Fat Heals, Sugar Kills
Subtitle: The Cause of and Cure for Cardiovascular Disease, Diabetes, Obesity, and Other Metabolic Disorders
By Bruce Fife, ND
Size: 6 x 9 | Black and white photographs | Page Count: 224| ISBN: 978-1-936709-26-7 | Paperback
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For decades we’ve been avoiding fat like the plague, eating low-fat this, nonfat that, choosing egg whites over yolks, and trimming every morsel of fat from our meat in order to comply with the generally accepted recommendation to reduce our fat intake.
As a whole, we have succeeded in reducing our total fat intake and replacing it with more so-called healthy carbohydrates—mostly in the form of refined grains and sugar. What has been the consequence? Obesity is at an all-time high. Diabetes and metabolic disorders have increased to epidemic proportions. Heart disease is still our number one killer. We have dutifully followed the advice of the “experts” and as a result, are sicker now more than ever before.
What went wrong? You can give thanks to the sugar industry. Through clever marketing, misdirection, flawed science, and powerful lobbying, the sugar industry has succeeded in diverting attention away from themselves and putting the blame for our ill health on fat, particularly saturated fat. We fell for it hook, line, and sinker.
Replacing fat with refined carbohydrates was the worse dietary blunder of the twentieth century and has led to the skyrocketing levels of chronic disease we are experiencing today. Fortunately, there is a solution—cut out the refined carbohydrates and add good fats back into our diet. New research is showing that fats are essential nutrients with important functions and can be used to help prevent and even reverse heart disease, diabetes, cancer, Alzheimer’s, and many other chronic degenerative diseases that are caused by or made worse by the over consumption of refined carbohydrates.
This book explains how sugar and refined carbohydrates are destroying our health. It also reveals new evidence and cutting-edge science behind the incredible healing potential of dietary fats and explains how and why certain fats are now considered not only healthy, but some of our most powerful superfoods.
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