For decades, a mist of low-fat dogma has covered the nutritional landscape. Low-fat products have made their way into grocery stores all over the world, and high-fat foods have been demonized as artery-clogging foes to be avoided at all cost. This situation arose largely because public health authorities told us to limit our fat consumption—particularly the saturated kinds—and eat more carbohydrates. This advice may have done us more harm than good, as it

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