Low Fat Diet Benefits


Low Fat Diet Benefits, High Fat Risk for Gallbladder, Heart Disease Low Fat Diet Plans Diet HomeDiet News IndexHealthy Diet AdviceDiets For Womens HealthSpecial Diets
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There is strong evidence that the high levels of fat consumed by most Americans are a major risk factor for conditions like gallbladder disease, cancer, and diabetes.

Furthermore, high levels of saturated fats, which are found in animal fats, high-fat dairy foods, tropical oils, and hydrogenated (solidified) vegetable oils, raise your cholesterol level and promote heart disease and strokes.

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The typical American receives more than 40% of his/her calories from fat, with the remaining calories coming from protein and carbohydrates.

The American Heart Association, the National Academy of Science, the American Cancer Society, and many other groups and nutrition boards across the country recommend a diet in which a maximum of 30% of calories come from fat (no more than 10% of total calories from saturated fats), 55-65% calories come from carbohydrates, and 10-15% of calories are provided by proteins.

A growing body of authorities – including Udo Erasmus, the world authority on fats – suggest that even lower levels of fat (10-20% of total calories) are much better than 30%, and can actually reverse existing heart disease.

From a weight loss viewpoint, a low-fat diet is ideal because it minimizes the amount of fat that your body has to store in the first place. Excess dietary fat can be directly stored by your body, minimal conversion needed (about 3 percent fat calories used in metabolizing dietary fat to body fat).

Carbohydrates, on the other hand, are usually burned up immediately rather than being stored. They can be converted to fat if they’re present in sufficient quantities, but that’s quite a bit of work for your body (about 27 percent carb-calories used in metabolizing carbs to fat).

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