Nutrition History: All About Heroes and Villains
Back in the 1980’s, the popular opinion was that fat was the enemy that we could all rally against.
To that point, we have now gotten to a place where we have realized that cutting out all fat is a real mistake.
Those that did cut out fat, simply filled it up with junk carbs, and nothing really got better. This all goes back to that big picture idea of the quality of the foods we are eating, and less about the ratios (when it comes to macronutrients).
Let’s Talk Fuel
Especially within the category of fuel, here is where some of the most important work starts. When we talk about fuel, we are often discussing some very basic (but very important) categories. These would be:
- Ketones
- Fats
- Carbs
- Alcohol (which should not be a lot of your fuel)
So how could you cut out one of your main sources of fuel? When it comes to both fats and carbs, it really does not matter how you arrange them.
What matters is the height of quality in each category. You can have just as much fats as carbs, so long as they are both good versions of both – the mix, really, is secondary.
But, back to our history lesson in nutrition! So, we soon realized that fats were not all that bad and that a little bit of olive oil on your toast was not going to do much damage to your body. Naturally, we had to find something new. Carbs then became the new enemy (Read: Carbs vs Ketosis).
All of these phobias really occur in distinct phases. Let’s go back to our conversation about fat for just one moment. We can understand this aversion to fats in the following stages going: