Why Your Health Is Failing: 3 Reasons You’re Doing Fats Wrong

You are still eating like it’s 1995. The "low-fat" era didn’t just fail; it broke our collective metabolism and left us sicker, hungrier, and more inflamed than ever.

I spent ten years following "the science." I checked every label for fat grams. I bought the skim milk. I used the heart-healthy margarine. And I felt like garbage.

Here is the truth: Your body isn’t failing because you’re eating too much fat. It’s failing because you’re eating the wrong ones.

The $90 billion diet industry wants you to stay confused. Confusion is profitable. Clarity is free.

Here are the 3 reasons you are doing fats wrong.

1. The Omega Imbalance is Killing Your Energy

Evolution designed your body to run on a specific ratio of Omega-6 to Omega-3 fats. That ratio is roughly 1:1.

Today, the average person is walking around with a ratio of 15:1 or even 20:1.

We are literally drowning in Omega-6. It’s in your "healthy" salad dressings, your oat milk, and every single meal you eat at a restaurant. Most of it comes from industrial seed oils—soybean, corn, and cottonseed.

When you flood your system with Omega-6 without balancing it with Omega-3 (from wild fish or grass-fed meat), you aren't just "eating fat." You are signaling your body to stay in a state of chronic inflammation.

I stopped looking at calories and started looking at ratios. Within three weeks, my joint pain vanished. My brain fog lifted.

If your ratio is off, your health is a house of cards.

2. You’re Feeding Your Mitochondria "Sludge"

Your mitochondria are the batteries of your cells. They determine your energy, your aging, and your metabolism.

But there’s a catch: these batteries are built out of the fats you eat.

Specifically, a lipid called cardiolipin lives inside your mitochondrial walls. When you eat highly processed, polyunsaturated seed oils (PUFAs), they incorporate into this cardiolipin.

The problem? PUFAs are chemically unstable. They "rust" or oxidize easily when exposed to heat and oxygen.

If your cell walls are built out of unstable, "rusty" fats, your mitochondria leak energy. They become inefficient. This is why you feel tired even after eight hours of sleep. You aren't lazy; your cells are literally running on sludge.

I switched to stable, saturated fats for cooking—tallow, ghee, and coconut oil. These fats don't oxidize at high heat. They provide a clean, steady burn.

Stop building your body with "rust." Build it with armor.

3. You’re Still Afraid of Saturated Fat

The biggest lie of the 20th century was that saturated fat causes heart disease.

We were told to replace butter with "vegetable" oil. We did. And what happened? Heart disease and obesity skyrocketed.

Saturated fat is essential. Your brain is 60% fat. Your hormones are made from cholesterol. When you strip saturated fat from your diet, you aren't "saving your heart." You are starving your brain and nuking your testosterone and estrogen.

I realized that "low fat" is just code for "high sugar." When food companies take the fat out, they have to add sugar and chemicals to make it edible.

You don't need another "fat-free" yogurt. You need a steak and an avocado.

Satiety comes from fat. If you are always hungry, it’s because your body is screaming for the nutrients and stability that only real, whole-food fats can provide.

The Insight: Stability is the New Currency

We’ve spent 50 years measuring the wrong thing. We obsessed over cholesterol numbers while ignoring mitochondrial efficiency.

Here is my hot take: In five years, we won't be talking about "good" vs "bad" cholesterol. We will be talking about Lipid Stability.

The most "dangerous" thing you can do for your health isn't eating a ribeye. It's heating up a fragile, chemically-extracted seed oil and then letting it oxidize inside your warm, oxygen-rich body for the next 48 hours.

The "heart-healthy" label on a bottle of soybean oil is the biggest marketing scam in history.

Your health isn't complicated. It’s just being sabotaged by industrial "sludge" marketed as health food.

Stop buying the noise. Start buying the butter.

Are you still checking labels for fat grams, or are you finally checking for stability?