LCHF: Eating saturated fat may not cause high cholesterol but......

[Spiker]

Why do some people eat carbs, have higher levels of insulin and not get fat?
Why do some eat carbs, get diabetes and not get fat?

Both of these follow on questions are explained by the idea that fat is first deposited in the liver, where you can't really see it (without an MRI), and there is an individual genetic trigger for each individual for how much liver fat they can tolerate before they get T2D.

But that's more recent research and I suppose it does not yet have a consensus, mainly just because not all the doctors have heard of the research yet. To me the research is totally convincing: a close and reversible correlation between liver fat and T2D.


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[Brunneria]

Both of these follow on questions are explained by the idea that fat is first deposited in the liver, where you can't really see it (without an MRI), and there is an individual genetic trigger for each individual for how much liver fat they can tolerate before they get T2D.

But that's more recent research and I suppose it does not yet have a consensus, mainly just because not all the doctors have heard of the research yet. To me the research is totally convincing: a close and reversible correlation between liver fat and T2D.


Sent from the Diabetes Forum App

This comment comes closer to addressing what I was trying to say than any of your other comments. And it is news to me, so thank you. Apologies if I expressed myself so badly that you spent all those words not addressing what I thought I had said.

However, I will cheerfully continue to speculate that modern science has not yet plumbed the full depths of carb/fat interaction within the human body.

 

[Spiker]

However, I will cheerfully continue to speculate that modern science has not yet plumbed the full depths of carb/fat interaction within the human body.

Well I have no doubt you are right about that!

 

[Brunneria]

 

[modesty007]

Time to update knowledge about fat and find out why we went low fat crazy in the 80s and yes why it was all wrong - READ The Big Fat Surprise
http://www.thebigfatsurprise.com/

 

[Scandichic]

Time to update knowledge about fat and find out why we went low fat crazy in the 80s and yes why it was all wrong - READ The Big Fat Surprise
http://www.thebigfatsurprise.com/

The problem is we are convinced already. The people I would like to read this book, won't! Like my DN!

 

[slnet]

I did deep research about saturated, unsaturated and trans fatty acids lately and write article about it. I also use 'train' examples and images to describe it, but not sure if people get it good. You can check it here: http://healthyfitnatural.com/saturated-and-unsaturated-fats

 

[Celeriac]

Last night I watched Dr Robert Lustig's YouTube video 'Sugar: The Bitter Truth' again, which has had some 3.9 million more views since I first watched it. Obviously, it's centered on sugar and fructose rather than fat, but Dr Lustig, a professor of paediatric endocrinologist at UCSF and director of a child obesity clinic at UCSF Benioff Hospital does explain how the liver gets to be fat from sugary stuff and sodas. He also explains how fructose ups VLDL and what to look for in your cholesterol results.

 

[Pinkorchid]

Cod and bean stew

Ingredients

1 tbsp olive oil
1 onion, chopped
small rosemary sprig, leaves finely chopped
25g chorizo or other spicy sausage, chopped
2 fat garlic cloves, crushed
700g bottle passata
410g can cannellini beans in water, drained
200g shredded green cabbage
4 skinless chunky fillets haddock or cod

Method

Heat the oil in a large frying pan, then soften the onion for 5 mins. Add the rosemary, chorizo and garlic, then fry for 2 mins more until the chorizo is starting to crisp. Tip in the passata, beans, cabbage and sugar, season, then simmer for 5 mins.
Add the fish to the pan, leaving the tops of the fillets peeking out of the sauce, then cover with a lid and leave to cook for 5-8 mins or until the flesh flakes easily.
Cheat: use garlic butter and dried rosemary instead of fresh rosemary and garlic cloves.

That sounds good but although I love fish I have never been able to get my head around a fish stew somehow I always associate stew as being meat but maybe it is time to try a fish version. I love watching Rick Stein and the countries he visits and he often has a fish stew which looks lovely

 

[Pinkorchid]

We still do not really know much about fat/carbs and if they are good or bad and I agree with Brunneria that science has much more to do yet about their interaction with the whole of the human body not just for diabetes