Fat is not what has been making us fat.
Our bodies are designed to eat saturated fat, and we have been doing so for thousands of years. Guess what farmers feed livestock to fatten them up? Low-fat grain. While humans have different systems to livestock, most mammals will get fat eating too many carbohydrates, including domesticated animals consuming commercial dog/cat food full of carbohydrate fillers.
Animals are never overweight in the wild. But what happens when we start feeding them?
And if we think about it, our ancestors could not have eaten the diet advocated in the widely-accepted food pyramid. Some mainstream doctors and other health professionals are starting to advocate fat as an essential nutrient, but they are often very conservative with their recommendations and encourage us to stick with nuts, avocado, olive oil, etc., for small quotas of fat. Fat is an essential nutrient and it needs to be a regular part of our diet, rather than being eaten in minimal doses only.
The real foods accessible by our ancestors were meat, vegetables, eggs, butter, and unpasteurised milk products (mostly cultured). Our ancestors had access to some fruits and a few grains, but grains generally weren’t the staple of their diet. Any grains or nuts they used would have been soaked and fermented.
I have been eating plenty of fat for the last 10 years. In case you think that I flog myself in the gym, and that I must burn it all off, that isn’t the case either. My weight doesn’t change when I am unable to exercise. Actually I tend to lose a few kilos because I lose a little muscle 🙂
Food without fat is like life without love. Modern Proverb
Hi,Christine i want to get your book,is it available at bookstores now?
Yes, it is available in a lot of stores. Dymocks has it on their system, so if they don’t have it in stock, they can order it. You can also order it on this website. It will come within two days, and postage is free.
Yes, it is in a lot of the Dymocks stores.
Hi Christine, I have recently purchased your book and have many of the pages ‘ear-marked’ already!
I have started working my way through the changes I need to make to my lifestyle/diet, but I have a few questions if you don’t mind answering:
1. I live on the Gold Coast and am having touble finding several items – masa flour, cold-press sunflower oil and raw dairy products inlcuding goats milk, are there any alternatives especially for the masa flour?
2. I find that the taste of coconut oil is too overpowering when cooking, can I use butter or lard something else especially when frying chips as on page 89?
3. Is sugar permissable at special events ie. birthday parties/cake etc..?
4. I couldn’t find any mention of alcohol in your book (maybe I missed it?) so i wondered whether alcohol was allowed at all and if so what type?
5. What type of cheese is recommended? I love danish fetta that I buy from the farmers markets would this be ok?
I am finding that on day 3 of my new lifestyle of no sugar or wheat that my stomach doesn’t look or feel as bloated and I’m not even missing these things at all! No doubt i will have more questions as I go along, but for now if you could help me with these that would be a great start!
I can’t find masa flour in the store either, so I have the San Carlos company send it to me (their link is in the book).
You should be able to get raw milk and sunflower oil at Wray Organics (one at broadbeach, and one at palm beach)
You can use a naturally refined coconut oil – then the smell is gone. But, make sure it does say naturally refined. some of the ones in the store are bleached etc.
Yes, danish fetta sounds great. Go for the soft cheeses, rather than the hard yellow cheeses – most of them haven’t been processed naturally.
My drink of choice is tequila and fresh lime (make sure the bartender doesn’t use lime cordial). Otherwise, a dry red wine is ok (most of the sugar is eaten in the fermentation process.
Glad to hear it is going well! Lovely to hear your feedback
PS, a lot of people ask me questions on my facebook page, so you might find it interesting browsing through:
I am disappointed with many things…..firstly the banana muffins such a dark colour and they took double the time to cook at 140f…..and the taste awful….then the baked custard never cooked at that time had to double and very sickly…….am now trying to do the stuffing for the chicken and I have the hotplate as low as it will go but not enough water….looks like your book is a waste of $60 plus $200 I have spent for ingredients. I am 75 years of age and this has been a complete waste of money for me and takes so long to prepare…..
Anyone who wants the book half price and the ingredients for nil I will give gladly.
I’ve just made a batch of the banana muffins from your book “Great Health is a piece of cake”. I did change the oven temperature to 180C (the book says 130C). They turned out beautifully moist and absolutely delicious. A real winner.
Great news! It really does depend on which oven you use. I always cook them low to ensure that the olive oil isn’t overheated, but if you use a mixture of coconut oil and butter, then you can cook them at a much higher temp.
Brought the Fat Revolution back in May or April and loved it. The trouble I have now is it won’t open in my iBooks on my iphone or ipad. Any suggestions?
Yes, use the contact form to send an email to purple lotus publishing, and someone can send you another version that will work for you. I am not sure what the problem is, but I am sure it will be sorted out.