started to cut the carbs from his diet, kept protein amounts (like meat, chicken, fish and eggs) the same and increased his good fat intake.
Good fats include olive and coconut oil, saturated fat in meats, including the skin on the chicken, eggs, butter and cream for cooking, cheese and nuts.
After years of fearing that these foods would raise his cholesterol, he added them to his regular diet. “It dropped.” So did his blood sugar, and about 20 pounds of weight in just a couple of months. He’s kept it off, too.
One of the benefits to the high-fat, low-carbohydrate diet is not being hungry.
“No matter what you do, hunger always wins,” Weed said.
About 14 percent of the population has diabetes, with another 38 percent classified as pre-diabetes, totaling more than half the population. Among the other 48 percent, some have insulin resistance which could lead to diabetes, high blood pressure, and other diseases.
“It’s an awful illness,” Weed said.
People with diabetes can lose their eyesight and even their limbs. Some have kidney failure. Plus, many must inject themselves with insulin multiple times each day.
The American Diabetes Association in 2008 endorsed the low-carbohydrate diet.
Lots of other forms of low-carb diets are also available such as Atkins, Mediterranean, Paleo, South Beach, The Zone and more.