How Less Fat Made Us More Fat

From the mid 70’s to late 90’s, saturated fat was increasingly blamed for obesity. With the simple explanation that fat is the macronutrient with the most calories (9kcal/gram):

Eat More Calories Gain More Weight.

Plus, who could argue with dietary fat (the fat we eat) becoming body fat (the fat we store)?

Sadly, this was far from accurate. And over the next 30 years, obesity more than doubled.


Body Mass Index (BMI) is not the greatest biomarker for body fat, but those with an obese BMI (> 30) approached 40% in the year 2000, and when you include the overweight population (BMI > 25) this jumps to more than 65%!

Factor in those with an average BMI, but a high composition of fat to muscle (a.k.a skinny fat), and I think it’s fair to say that:

Eating Less Fat Made Us All Fat!


But how?

For most Westerners, the gap from a lack of saturated fat has been filled with high-glycemic (or high-sugar) carbohydrates. And since saturated fat is very satiating (filling), the amount of carbohydrates necessary to make up this difference has been excessive.


Plus, these high-glycemic grains and starches produce unpleasant drops in blood sugar that make us hungry when we shouldn’t be, and contain addictive properties that make us want more and eat more.  Leading to chronically elevated blood sugar and insulin levels that make us store fat instead of burning it.

More importantly, as our body gets comfortable with frequent sugar consumption and insulin secretion, we lose receptor sites on our cells. Increasing our level of insulin resistance (or carbohydrate intolerance) over time, which means there’s a higher likelihood that what we eat is converted to fat in our blood, or fat on our body.


Stop trying to eat less fat!

As it’s clearly not keeping you slim, and it’s clearly not making you healthy either.

Stay Lean!
Coach Mike