Foie Gras

It's a post, not a question bobski1. What it says to me is that current national healthy eating guidelines need a radical overhaul.

My reference to foie gras is that the French would have used fat to cause fatty-liver if that was the best way of doing it, but their experience found that carbohydrate achieved 'superior' results.

We know that fructose has to be processed by the liver, and any excess will emanate as visceral fat.

We also know that high-insulin levels pre-dispose us to fat deposition, and excess insulin promotes growth of the endothelial lining of arteries, causing narrowing.

Yet we've been advised to eat up to 65% of kcalories from carbohydrate, and cut down on fat, especially saturated fat. The rationale behind that would have to be that carbohydrate is safer than saturated fat. The evidence seems to contradict this view.