I strongly disagree with these two statements.
Originally Posted by Drumroll
It isn't fat promoting satiety. It is protein. Consider three plates: one with chicken breast, one with sausage, one with bacon. Over the course of three different meals, you consume as much as you want of just one of these plates. You will, in probably every case, eat more sausage and bacon than you will chicken breast. Those foods are both far more fattening because it is the protein content making you full, while the higher fat-to-protein content of the bacon and sausage promotes more overeating. This is another reason why nuts and cheeses are so simple to overeat: high fat to protein and water ratio.
"Sugar is sugar" is a glaring oversimplification. That is like saying "fat is fat," which we know is untrue. Fat is more fattening than sugar. Fat is directly stored as body fat. Sugar is not. It must be converted into fat through a comparatively inefficient process (gluconeogenesis), and this will only be done if glycogen stores are maxed out, which isn't often. It is almost always dietary fat being stored as body fat - when you overeat cake, carbohydrate is given preference and burnt as fuel while the dietary fat is stored. Fruit and starch is not only less likely to be stored as body fat than dietary fat, but it is also more beneficial to thyroid function and raises the rate of oxidation of the mitochondria. Fat often slows mitochondrial oxidation and thyroid function because most modern fats are higher in unsaturates than saturates. I suppose if you get your fat solely from pastured beef and lamb, grassfed dairy and coconut you'd be in the clear, but most of us are eating pork, fish, poultry, nuts, olives and acovados as well, which counterbalances the equation and often swings it in the other direction. If the food is grain fed, it only intensifies this balance.
I believe nuts, olives, avocados and fatty meats are more fattening than fruit assuming a diet of equal high quality protein.
For optimal metabolic rate, I'd prefer a diet of lean ruminant meats, raw fruits, well cooked roots and tubers, make my cooking fats solely coconut oil and pastured ghee/butter, lots of iodized salt and supplementation with a thyroid supplement made of a glandular complex (dessicated thyroid and adrenal glands) and a kelp supplement. If you can take high vitamin butter oil and niacinamide you'd really be on the right track.
Don't put your trust in anyone on this forum, including me. You are the key to your own success.