First Reaction
So what? What does lowfat really tell me?How does “lowfat” by itself, help me make the optimal choice?
What else in this milk is low or high or average?
Clearly, not only is what we consume, suboptimal, so is the labeling and so is our understanding that causes us to think we are better off. As re-mentioned a few messages ago, when it comes to what we eat, we need to understand the condition of the Primordials the food was grown/raised in. We also need to understand the processes involved in growing, harvesting, processing and preparing the stuff we eat.
Second Reaction
How did they do that? Take something that is fat and make it lowfat?It seems like the only sensible way is to remove some of the fat. Thus lowfat buttermilk is “less fat”, thus “less buttery” buttermilk. Now we know why “lowfat” is the preferred deception. First Truth is: fat is oil is sap is a liquid essence of life. Fat is a form of water. Thus, by its own admission, lowfat buttermilk is low nutrition buttermilk. When fat is removed, nutrients are removed.
What We Still Do
We “get fat” by eating more nutrients than we need for an extended period of time.Everything we eat can come from a fa(s)t food joint and we will not “get fat” if we are using up that energy. Even though we won't be fat, we also won't be healthy.
And this speaks to one of the fundamental flaws in our thought process. Worrying about “getting fat” rather than working towards getting healthier.
A whole bunch of “not fat” people are very unhealthy.
Third Reaction
Fat in food is not the problem.You can still “get fat” by eating nothing but “lowfat” items.
Look at whales.
Look at bears that hibernate.
Look at avocados, olives, seeds.
How do plants produce fat that don't eat fat?
Sumthin' wrong with our facts about fat.
