by Brian Shilhavy
Editor, Health Impact News

15 years ago, I was the first one to import a high quality saturated fat called “Virgin Coconut Oil” from the Philippines to market in the U.S. I founded the company Tropical Traditions.

Coconut oil is a traditional fat that has been consumed for thousand of years in tropical climates, where historically western diseases like heart disease, diabetes, obesity and others were not common, in spite of their high saturated fat diet.

During World War II when the Japanese cut off the supply of the high saturated fat edible oils like coconut oil and palm oil with their occupation of the Philippines and other Southeast Asian nations, industry in the U.S. developed the “expeller-pressed” method of extracting oil from seeds that had not previously been a source of dietary oil, mainly the U.S. cash crops of soybeans and corn. These polyunsaturated oils were not shelf-stable edible oils, so the industrial process of “hydrogenation” was developed to make them more shelf-stable, and behave more like shelf-stable saturated fats. It was later learned that these artificial trans fats were harmful to our health.

Politics, not science, influenced government agencies like the USDA to promote these new polyunsaturated oils as more healthy than saturated fats. A new dietary dogma of “low-fat” was developed, and history now shows that America’s health greatly suffered as a result. Until even today, we have seen very high numbers of obesity, diabetes, and heart disease plaguing Americans.

So it was with much opposition 15 years ago that I presented the real science behind coconut oil and saturated fats, realizing that many truths about health were not being published in the mainstream media. The Health Impact News network is the result of years of studying alternative health science that is mostly blocked in the mainstream media for political reasons.

However, many now are waking up to the terrible consequences of following the government-sponsored low-fat diet dogma for so many years.

One can truly turn their health around by simply making a dietary choice as to the types of fats one consumes, and increase the consumption of healthy fats and oils, particularly when those oils in the diet replace harmful processed carbohydrates.

The Science of Fats: Information that Could Change Your Life

From November 7 – 14 Dr. Mark Hyman, Dr. Carrie Diulus, and over 30 of the world’s top experts on fats will participate in an online FREE summit dispeling the biggest MYTHS about fat, and revealing the latest research about how to eat, move and supplement your diet for improved health and longevity. Join these world-renowned experts, such as Aseem Malhotra, MD (one of Britain’s top cardiologists), Amy Myers, MD, Gary Taubes (famous science author that challenged mainstream media’s dogma on fats), Sayer Ji (Founder of GreenMedInfo.com), best-selling author Nina Teicholz, Peter Attia, MD, and dozens of others!

There’s so much confusion and misinformation out there about FAT…both the fat on our bodies, and the fats we eat. You’ve been told that eating fat makes you fat — and increases your risk for heart disease and other chronic illnesses — but fat is NOT the enemy. The truth is: eating MORE FAT can help shut down cravings, accelerate weight loss and potentially prevent or reverse disease.

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