Seriously! Does it seem all too often that a piece of chocolate cake (or a piece of cheesecake or a chocolate chip cookie) just keeps calling your name? And you have to give in?
“Why do I have so many darn cravings? Why can’t I overcome them?”
Have you considered the facts?:
It’s not you that’s the problem.
We have been lied to. We were told: “Saturated fat is bad. We must get it out of our diet. It will clog our arteries and lead to heart disease, a heart attack or a stroke.”
Hence, food companies and restaurants removed the healthy saturated animal fats from foods. But without these healthy fats, food lacks flavor and doesn’t satiate us.
To solve the problem of no flavor, the food companies added more sugar and salt and a myriad of chemicals.
With these additives, our taste buds our satisfied, but our bodies are not. They are still hungry.
It is a winning combination for the food manufacturers. The sugar and other chemicals are addictive, so we crave more of these foods. Plus, the lack of nutrients makes us want to keep eating.
So, the cravings are not your fault. Nor the inability to lose those unwanted pounds.
You simply need the right information and the right tools to overcome these hurdles. You are not powerless!
Yes! If you have not already guessed. Fat is the answer, especially those saturated animal fats.
They are what is going to satiate you and make you stop craving dessert.
“I recently took Karen’s 5-week sugar detox class. It was scary starting off. I was a sugar addict. I didn’t think I could do it. BUT I was amazed how quickly I adjusted to not having sugar. What was so awesome is that I wasn’t hungry… because I added in the bacon fat and the butter and the cream.
Even more exciting is I don’t have cravings anymore. That piece of cake no longer calls to me.
And I lost several pounds. I had been doing a weight loss program for three years. I realized that having to count points as we have to on this other program, was simply a roadblock for my achieving my weight goals. But that adding fat was the key because then I stopped craving sugar and sweets.” Amy H.
The body needs saturated fats, particularly from animals, and needs a lot of them. If we refuse to eat animal fats, the body has a backup plan. It makes them from refined carbs.
So, eat your meat with the fat and skin still on, load up on eggs (especially the yolks), enjoy FULL-fat dairy products, have bacon for breakfast, cook your French fries in lard, make your baked goods with real animal fats, and put butter or ghee on everything.
As I have said again and again, and will continue to say: God knew what He was doing to when He created the world and us. He did not make a mistake in giving us good tasting food that is bad for us.
He did not need man to go to a laboratory to figure out a solution to His error because there was NO error.
Fat makes food taste good and it satiates us because we NEED it! It’s good for us!
And as we have seen in my past 3 blogs, if we don’t give our bodies good quality fat, we cannot build healthy cells. Why is this important? Because we are cellular beings.
Nothing will function well if we are not making good cells. Nutrients won’t get in and out of cells. And we will soon be headed toward all sorts of diseases.
Without fat, we have trouble absorbing calcium.
We need all four to ward off unwanted viruses and infections and to have healthy skin, good vision, good muscle tone, proper digestion, good sex hormones, and a well-functioning nervous system.
Fat is our long burning source of energy. “When I cut out sugar and started consuming more saturated fat, I found I do not feel the need to take a nap in the middle of the afternoon. I get much more done during the day and still have energy at the end of the day. And I sleep well at night.” James O.
And lastly, no more sugar spikes and dips. “I didn’t even realize I was having sugar spikes and dips, let alone that they were wreaking havoc on my organs, preventing me from losing weight, and contributing to my joint pain and inflammation until I took Karen’s RESTART class and started incorporating more fat. Now I am able to manage my weight, do the gardening I so love to do, get in much more walking, and start more intense physical training.” Lynda P.
I hope you have enjoyed this short series on fat. I only went briefly into the science that fat is good for us to help us see what our ancestors knew instinctively.
My true desire is for all of us to enjoy eating and enjoy God’s bounty without being hypervigilant about what’s on our plate. “Is this good for me? Is it going to make me sick?…”
This is how people lived before the onslaught of government agencies telling us what is good for us and what is bad for us. They took pleasure in food. And we can to.
Please leave a comment as to how it has helped you.
I am going to close with giving a delicious recipe: Bacon Mayo
This is super easy to make, it’s delicious, it’s inexpensive and there are no unwanted chemicals.
Enjoy and be well.
Peace and grace,
 Wise Traditions, Volume 20, Number 4, Winter 2019, p. 18
 Butter is classified as a saturated fat because it is approximately 50% saturated fat. Many of its saturated fatty acids are short- and medium-chain one, which means our bodies use them up quickly rather than storing them on our hips. Lauric and butyric acid (two of butter’s fatty acids) boost our immune system. Butter contains Vitamins A, D, E and K, copper, zinc, chromium, selenium, iodine, and lecithin. And butter from pasture raised ruminants, has the proper balance of Omega 6 and Omega 3 fatty acids. So enjoy this luscious, nutrient rich food!
 It is hard to cook without fat; fat keeps our food juicy and prevents sticking to the pan. Fats that can be heated to high temperatures help make food appetizingly brown, add caramelized flavors and a crisp texture. Without fat, meat has no real taste. Lean meats become tough and dry as you cook them. Many aromas and flavors are soluble only in fat. So, if you do not use fat in cooking, they are not released. Fat adds, carries, and helps us taste flavor. Jennifer McLagan, Fat: An Appreciation of a Misunderstood Ingredient, with Recipes, Ten Speed Press 2008, pgs. 7-8