Quote: Ron Rosedale
“I am not adverse to saturated fat,” he told me. “What I have said many times since then, and somewhat in the book too -- but HarperCollins modified it to be not too controversial -- is that I wanted saturated fats to be limited for the first several weeks.”
After a week or so our bodies get better at burning fat, so it makes less difference whether we use saturated or unsaturated fat. But it remains much more difficult to burn saturated fats as fuel as opposed to unsaturated fats.
A lot of robust science will support that, he says. For the same reason that saturated fats are not oxidizable sitting on the counter -- so they won’t turn rancid so easily -- that’s a good thing -- but they are also harder to burn -- to oxidize -- inside our bodies. So when we make the transition from a high carbohydrate to a low carbohydrate-burning fat diet, we are learning how to burn fat. In this transition period we deprive ourselves of the fuel that we have probably been burning for most of our lives. We know how to burn this fuel, but it is not healthy.
In this period our bodies have not yet learned how to burn fat. So Dr. Rosedale recommends that for the first few weeks into a very low-carbohydrate diet that the fat we eat needs to be mostly monounsaturated fat and, as a supplement, omega-3 polyunsaturated fat. Our bodies can burn these fats more easily.
“Otherwise, for the first several weeks you very frequently hear people say how tired they are,” he says. “If you don’t restrict saturated fats for the first several weeks, that is what you are going to hear. It takes a lot more skill, if you want to put it that way, to burn saturated fats than unsaturated fats.”