I have seen a lot of non-paleo "mom" or cooking blogs* lately advocating the use of fats - lard, coconut oil, etc. They may make a token statement that fat is not really the enemy, or even go so far as to link to the Weston A. Price foundation website. Meanwhile, these bloggers will often combine these elements, say, with white flour or other whole wheat flour. (One I know even has a wheat grinder to grind her own flours!) In other words, I'm seeing evidence in non-paleo blogs that the lipid hypothesis is being rejected, but I haven't yet seen these bloggers give any thought to giving up grains, or wheat/gluten.
What do you think? Are these bloggers on the right path and due to their willingness to flout conventional wisdom will probably one day foresake their grains? Or is this a terribly misguided new stance - accepting healthy fats while retaining their use in combination with grains - from which they are unlikely to progress? What are the potential impacts of these bloggers' published food choices on their readership (which in many cases numbers in the thousands or tens of thousands)?
*ETA: To avoid confusion, in this case, I'm not referencing traditional cooking blogs which feature thorough adaptation of WAPF principles (like soaking/fermentation of grains before cooking).
Their ingestion of good fats will at least help to manage the blood sugar spikes they will experience from grains, as well as the gut damage, nutrient deficiency, and tooth decay.
The word is barely starting to get out there about wheat products. Just look at the hundreds of bread loaves on the supermarket shelf. And look at the bakery products loaded with flour and sugars.
Those bloggers still push the Standard American Diet of processed wheat and are telling their readership to slowly kill themselves. And slowly cause the deterioration of their health...which costs billions of dollars in healthcare costs.
Wheat products are so pervasive in our culture that "they must be alright. I have been eating bread all my life." They cannot fathom that wheat products and sugar has caused the obesity epidemic.
Look at black and white group company photos/pictures from back in the dark ages of 1940-1960s. One never sees a obese employee in the photo. But now 60% are obese and another 25% are overweight. Look around the mall or WalMart.
Healthy fat is great. But eat your healthy flour is a disaster.
Dr Davis says that modern hybridization of wheat yields varieties that have 20,000 chromosomes that he calls "dwarf mutant" strains. Original Eikorn wheat has 14 chromosomes and only elevates blood sugar mildly as opposed to the dwarf mutant that can spike the blood sugar a 100 points or more.
I know that I have read somewhere around the low-carb paleo community that mixing high fat and high carbs is a recipe for disaster. If you are going to be high carb with grains, you are better off with low fat. I wish that I could remember where I heard/read this, but I warn my husband all the time that he can't have it both ways. I eat high fat and low carbs.
This is pretty common here in Brooklyn. You'll see pie doughs made with white flour and lard. And one of my favorite restaurants has bacon doughnuts. I guess the rising tide floats all ships and makes it easier to get lard and bacon for everyone, but I have to wonder what sort of Triglycerides and stuff people get from eating this stuff. I've met some restaurateurs who use tons of lard, but normal flour, and they look terrible.