ing calcium into the bones and muscles. Without this
action, calcium levels in bones and muscles can be
reduced resulting in the risk for stress fractures, osteo-
porosis, muscle cramps and other problems. Unused cal-
cium may be stored, sometimes in the kidneys increasing
the risk of stones, or in the muscles, tendons or joint
spaces as calcium deposits.- Taste.My favorite function of fat is that it makes food
delightfully palatable. Want to make a recipe tastier? Add
some healthy fat. Low- and no-fat products are usually
quite bland, and often manufacturers add sugar to
improve taste. Fat also satisfies your physical hunger by
increasing satiety (the signal given to the brain that the
meal is satisfying and you can stop eating). With a low-fat
meal, the brain just keeps sending the same message over
and over: Eat more! Because you never really feel satis-
fied, the temptation to overeat is irresistible. In fact,
there’s a good chance you can actually gain weight on a
low-fat diet by overeating to try and get that “I’m not
hungry anymore” feeling.
Types of Body Fat
The human body possesses two distinct types of body fat, referred to
as brown and white. Both forms of body fat are active, living parts of
us, heavily influencing our metabolism, protecting our organs, glands
and bones, and offering many other health benefits mostly from our
stores of white fat. This body fat content ranges from five percent in
some male athletes to more than 50 percent of total body weight in
obese individuals. Brown fat makes up only about 1 percent of the
total body fat in healthy adults, although it’s much more abundant at
birth in healthy babies.
Brown fat helps us burn white fat; this is an important aspect of
overall health. (Even in athletes, it’s an important energy source for
better performance.) Without adequate brown fat, we can gain body
fat and become sluggish in the winter like a hibernating animal.
There are a number of ways to increase brown fat activity.
THE BIG FAT LIE • 65