If you’re changing your diet in a way that helps, I won’t argue with that, but as you read the book you will see reference to studies indicating that fat’s are not the problem. Rather, limiting certain carbs that have a high fermentation potential (FP) is the key. Still, most vegetables and even some friendly starches are low in FP so the diet includes vegetables, fermented foods, some starches, certain dairy, meats, and fish, etc. It’s not all meat by any means. Since you’re getting the book, I’ll let you give it a read and see how it fits with you own leanings.
Reply To: Fat/Oil intoleranceNorm Robillard2014-04-09T16:35:03-05:00