These so-called “healthy” alternatives are actually worse for our health
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Beware these WWII-era supposed health foods: make us sicker
It’s no secret.
Nutrition today is a long way from that of our parents and grandparents.
At some point during the 1970s, there was a complete reversal of the dietary habits which had been commonplace for several centuries.
One of the most striking changes to have occured is the widespread substitution of polyunsaturated vegetable oils in the place of saturated animal fats.
This change was started during and after WWII, when the polyunsaturated vegetable oils started being produced on a large scale.
Look what happened to cause massive fat gain as consumption of vegetable oil increased:
From the 1980s to the 2000s, it was even the general consensus that people actually ate better than their ancestors.
Soybean oil, cottonseed oil, rapeseed oil…
These unsaturated vegetable oils were (and are still) used everywhere, for cooking, as salad dressings, for frying etc.
It was believed that these oils were safer and healthier than the saturated animal fats causing high cholesterol and heart disease.
The notion which was circulated in the news and even academia, was that the traditional foods eaten by our parents and grandparents were bad for us.
In the western world, and especially in North America, the “traditional diet” was characterized by a reliance on saturated animal fats, such as beef tallow and butter…
…along with full-fat dairy, eggs, various cuts of meat including organs, as well as seasonal vegetables and fruits.
No more eggs, lard, bacon, this was all replaced by margarine, vegetable cooking oils, multigrain (unleavened) bread, raw vegetables etc.
This was supposed to save us from the woes of high cholesterol, heart attacks, diabetes and other conditions of the modern world.
That couldn’t be farther from the truth.
The unsaturated vegetable oils are actually thyroid-suppressive, and this kickstarts a degenerative process which slows the metabolism and leads to illness:
“A series of studies about 20 years ago showed that the functions of the thyroid hormone are all inhibited by unsaturated fats, with the inhibition increasing in proportion to the number of unsaturations (double bonds) in the fat molecule.” – Ray Peat (2007)
” When the tissues are saturated with those antithyroid fats, metabolism slows, especially when any stress, such as cold or hunger, increases the concentration of free fatty acids in the blood stream. Stress and hypothyroidism increase the formation of serotonin, which is an important factor in producing the torpor of hibernation, and lowering the body temperature.” – Ray Peat (2007)
Proper thyroid function is fundamental to an optimal state of health, as it regulates cellular energy production (metabolism), body temperature, and hormone synthesis.
In fact, thyroid hormone itself can prevent the conditions which polyunsaturated fats were supposed to cure:
”Thyroid therapy can be a prophylactic agent against premature deaths from heart attacks, hypertension, and diabetes.” – Barnes (1974)
It has been known for many decades that the cholesterol theory justifying the use of polyunsaturated oils over animal fats was bogus, and yet it survives in modern thinking.
In recent years, we’re hearing more and more nutrition “experts” finally admitting that eggs, butters, and saturated fats are not dangerous at all.
It is apparent that the cholesterol theory has become a myth causing a tremendous loss in time and money. But that is not the most serious pan of the story. Evidence has been accumulating that grave damage has been done by a shift in diet trying to prove the cholesterol theory. – Barnes (1976)
The most sensible approach to take is to realign ourselves with the traditional diet of generations past…
…emphasizing good quality butter, animal fats, dairy, eggs, and all of the things which were so staunchly opposed for decades.
Making these simple (and delicious) changes is more likely to improve your metabolism, and leave you feeling more energetic, warmer and (truly) healthier.
This lets you “breathe out the fat” as carbon dioxide — kept secret since 1934
An extraordinary medical experiment dating back to the 1930s proved that calories in does NOT have to equal calories out…
In fact, calories can literally be burned away.
I know it sounds crazy, but Dr. Maurice Tainter and Dr. Windsor Cutting discovered a compound that lets any man burn up fat by turning it into carbon dioxide…
This way, you can simply “breathe out the fat” instead of cutting calories, going on diets, or going nuts in the gym…
Ray Peat. Unsaturated fatty acids: Nutritionally essential, or toxic? (2007) raypeat.com
Willis A. Gortner. Nutrition in the United States, 1900 to 1974. CANCER RESEARCH 35, 3246-3253, November 1975
Barnes, B. (1974). On the genesis of atherosclerosis. Journal of the American Geriatrics Society. Vol XXI. No. 8
Barnes, B. (1976). Solved: The Riddle of Heart Attacks. Robinson Press