As I began low carbing I researched the value of increasing my fats from my previous lifetime of eating low fat. From previously chosing low fat cheeses, dressings, yoghurts, milk I choose full fat everything because generally the low fat options are generally higher in carbs and I want low carbs.
As the HCPs did not like my cholesterol (total 4.4) my readings led me to believe that by increasing good fats in my diet the cholesterol ratios would improve without the need for statins. They did (my last total was 5.76 and the GP loves it, so it is not about totals, it is the individual readings and ratios) and I conciously added fats like olive oil, started eating butter after about 30 years, coconut oil, macadamia oil, flaxseed oil, avocados, cream. During this time I lost 19 kgs and reduced my BMI from 30.4 to 24.
How much fat did I add? Not very scientific in my approach in quantities but by reading Bernstein I have a vague grasp of quantity and find that it is almost self limiting. I know others believe low carb/ low fat is the way for them but not for me.
