We’ve heard the low-fat mantra for decades. If you want to be healthy and decrease your risk of cardiovascular disease, you must avoid saturated fat in your diet because it increases your cholesterol, raising your risk of heart attack or stroke.
Instead, we have been told, you should favor low-fat foods and foods containing mono- and polyunsaturated fats such as those found in nuts and olive oil.
The problem is, in the 30 years or so since the medical establishment has been dispensing this advice, and despite the fact that the percentage of calories from saturated fat has dropped in the American diet, the rate of obesity has doubled, the rate of diabetes has tripled, and cardiovascular disease remains the country’s No. 1 killer.