Remember When Fats Were Bad, Until We Discovered That There Are “Good Fats” And “bad Fats”, And Now Only Bad Fat Is Bad
Or is it?
I must admit I haven’t been asked if I’d like oat milk. I’m probably too old. In any case, although I love oats I’m not a big fan of the industrialised additives in my coffee — as you point out.
I am a big fan of full cream — anything — but mostly milk and yoghurt. The medical and dietetics round-about has come the full circle now, which prompted me to write this post below, germane to the point of your article.
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Here’s the problem — elimination of a whole food group has to be adequately compensated for by other food groups.
The current common dietary recommendation to avoid “bad fat” foods includes many foods which are nutrient-dense, and contain important micronutrients. Eliminating all these foods could have two unintended consequences:
- Firstly, it may be difficult to meet the recommended intakes for several key nutrients (including ones already regarded as being “nutrients of concern”), and
- Secondly, you have to consume a much higher intake of calories in order to achieve the recommended daily protein intake. This is because the replacement foods are less nutrient-dense, especially in protein.
I’m sticking with my dairy products, as well as enjoying plant-based products. There might be an ideological war on the streets about this, but “common sense” tells us that balance and moderation in food, life, and exercise, works well enough.