Why High-Fat vs. Low-Fat Dairy May Be Better Suited for Those with Diabetes, Obesity, and Cardiovascular Disease
Diabetes, Cardiovascular Disease, Obesity and the High-Fat, Low-Fat Dairy Debate
Penny Brooks is a Registered Dietitian, who at the age of 12 was diagnosed with prediabetes, which she reversed within a year. Based on her personal experience and expertise in nutrition, she discusses the health benefits of the full fat dairy option in the context of obesity, diabetes, and cardiovascular disease.
Since the 1940s the concept of a low-fat diet has been promoted to decrease ones risk of or improve weight loss and cardiovascular disease. This belief has been reflected in American consumer beverage trends especially among adults 60 years of age and older. It was noted that full-fat dairy was being exchanged for lower fat options such as low-fat and skim milk over the past several years.
Obesity, diabetes, and cardiovascular disease are interrelated conditions through consistently high insulin levels
With nutrition science as a dynamic and constantly evolving discipline, emerging evidence now is debunking fat as being the progenitor of obesity, diabetes, and cardiovascular disease in the diet where the culprit was actually discovered to be sugar and refined carbohydrates. As a result, the theory of low-fat diets for prevention and treatment of these conditions has been the center of much criticism recently. Research conducted using high-fat low-carbohydrate diets demonstrate promise and positive outcomes to assist in preventing and managing these conditions more effectively that align with current and updated nutrition science.
Obesity, diabetes, and cardiovascular disease ar Continue reading