I had the pleasure of reading an excellent article yesterday by one of my favorite authors, Timothy Ferris. The article makes a strong case for the addition of saturated fats in our diets (instead of the reduction of them) and the pro’s and con’s of this. He goes on to discuss health implications, as well as (more specifically) the implications for fat loss. Below is a short excerpt:

A couple of generations ago two physicians—one on the East Coast, one on the West—while working long hours with many patients, serendipitously stumbled onto a method to rapidly decrease fat around the mid-section. We’re sure that other doctors figured out the same thing, but these two were locally famous and published their methods. Interestingly, neither was looking to help patients lose weight.

Blake Donaldson, M.D., who practiced in Manhattan, was looking for a treatment for allergies; Walter Voegtlin, M.D., a Seattle gastroenterologist, was trying to figure out a better method for treating his patients with Crohn’s disease and ulcerative colitis. Dr. Donaldson got his inspiration from a meeting he had with the aforementioned Vilhalmur Stefansson; Dr. Voegtlin came up with the same idea based on his knowledge of comparative anatomy. Though they came at two different questions from very different angles, they arrived at the same dietary answer. Both solved the problems they were seeking to solve and, coincidentally, noticed that their overweight patients lost a tremendous amount of fat from their abdominal areas while undergoing the treatment. As happened later with us and with Dr. Atkins, word of their success in combating obesity spread rapidly, and before long both physicians were deluged with overweight patients seeking treatment, completely changing the character of their medical practices. In retirement, both wrote books about their methods. Donaldson’s was published in 1961; Voegtlin’s in 1972. And as far as we can tell, although their years of practice overlapped, they never knew one another.

You can read the full article at http://www.fourhourworkweek.com/blog/2009/09/06/saturated-fat/

Forward: Whey protein is a long standing nutritional supplement used by sports enthusiasts, body builders, and men and women who value optimal health. People have been using Whey for hundreds of years, but it’s only during the last 20 years that whey protein’s incredible value has become widely known. This has been especially true for the body building and sports enthusiasts. Over the course of the last decade, whey protein has been included in numerous other supplements, including products designed specifically for weight loss and immune support. To learn more about the incredible benefits of whey protein, read the following Q&A below.

What is whey protein?

Whey protein is a refined protein powder extracted from cows milk. Milk contains two proteins: Casein (approximately 80% of milk) and whey (approximately 20% of milk). Whey protein is far more soluble than casein and is generally considered higher quality. Casein is usually referred to as “Gold Standard” protein and contains the most nutrients of any protein available.

Is there a difference between whey protein concentrate and isolate?

Yes, there is a substantial difference between the two. Whey protein isolate is, by and large, the most pure form of whey protein available. Whey Isolate contains 90% (or more) protein and has almost no fat and lactose. Whey Concentrate contains anywhere between 30-90% protein depending on the product. Generally, the lower the protein content, the higher the fat and lactose content.

Do I *need* to take protein?

Protein is a key factor in the development of human muscle tissue and the body in general. Protein is made of essential and non-essential amino acids, which are used as “building blocks” for healthy bodies. Protein is used to:

• Repair damaged body cells
• Build and repair bone and muscle
• Provide a potent source of energy

Is whey protein important for people who exercise?

Whey protein is considered to be a high quality and complete protein, containing all the essential amino acids required by the body. Whey protein is the richest known source of naturally branched chain amino acids available. These amino acids (leucine, isoleucine, and valine) are especially important for individuals who are active, such as body builders and professional athletes.

Is whey protein compatible with a low-carbohydrate diet?

Yes, definitely. Whey protein is not only compatible with a low carb diet, it’s actually an excellent choice. When choosing a protein powder, make sure to select a whey protein isolate, which provides the greatest amount of protein, and the least amount of fat and carbohydrates.

Will whey protein help me lose weight?

Yes, whey protein can help with weight loss. Whey protein is used in numerous weight loss and meal replacement products, with whey isolate generally being the preferred choice due to it’s low volume of fat and carbohydrates, and it’s high level of protein. Research has shown that people who combine diets rich in leucine (like whey protein) and excersize regularily will have more lean muscle tissue and lose body fat more quickly.

I get plenty of protein from fish, beef, and chicken; do I still need Whey protein?

Whey isn’t required for optimal health, but it is an excellent source of low fat, high quality protein. Calories count whether you are trying to lose weight, or gain weight. Compared to other sources of protein, whey protein delivers more essential amino acids gram-for-gram than most other proteins, but without the fat and cholesterol. Nutrition experts suggest a varied diet, and different sources of protein are no exception.