Articles, News, Restaurants


Why has fat gotten such a bad rap? According to numerous researchers, the reduction of essential fats in the modern American diet has been a major cause of imbalance and inflammation – the underpinnings of many common chronic diseases, but fat continues to be vilified and targeted in many popular diet regimes. Local nutritional consultant and educator Sandi Rechenmacher HHP, MH, will help demystify and digest this frequently misunderstood nutrient at a special talk at Westside New Leaf on Wednesday, Feb. 18, where she will offer the real skinny on the importance of eating healthy fats.

“Our genetics have not changed over many million years, yet our food has,” says Rechenmacher, “As a nutrition educator, I attest to the fact that ‘we were designed by nature for a way of eating and a way of living that is almost gone from the planet.’ ”

During the presentation, Rechenmacher will offer insight into how the manipulation of the food supply since the Industrial Revolution, and in particular during the last century, has caused the average American to become nutritionally deficient, haplessly addicted, and heavily dependent upon the medical system for survival.

Uncovering the murky waters of food production, nutrition and human health, she will show how the shift in dietary fats has been disguised in our food supply, leading to an imbalance in Americans’ intake of omega-3 and omega-6 fats, which can cause disease.

Research by many nutrition experts has shown that humans used to consume omega-3 and omega-6 fatty acids in roughly equal amounts. But due to the increased consumption of processed foods, most Americans now get much less of the omega-3 fats and too much of the omega-6 fats, Rechenmacher explains. This imbalance is the underlying cause of inflammation of the body, which can explain the rise in asthma, coronary heart disease and many cancers, as well as autoimmune and neurodegenerative diseases. It may also contribute to obesity, depression, and hyperactivity.

“The change in basic food structure is operating to distort biology even before conception and into late years, with the epidemic of obesity and diabetes likely to lead to stroke, heart disease, and now dementia, being flagged as a consequence,” states Michael Crawford, nutrition scientist and Director of the Institute of Brain Chemistry and Human Nutrition.

Yet while the current food production system may have caused millions of Americans to eat their way into disorder and disease, good eating practices, including the consumption of healthy fats, can help them find their way to health. Attend “The Big FAT Story—Mystery of a Misunderstood Nutrient” to find out how.

The Big FAT Story—Mystery of a Misunderstood Nutrient, presented by certified nutritionist, Sandi Rechenmacher, HHP, MH

Info: Wednesday, February 18, 5-6:30 p.m. $10/$7.50 each for 2 (buddy rate)