The Low-Fat Lie

Rise of Obesity, Diabetes and Inflammation

by Glen D. Lawrence

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Synopsis

The advice to consume less fat "especially saturated fat" had a profound, adverse impact on public health. Although the percentage of fat in the American diet decreased, the percentage of carbohydrate and total calories increased, and sugar consumption skyrocketed. In The Low-Fat Lie: Rise of Obesity, Diabetes, and Inflammation, Dr. Glen Lawrence describes how the false condemnation of saturated fat arose from a misunderstanding of how our bodies regulate cholesterol. He explains how replacing saturated fat with vegetable oil stoked the fires of inflammation to cause pain and suffering, in addition to aggravating cancer, diabetes, and heart disease.

The mainstream health and nutrition authorities have long cautioned against consuming too much sugar because of the risk of tooth decay. However, they refuse to indict sugar for the gross deterioration of the nation's health and continue to blame fat, especially saturated fat. Dr. Lawrence points out that a low-fat, high-carbohydrate diet is not as effective as a low-carbohydrate diet for long-term weight loss, yet the low-fat diet mantra continues to resonate from the halls of the agencies doling out dietary advice. He also describes how sugar consumption produces classic signs of addiction in lab animals, whereas high fat consumption does not. The food and beverage industries take advantage of this phenomenon and use aggressive marketing strategies to get children hooked on sugar at an early age.

Understanding how we process what we put into our body can inform our decisions regarding dietary choices and a healthy lifestyle. Consuming more fiber in fruits and vegetables promotes a healthy microbiome, which is critical to overall health. The Low-Fat Lie also discusses:
many ways in which gut microbiota communicate with fat tissue and other organs, including via endocannabinoid signals;
active components of cannabis in the context of inflammation and pain; and
how stress can influence eating patterns, while exercise can help relieve stress and suppress or control detrimental eating behaviors.

Dr. Lawrence does not prescribe any specific diet plan. Instead, he aims to enlighten the reader by illustrating the dire consequences of excessively sweetened and highly processed foods.

REVIEWS and Words of Praise

Dr. Lawrence isn't afraid to delve deeply into the research and analyze what it really shows. A great read for anyone looking to learn more about nutrition or understand the causes of some diseases plaguing our society.
Jesse Slevin PES, CPT, PT Aide/Trainer

This enlightening and straight forward book inspires and empowers one to make changes in their diet by giving the scientific explanations to do so. Let science motivate you for longevity and optimal health!
Laura Gasparis Vonfrolio RN, PhD

If the debate over excessive fat vs excessive sugar has always baffled you, this read is the key to unlock its mysteries. The Low-Fat Lie alerts the reader to the threat of an excessively sweet, highly processed diet and its contribution to obesity, diabetes and heart disease.
Loretta A. Ventura, M.S., R.D.

I am passionate about The Low-Fat Lie because it speaks about me and my family. This book helped me understand how I ended up with nonalcoholic fatty liver disease, and how to lose 40 pounds while enjoying full fat yogurt, not to mention butter on sauteed mushrooms.
Theresa Kubasak, Retired Teacher, Coauthor of Never Can I Write of Damascus: When Syria Became Our Home

About the Author

Prof. Lawrence has carried out research on fats and sugars for nearly 40 years, in addition to teaching chemistry and biochemistry. He was also a science advisor for the US Food and Drug Administration, New York Regional Labs. His book, The Fats of Life: Essential Fatty Acids in Health and Disease, published in 2010, describes the many important health consequences of an excess or deficiency of the essential fatty acids, with notable biochemical and physiological distinctions between omega-3 and omega-6 polyunsaturated fatty acids.