The low-fat era was an experiment run on a population without consent. From the 1970s through the early 2000s, mainstream nutrition assumed fat — all fat — was the dietary problem. The food industry obliged, removing fat and replacing it with sugar, refined starch and a procession of stabilisers. The data on what happened to public health afterward is grim and unambiguous.
What we know now: olive oil, avocados, fatty fish, nuts and seeds are foods, not indulgences. The fats they carry are bioactive. They build the membrane of every cell in your body and they're the precursors to hormones you can't make without them.
The distinction that matters: trans fats are out (and largely banned). Industrial seed oils consumed in excess from ultra-processed foods are worth limiting. Saturated fat from real foods, eaten in normal amounts, is a non-issue for most people. Olive oil and avocado deserve their place on the daily plate.
Written by
Mealora Editorial
