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I think we have come out of the era in which fat was demonized as the bad macronutrient, but that legacy is still very much with us. I still see when people give nutritional advice, talking about weight control, I still see the emphasis on fatty foods and people talking about high-fat foods and cutting down on fat consumption and low-fat foods. Fat does not make you fat. This is a very important concept - fat does not make you fat. What is driving the obesity epidemic in this country is the very high consumption of high-glycemic load carbohydrate foods which have been technically manipulated. We need fat in the diet and you can have substantial amounts of fat in the diet. When you try to lower fat - when you get below 25 percent of calories - food rapidly gets uninteresting. Fat is the major conveyor of flavor to us because many of the flavor principles are fat-soluble, fat also gives a pleasurable mouth feel. If you try to get fat down in the range of 10 percent of calories, which Orn
