benefits of good and healthy fats.

the benefits of good and healthy fats have been shown to help:

  • increase energy

  • increase metabolism 

  • reduce inflammation

  • improve brain function

  • improve mood balance

  • improve skin health

  • improve cholesterol

  • improve eye sight

  • improve happiness

  • increase energy

  • increase metabolism 

  • reduce inflammation

  • improve brain function

  • improve mood balance

  • improve skin health

  • improve cholesterol

  • improve eye sight 

  • improve happiness



add some healthy fats to your plate 

and see how you feel!

why our bars are so good.

The short answer: they taste ridiculously delicious and are good for you!

They melt in your mouth, are creamy and loaded with wholesome ingredients. Your taste buds will be in overdrive at the first bite. You will be in disbelief as they’re so, so good!  Most importantly, they’re very low in sugar (we are talking 1-2g/bar!), and also have 9-10 grams of protein and are loaded with as many good and healthy fats as we could possibly get in there.

If you need a snack between meals, to fuel a workout or before heading out for a beautiful road trip, this bar will keep you feeling fuller, longer.

As long as you don’t end up having to share it, which will probably happen, so you better bring a few with you!

There is certainly a lot of controversy in terms of what’s good and what’s bad in food. There are thousands of studies and many more needed. Here are some of the principles I follow for my diet, which is high in good fats and low in sugar:

the science behind healthy fats.

there are many studies on fats diets vs. lower fats, and lots of mixed messages.

first things first: sugar is out!

There is no other way to put this. Sugar is the root cause of most diseases including cardiovascular and especially obesity.

  • As early as 1964, a British physician and professor, Doctor John Yudkin, sounded the alarm that sugar – and not fat – was the greatest danger to our health. He was ahead of his time.

  • Dr. Robert Lustig argued that fructose, a form of sugar ubiquitous in modern diets, is a “poison” to blame for America’s obesity epidemic.

  • Many of you have now seen the documentary Fed Up. It shows how the first dietary guidelines issued by the U.S. government 30 years ago overlooked the role of dietary sugar in increasing risks of obesity, diabetes, and associated ill-health outcomes, particularly in children.

  • In the late 1970’s, new agricultural subsidies of corn and soy combined with the low fat craze to create a perfect storm to get us in the mess we are in right now: the Big Food companies poured High Fructose Corn Syrup (HFCS) and hydrogenated fats into 600,000 processed foods, 80% of which contained added sugar. These high sugar, high glycemic foods are highly addictive and spike insulin, which in turn leads to fat storage, hunger, a slow metabolism and the cholesterol profile most linked to heart disease. Insulin is also the main cause of inflammation – now known to be the real driver of heart disease.

now second: fat is not bad! the recent science:

  • A recent review published in the European Journal of Nutrition of the existing research on dairy fat concluded that people who eat full-fat dairy are no more likely to develop cardiovascular disease and type 2 diabetes than people who stick to low-fat dairy.

  • One Harvard study found that people who had consumed the most dairy fat were far less likely to develop heart disease.

  • Many of you have now seen the documentary Fed Up. It shows how the first dietary guidelines issued by the U.Researchers at Oxford University discovered that the biggest consumers of saturated fat in Europe – the French – also have the healthiest hearts.

  • Last year, a major review in The BMJ, a leading medical journal, found that “saturated fats are not associated” with mortality, heart disease, strokes or Type 2 diabetes. As Ian Leslie, writing in The Guardian, puts it, “The promotion of low-fat diets was a 40-year fad, with disastrous outcomes, conceived of, authorized, and policed by nutritionists.”

sugar is the major culprit in today’s vast majority of health issues.

try these good and healthy fats
  • avocados

  • nuts: walnuts, almonds, pecans, macadamia nuts 

  • seeds: pumpkin, sesame, chia, hemp

  • fatty fish, including sardines, mackerel, herring, and wild salmon that are rich in omega-3 fats 

  • extra virgin olive oil and olives 

  • grass-fed or sustainably raised animal products 

  • coconut oil and coconut butter are in! MCT’s are good! They’re mostly saturated fats and not correlated with increased risk of heart attack or stroke. About half of the saturated fat in coconut oil is a rare, special type of saturated fat called lauric acid. It’s known as a medium chain triglyceride (MCT). MCT possess antioxidant and antimicrobial properties which help support the immune system. In the body, MCT’s convert easily into energy, therefore very little MCT oil is stored as fat 

  • butter is also in. There is no science or evidence linking butter to cardiovascular diseases – in fact, the opposite may be true. For some, there may be reasons to avoid dairy, but the saturated fat content is not one of them. Try ghee for a new take on butter for some different, yummy flavours 

  • trans fats are very harmful – the FDA has declared it as a non-safe food additive. Avoid them at all costs 

  • protein is in – vegetable, fish and meat proteins are all good 

  • eggs are ok and exonerated – so they’re in. In a large analysis of 16 major studies, each of which had 1,600 to 90,000 participants, eggs were found NOT to be linked to heart disease

doctor mark hyman: eat fat, get thin: 

He just published his book, Eat Fat, Get Thin , and spends numerous chapters on dissecting the science. There is new research surfacing daily and I’ll keep my website updated. Here is a summary - feel free to look at his website and his book to get more information: “Fat is one of the body’s most basic building blocks. The average person is made up of between 15 and 30 percent fat! Yet for decades, we’ve unfairly demonized dietary fat, diligently followed a low-fat diet that almost always equates into a high-sugar and high-refined carb diet that contributes to insulin resistance, obesity, heart disease, type 2 diabetes, and numerous other problems. Simply put: Sugar, not fat, is the real villain that steals our health and sabotages our waistlines.”

There’s a lot of debate on high carb vs. fat diets for athletes.

For me, since I’ve moved to a higher fat and low sugar diet, I’ve felt so much better and my body performing at it’s best. I wish I knew this when I did my 11 iron distance triathlons and all those crazy bike races and marathons. The “thinking behind the super high-fat diet is that it leads to condition known as ketosis, in which the body creates molecules called ketones that result from the breakdown of fat into fatty acids. The body and brain will burn ketones as fuel when the blood does not contain much sugar. So, theoretically, ketones and fatty acids would fuel even the most prolonged and strenuous exercise in people following a very high-fat diet and aid in their recovery from that exercise by reducing inflammation and muscle damage.” So coaches like Ironman Dave Scott are recommending a higher fat, lower sugar diet. An Unconventional Cardiologist Promotes a High-Fat Diet Ironman Legend Dave Scott Shares His Nutrition

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