Doctors Say Eggs, Steak, Butter, and Other Saturated Fats Not Bad for Heart

A growing number of physicians are saying when it comes to heart disease, it’s not the butter that’s the problem, it’s the bread. That’s a complete reversal of what Americans were told the last few decades, during which time heart disease rates went through the roof. 

For years we were told not to eat saturated fats like steak, cheese, eggs and butter because they “clog” the arteries. Now more and more doctors say that’s nonsense.

The latest to debunk the “saturated fat causes heart disease” theory are three cardiologists:  not just any type of doctors, heart doctors.

The three physicians lay out their case in the British Journal of Sports Medicine stating that a landmark systematic review and meta-analysis of observational studies showed no association between saturated fat consumption and heart disease, stroke or diabetes.

So if saturated fat isn’t to blame, what does cause heart disease? Inflammation.

Scientists only recently discovered the link between inflammation and disease, and not just heart disease. The latest data suggests all disease, including those in the brain, like Alzheimer’s, is fundamentally caused by chronic inflammation.

Sugar is the Enemy

Inflammation is caused by a number of factors. A bad diet tops the list. Perhaps the most inflammatory substance is sugar. Consuming too much sugar leads to massive inflammation. The sad thing is, when we got rid of the saturated fats in our diet, we replaced them with sugar.  Saturated fat is not inflammatory.  Sugar is.

Bread and other refined grains are also inflammatory because when we eat them, our body converts them into sugar. So from a metabolic standpoint, eating a piece of white bread is just like eating a spoonful of sugar.

The wrong kinds of fats are also inflammatory. As mentioned above, saturated fats are fine, and some unsaturated fats like olive oil, avocados, nuts and fish are, too. But there are two types of fats that are inflammatory: Trans fats and Omega-6 fats.

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Lorie Johnson