Eat Fat Lose Fat

A reader's comment on my prior post about ghee and cholesterol prompted this article.

First I want to thank Kai for leaving that comment. Kai recommends, "a new book out from Dr. Mary Enig and Sally Fallon, entiled EAT FAT, LOSE FAT, Plume, ISBN: 0-452-28566-6."

I have not read Eat Fat Lose Fat (EFLF). I would like to obtain a list of the book's references and read the studies directly. I think that would be very worthwhile. If anyone can provide me with those references, please contact me.

One of the book's authors, Sally Fallon, is president of the Weston A. Price Foundation. I am familiar with the Price Foundation's dietary recommendations and their research on fats. I would suggest to anyone new to this material to read both the Weston A. Price Foundation's material (such as Eat Fat, Lose Fat mentioned by Kai) as well as The China Study by Colin Campbell and Eat to Live by Joel Fuhrman. However, serious students of this material will find unresolved conflicts after doing this reading.

I shared my opinion on how to resolve the conflicts between these opposing views in a July 2006 post here on my blog. My prior post was partly inspired by another Price foundation supporter, Barry Grove, who wrote a similarly titled book called Eat Fat Get Thin.

According to, Eat Fat Lose Fat is another book promoting a low carbohydrate diet. Eat Fat Get Thin, by Barry Groves follows that same low-carb formula. I have a serious disagreement with anyone recommending more protein than 15% of total calories and I think 10% protein is a safer upper threshold.

My own approach is to eat a predominantly plant-based diet (as recommended in The China Study) but to include unhomogenized whole milk and ghee. I also favor cooking with saturated fats because of their greater resistance to forming dangerous chemical (peroxides and free radicals).

Because I understand that saturated fats are not all bad, and because I understand the dangers of heating polyunsaturated fats to normal cooking termperatures, I hear from a lot of people connected with the Weston A. Price Foundation. However, everyone I know of who is connected with any of the various Price foundations advocates either a low carbohydrate diet or a diet rich in beef. I strongly disagree with those positions. Therefore, I am not a supporter of the Weston A. Price Foundation. However, I do appreciate their efforts to improve the quality of dairy products and I find Dr. Price's original research on butter oil interesting.

I have to wonder whether Dr. Price was familiar with the long tradition of using ghee in India (Ayurvedic medicine). Ghee and Price's butter oil are very similar products. Ghee has a much longer tradition behind it and ghee is generally much less expensive. However, the quality of ghee varies greatly. (Be sure to avoid vegetable ghee.) I am planning further research on both butter-derived products.

In summary, my advice to anyone thinking about following the Weston A. Price Foundation's recommendations is to first read The China Study and consider the science behind both positions. It might be helpful to read my earlier articles on this subject. And keep in mind that Dr. Price was correct to look at the effects of nutrition on subsequent generations. One cannot fully judge the quality of a diet without considering more than one generation. In my opinion, the lacto-vegetarian diet has the best track record over time. Today's low-carb diets do not have a satisfactory long-term record.

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@yogi: would you share your

@yogi: would you share your process for making ghee? Take a look at this link and let me know how similar your process is:

@yogi: thanks for your

@yogi: thanks for your comments. Are you living in India now?

Nicely put! I stopped using

Nicely put! I stopped using any processed oil for cooking about 3 months back. I was a little bit apprehensive about what effects it may have, since I've grown up on the typical indian diet - where we use sesame oil, mustard oil, etc.

So now, my source for unsaturated/polsaturated/monosaturated fats comes from natural sources (walnuts, etc).
While for cooking, I exclusively use ghee (made at home of course)