Researcher argues that a balance of types of fat is the key

From The Conversation,

The emphasis on lowering dietary fat intake was advanced further in 1977 with the publication of the first Dietary Guidelines for Americans by the Senate Select Committee on Nutrition and Human Needs.

Health care professionals in turn shifted their nutrition counseling efforts toward encouraging a low-fat diet. And, the food industry began to develop and produce of a wide-ranging assortment of “low-fat,” “reduced-fat,” “light” and “fat-free” items.

If you look at the data, diabetes and obesity started to skyrocket in the US at this time.

This researcher studied a moderately high fat diet which was poo-pooed decades ago as being unhealthy.

We have been studying the effects of this balanced moderately high fat diet in adults who are overweight or obese. In a study with 144 women over a period lasting 16 weeks, we found that study participants had significant reductions in abdominal fat and waist circumference; a 6 percent improvement in blood pressure; reduced blood levels of markers of inflammation

This is in line with a lot of modern research that suggests reducing the amount of sugar in the diet. I tend to agree with it given my results of weight loss and improvements in blood chemistry.

I use a combination of a balanced diet with minimal processed sugar and intermittent fasting. It works for me, and I have done it with careful monitoring with my doctor. I am far from keto. My gut did not appreciate the lack of vegetables I was getting when I did that.

Keep in mind when reading the linked article this line at the very end.

Heidi Silver received funding for her research from the Atkins Foundation.