Copyright © 1996, 2001 by Galen Daryl Knight
and VitaleTherapeutics, Inc.
Hazards in Dietary Fats
The realization that nutritional and environmental factors are important
in the onset and control of disease has some interesting social and economic
ramifications. The medical and scientific community have been pushing diets
with less fat for some time, which the food industry has perceived as a
sufficiently stable economic basis for developing new fat-free foods and
fat substitutes. What if the preservatives and carcinogens that wind up
in our food, and in the food of the experimental animals used to reach
these conclusions, are the actual problem, and not the fat itself? Under
these circumstances, more fat in the diet translates into more retained
fat-soluble dietary preservatives and carcinogens and an accompanying increase
in health risk.
When environmental contamination of the fats we eat is considered, the
concept of using "nine" grams per serving as the cut-off criterion for
selecting low-fat foods is sound; "nein" (phonetically "nine") is German
for "no", and it has been suggested that we just "say no" or "nein" to
foods containing more than "nine" grams per serving. However, a certain
amount of fat and fat-soluble nutrients
is desirable in our diets.
See also, the benefits of dietary fat.