"Fat Fertilisers"?

SMH article'Fat fertilisers': why overeating is not making you fat


This article has been going around the dietetic professional group:

http://www.smh.com.au/lifestyle/diet-and-fitness/fat-fertilisers-why-overeating-is-not-making-you-fat-20160112-gm3xuh.html

In short, the article attempts to explain how a high fat diet is the way to go for weight management and insulin control, as recommended by a doctor - Dr David Ludwig.

"...The key to long-term weight loss isn't counting calories; it's eating in a way that lowers insulin levels, calms chronic inflammation and, by so doing, readjusts the body weight set-point to a lower level."

This involves nourishing through nutrition instead of eating by numbers.

I think this is a great point and I half-agree to it. Only half because I believe we should nourish mostly through focusing on wholefoods. Nutritional focus should come after that.

"It's the low-fat, very high carbohydrate diet that we've been eating for the last 40 years, which raises levels of the hormone insulin and programs fat cells to go into calorie storage overdrive," 

The 'low-fat-very-high-carb diet' can be (1) diet consisting of highly-processed "diet" foods (diet soft drinks, diet cookies, diet yoghurt, diet noodles, diet soups, diet you name it) which are often low in total fat and high in added refined sugar or artificial sweeteners; or (2) diet consisting of low GI starchy veg, whoelgrains and legumes, with small amounts of animal fat and/or other high (good)fat sources like fish, nuts, avocado, and extra virgin olive oil.
Obviously, the latter is much healthier than the first. But when we just look at the nutritional profile they look similar. How misleading!

He (Dr Ludwig) does not shy away from fat (the new American guidelines recommend limiting saturated fat intake to 10 per cent of daily calorie intake), in fact, he encourages it, provided it is coming from wholefood sources like avocado, nuts, extra virgin olive oil or flaxseed.
The wholefood sources listed there are great sources of unsaturated (healthy/"good") fats, not saturated (which clog arteries) fats. Our Australian guideline too recommends saturated fat to take no more than 10% of your total energy intake - around 24g/day if your theoretical requirement is 2000kcal/day. But for total fat (including saturated and unsaturated fats), the recommendation is to be around 30% of total energy intake - around 70g for someone who theoretically requires 2000kcal/day. Nearly one-third is coming from fat, so that isn't really a "low fat" diet is it?


The point here is not to discuss whether our diet should be low fat or high fat, or low carb or high carb, and choose foods that match to such profile, but to choose mostly wholefoods, foods in season, and minimally-processed foods, which result in a diet suited to your genetic background and environmental conditions. 
Traditional Japanese diets were quite high in carbohydrate and low in fat, while the Mediterranean people consumed generous amount of fat, and both population are known for its longevity.
They didn't eat according to how much fat or carb they should take in; they just focused mostly on wholefoods and seasonal foods, and locally-grown/available foods, which ended up to give such macronutrient profiles.

I think we'll miss the big picture if we take it the other way around and try to match foods to certain macronutrient-profiled-number-diets.

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