Once upon a time, everyone ate their food with the fats intact that were natural to the food. Particularly the fats from animals (such as beef). Food tasted delicious and the fats triggered a “satiety switch”, flipping that in the brain.
Then, in order to find a cure for heart disease and other chronic conditions, research was done. The common understanding of what happens physiologically became: high cholesterol means “I am consuming too much fat”. Or, in other words, eating fat equals fat on me. Here is the scary truth today:
“Despite the fact that 25% of the population takes expensive statin medications and despite the fact we have reduced the fat content of our diets, more Americans will die this year of heart disease than ever before.” *
- About 600,000 people die of heart disease in the United States every year–that’s 1 in every 4 deaths.**
So where does that leave us?
The medical community has begun to understand the link between inflammation and chronic disease.
Any guesses as to what is the biggest factor in causing inflammation?
“the overload of simple, highly processed carbohydrates (sugar, flourand all the products made from them) and the excess consumption of omega-6 vegetable oils like soybean, corn and sunflower that are found in many processed foods.”*
Processed CARBOHYDRATES! Yikes!
The worst ones are from the store and in a box, can, or package.
What can we do instead? I like to focus on replacing things before I look at tossing them out the window. This makes for a gradual process that is easier to maintain, particularly when there are other family members to consider. So,
Baby step A: replace processed carbohydrates with whole foods (like fruits, veggies) or make it yourself. I have several tricks up my sleeve to make this easier, because life is busy. Stay tuned for these tricks.
Do you have tricks for eating less processed carbs? How about on the go? Or for dinners? I’d love to hear about them in the comments!
~ Savvy Food Mama