Fats and Oils Made Simple

Someone recently sent me an article published in Food Navigator about low fat foods and diets. The article, based on an interview with Professor of Nutrition Science and Policy at Tufts University, Alice Lichtenstein, espoused the idea that ‘low fat’ is too simplistic a message from a nutritional perspective — and that the way high fat foods are being reformulated is not always appropriate. At first I was excited. After all, I’ve been promoting variations of this concept for several decades now. Unfortunately, barely a paragraph into the article, I could see that the world’s establishment nutrition experts still don’t get it when it comes to fat — and, dare I say, despite the title of the article, still subscribe to a “simplistic” understanding of fat despite their protestations to the contrary.

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