Health magazines instructed us to do our aeorbics and eat less fat. The federal government issued fat-reduction guidelines. Numerous studies came out proving how dangerous fat was to our health.

Since I was always health-conscious, I immediately was on-board with this approach. In fact, the low-fat approach made sense to a lot of people, and it spawned an entire new line of food products in the supermarket, all aimed at satisfying our desire for fat with none of the actual fat. A lot of non-foods became very popular, such as "butter spreads" and "eggless" eggs.

Outpatient treatment of depression in the U.S. increased 300% between 1987 and 1997.

First, let's look at the different types of fats and their function. All fats, from animals or vegetables, are some form of the following:

1. Saturated fatty acids -- contain 4-6 carbon atoms. 4 carbon butyric acid, found in butterfat in cow's milk, has anti-microbial qualities. It can protect us from viruses, yeasts, and bad bacteria that can take over in the gut flora.

2. monounsaturated fatty acids --Oleic acid is an 18-carbon monounsaturated fat which is the chief component of olive oil.

3. polyunsaturated linoleic acid

4. linoleic acid

In general, animal fats like butter, lard and tallow contain between 40-60% saturated fatty acids and are solid at room temperature.

Some vegetable oils are mostly polyunsaturated linoleic acids, and remain liquid. However, some vegetable oils from the tropics, like coconut oil, contain 92% saturated fat and is liquid only above 70 degrees farenheit.

Of the above mentioned fatty acids, these are broken into the following:

1. Short-chain fatty acids (four carbon atoms) 2. medium-chain (12 carbon atoms) 3. long-chain -- (14-18 carbon atoms) 4. very-long-chain fatty acids -- These are highly unsaturated, with between four and six double bonds.

The interesting thing about very-long-chain fatty acids is that some of us can produce them from EFAs, but some of us can't. Those of us who can't must get these very-long-chain fatty acids from animal sources like egg yolks, organ meats, butter, and fish oils.

The most important of these very-long-chain fatty acids because of their support for the brain and nervous system are arachidonic acid and DHA. In fact, according to the Price-Pottenger Nutritional Foundation, "arachidonic acid is vital for the function of the brain and nervous system."

Yet, these are exactly the kinds of foods that we've been advised NOT to eat.

At the same time that outpatient treatment of depression has increased 300%.

So, what have we been advised to eat?

In fact, we've been increased our consumption of these fats considerably since the early 1900s, when people consumed mostly saturated fats of butter, lard, tallow, and coconut oil, and a small amount of monounsaturated olive oil. (Interestingly, heart disease has increased significantly during this time frame, despite the insistence on the part of the medical community that saturated fat causes heart disease and polyunsaturated fats promote heart health -- but that is the topic of another website).

What is known about polyunsaturated fats is that they become rancid very quickly at higher heats, and can lead to an overabundance of free radicals in the body.

Nearly everyone is aware of the damage that free radicals do to the skin, causing premature aging, but what is less known is that these free radicals are considered to cause damage to DNA and RNA, causing cell mutations and disease.

There is increasing evidence linking the consumption of polyunsaturated fats to heart disase and cancer.(Pinckney, Edward R, MD, and Cathey Pinckney, The Cholesterol Controversy, 1973, Sherbourne Press, Los Angeles, 130; Enig, Mary G, Ph D, et al, Fed Proc, July 1978, 37:9:2215-2220)

In addition, evidence shows that many diseases such as arthritis, Parkinson's and autoimmune diseases are linked to a diet high in polyunsaturated fats. (Machlin, I J, and A Bendich, FASEB Journal, 1987, 1:441-445 ).

Too much Omega 6 and too little Omega 3

According to Alan C. Logan,

"Omega-3 fatty acids play a critical role in the development and function of the central nervous system. Emerging research is establishing an association between omega-3 fatty acids (alpha-linolenic, eicosapentaenoic, docosahexaenoic) and major depressive disorder. Evidence from epidemiological, laboratory and clinical studies suggest that dietary lipids and other associated nutritional factors may influence vulnerability and outcome in depressive disorders." (Omega-3 fatty acids and major depression: A primer for the mental health professional, Alan C Logan, 2004.)

Omega 3s Help Post-Partum Depression

Saturated Fat Helps us Utilize Omega 3s

What about Cholesterol?

Books like The Cholesterol Myths by Uffe Ravnskov, M.D, question the science behind the numerous studies that indicate high cholesterol as a harbinger of heart disease. The fact is that half of all people who have a heart attack have low cholesterol.

Chris Masterjohn, a researcher in health and nutritional sciences, has a website filled with scientific information on the BENEFITS of cholesterol, at www.cholesterol-and-health.com

There are some interesting facts about cholesterol...

1. Cholesterol is in every single cell of the human body. It provides our cells with stability and flexibility.

2. Cholesterol is a precursor to many hormones in the body, including testosterone, estrogen, and progesterone.

3. Breast milk is especially rich in cholesterol in part in order to ensure the proper development of the baby's brain and nervous system.

4. Cholesterol is needed to maintain and support the proper levels of serotonin in the brain!

Perhaps we've all heard by now about how serotonin levels are directly connected with mood. In fact, anti-depressants work because they interfere with the "serotonin-uptake" helping to raise serotonin levels in the brain.

Eating a diet high in vegetable oils will lower cholesterol levels.

And a low-cholesterol diet might be keeping you from feeling your best.

The Dangers of a Low-fat, High Carbohydrate, High Protein Diet

In addition, if we don't eat fat and are left feeling hungry, what do we eat?

Carbohydrates and protein.

A diet that consists primarily of low-fat meats and dairy products along with a lot of grains sets the stage for a few different problems.

First, stress depletes your body of vitamin A. Eating a high protein, low fat diet also depletes vitamin a. Click here to find out why these two nutrients are crucial for someone suffering with depression. Dietary fats help us to maintain good blood sugar levels. When eating a low fat diet, we typically eat a diet high in grains or other carbohydrates. Carbohydrates turn to sugar in the bloodstream, and as a result, our bodies respond with hormones that attempt to normalize blood sugar levels, but sometimes they become too low.

Low blood sugar is often associated with depression.

A low fat diet can encourage overeating of carbohydrates, which can lead to low blood sugar, leading to feelings of exhaustion and despair. Low fat diets deplete the body of vitamin A, which is stored in the liver and is helpful in maintaining a good outlook.

Typical foods that deplete the body of vitamin A are low-fat milk, lean meat, egg whites, and protein powders.