Hi

You have probably all heard of the news coming out in the papers that the Atkins centre is now telling people to go easy on the red meat, cream, cheese and other saturated fat.

It sounds like the folks at Atkins central are starting to put across a slightly different message to what the Doc did all these years, or are they?

Also - how are we to maintain a high-fat diet cutting down on cream, cheese, butter, eggs (?) and red meat. Gulping olive oil???

What I am wondering is - what is the big problem with saturated fat - I always thought it was the link to cholesterol (blood fats) that made sat fats a no-no - but considering the fact that your average healthy LCer has an equal if not better cholesterol reading than a non-LCer - where does that leave us?

I apologize if this is talk of the day in one of the the other discussion areas - if it is could someone please kindly point me in the right direction with a link because I am concerned and quite interested in what others have to say.

There's a huge thread about this here http://forum.lowcarber.org/forumdisplay.php?f=4

Make sure you read page 8.......it seems the NY Times got the story wrong.....thank god!

Thank you SO much for that - it takes a load off my mind. I must admit I felt very betrayed when I first read the story in The Age (pretty much word for word on the NY Times - good to see local journos doing research) and didn't know where to turn. The thought of returning to low-fat actually crossed my mind, perish the thought.

I did the big family shop tonight and I honestly didn't know what to do - what things to put in my trolley. In the end I cam home with a bit more fish, chicken and turkey than normal - I suppose that's not such a bad thing.

Anyway, I feel better now. I can go back to my bacon double cheeseburger deluxe (no bun) for lunch again....

read this link and you'll get the truth!!

http://atkins.com/Archive/2004/1/20-407355.html

That is a VERY interesting article - thanks for the link sambalam!