“Saturated fat is the element of the modern diet that shows the most powerful association with high cholesterol and premature death from heart attacks,” explains Dr. Fuhrman. And, MSN offers up 5 Foods That Feed Cholesterol:
No doubt, these are terrible foods. Here’s a montage of Dr. Fuhrman railing against them. Take a look:
Whole-milk Dairy Products: Saturated fat, which clogs arteries and increases LDL levels, is the No. 1 cholesterol-boosting culprit.
Processed Meats: Bacon, sausage, liverwurst and the like are also wonderful sources of artery-clogging saturated fat.
Fast-Food Fries: The main source of trans fats are partially hydrogenated oils, and that’s exactly what most fast-food restaurants are still using to cook their fries.
Tropical Oils: Palm kernel and coconut oils are two of the fattiest of oils—100 percent of the bad-for-you saturated variety.
Baked Goods: All baked goods—even those that are homemade—are high in saturated fats, thanks to the butter and shortening.
Milk/Dairy FatYeah, I think MSN is right on target with this list—don’t you agree?
Besides the link between high-saturated-fat foods (dairy fat) and cancer, there is a body of scientific literature linking the consumption of cow's milk to many other diseases.
Today the link between animal products and many different diseases is as strongly supporting in the scientific literature as the link between cigarette smoking and lung cancer.
Never eat browned or overly cooked food. Burnt food forms harmful compounds. If by accident something is overcooked and browned, discard it. Avoid fried food and food sautéed in oil.
While hydrogenation does not make the fat completely saturated, it creates trans fatty acids, which act like saturated fats. Evidence is accumulating to implicate the harmful nature of these man-made fats in both cancer and heart disease.
Baked goods, cold breakfast cereals, pretzels, and other snack foods, we are getting heart-disease-promoting trans fats and a high dose of acrylamides. Acrylamides are toxic, cancer-promoting compounds produced when foods are baked or fried at high temperatures.