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The Unseen Engine: A Comprehensive Journey into the World of Fat For half a century, fat has been the villain of our dinner plates and the s...
The Unseen Engine: A Comprehensive Journey into the World of Fat
For half a century, fat has been the villain of our dinner plates and the scapegoat for our expanding waistlines. It has been stripped from our yogurt, eschewed in our baking, and relegated to the darkest corners of the food pyramid, a nutrient to be feared, counted, and minimized. We have been sold a simple story: fat is bad, low-fat is good. Yet, despite our collective dietary war on this single macronutrient, rates of obesity, type 2 diabetes, and metabolic disease have soared to unprecedented levels. Something is profoundly wrong with this narrative. The truth, as it so often is, is not black and white. Fat is not the monolithic enemy we have been led to believe. It is one of the most misunderstood, complex, and fundamentally essential substances in our bodies and our diets. It is the unseen engine of our biology, the architect of our cells, and the fuel for our lives. This is a deep dive into the world of fat, a journey to dismantle decades of misinformation and reclaim our understanding of this vital nutrient, moving beyond fear and fads to a place of knowledge, balance, and true health.
Before we can discuss the fats we eat or the fat
on our bodies, we must first understand what fat is from a biological and
chemical perspective. It is not merely a passive storage depot for excess
calories; it is a dynamic and irreplaceable component of human life, a
substance so critical that without it, our very existence would be impossible.
The Chemical Identity of Fat
At its most basic level, the fat we consume and
store is primarily in the form of triglycerides. A triglyceride molecule is
elegantly simple in its structure: it consists of a glycerol backbone to which
three fatty acid chains are attached. It is these fatty acids that are the true
stars of the show, and their chemical structure is what determines their
character and function in the body.
A fatty acid is a long chain of carbon atoms, with
hydrogen atoms attached along its length. At one end of the chain is a carboxyl
group, which is what makes it an "acid." The vast differences between
the types of fat we hear about—saturated, monounsaturated, and
polyunsaturated—come down to one simple chemical feature: the presence or
absence of double bonds between the carbon atoms in the chain.
A saturated fatty acid is "saturated"
with hydrogen atoms. Its carbon chain is linked entirely by single bonds, which
makes it a straight, rigid molecule. Think of it like a stiff, unyielding rod.
This structural rigidity is why saturated fats, like butter or coconut oil, are
solid at room temperature.
An unsaturated fatty acid, on the other hand, has
one or more double bonds in its carbon chain. These double bonds create kinks
or bends in the molecule. A monounsaturated fatty acid has one double bond,
creating a single bend. A polyunsaturated fatty acid has two or more double
bonds, creating multiple kinks. These kinks prevent the fat molecules from
packing tightly together, which is why unsaturated fats, like olive oil or fish
oil, are liquid at room temperature. This simple structural difference has profound
implications for how these fats behave in our bodies and in our cooking.
The Essential Roles of Fat in the Human Body
To truly appreciate fat, we must move beyond its
role as a fuel source and recognize it as a multi-talented performer, essential
for a staggering array of physiological functions.
First and foremost, fat is the most energy-dense
macronutrient. While carbohydrates and proteins provide four calories per gram,
fat provides a whopping nine. This high energy density makes it the body's
preferred long-term energy storage system. When we consume more calories than
we need, the body efficiently converts this excess energy into triglycerides
and stores it in adipose tissue (fat cells). This stored fat is a critical
survival mechanism, a fuel reserve to be drawn upon during times of famine, intense
physical activity, or illness. Without this energy bank, humans would need to
eat constantly to survive, and we would be far less resilient as a species.
Beyond energy, fat is a fundamental structural
component of every cell in your body. The membrane that encases each cell, the
phospholipid bilayer, is a masterpiece of biological engineering. It is made
primarily of fatty acids. The fluidity and integrity of this membrane are
crucial for cell function, determining what can enter and exit the cell. The
types of fat we eat directly influence the composition of these membranes. A
diet rich in unsaturated fats leads to more fluid and flexible cell membranes,
which is associated with better cellular health and communication.
Fat is also the raw material for hormone
production. Cholesterol, a type of lipid (a fat-like substance), is the
precursor for all steroid hormones. This includes the sex hormones estrogen,
progesterone, and testosterone, as well as hormones that regulate stress, like
cortisol. Without adequate dietary fat and cholesterol, the body's ability to
produce these vital signaling molecules would be severely compromised,
affecting everything from reproductive health to our ability to handle stress.
Furthermore, fat is indispensable for the
absorption of essential vitamins. The fat-soluble vitamins—A, D, E, and
K—require fat to be absorbed from the digestive tract and transported into the
bloodstream. Vitamin A is crucial for vision and immune function. Vitamin D is
essential for bone health and calcium regulation. Vitamin E is a powerful
antioxidant, and Vitamin K is necessary for blood clotting. A diet that is
extremely low in fat can lead to deficiencies in these vital nutrients, with
serious long-term health consequences.
Finally, fat provides insulation and protection. A
layer of subcutaneous fat, the fat stored just beneath the skin, acts as a
thermal insulator, helping to maintain core body temperature. It also serves as
a protective cushion, padding our vital organs against physical shock and
injury. The brain, our most vital organ, is approximately sixty percent fat,
and a significant portion of that is a type of omega-3 fatty acid called DHA,
which is critical for cognitive function and brain development. This underscores
that fat is not just something we carry on our bodies; it is, quite literally,
a part of who we are.
Having established that fat is essential, the next
logical question is: which fats should we be eating? The world of dietary fat
is not a simple binary of good and evil. It is a nuanced spectrum, with
different types of fat having vastly different effects on our health.
Understanding these differences is the key to creating a diet that supports,
rather than sabotages, our well-being.
Saturated Fats: Re-evaluating the Demonized
Nutrient
For decades, saturated fat has been public enemy
number one. The conventional wisdom, born from mid-20th-century research, has
been that saturated fat raises levels of LDL (low-density lipoprotein)
cholesterol, the "bad" cholesterol that contributes to the buildup of
plaque in arteries (atherosclerosis), thereby increasing the risk of heart
disease. This belief led to official dietary guidelines encouraging the
reduction of saturated fat from sources like red meat, butter, and tropical
oils like coconut and palm oil.
However, in recent years, this simplistic view has
undergone a major scientific re-evaluation. Researchers have begun to recognize
that not all saturated fats are created equal. The saturated fat in a grass-fed
steak or a piece of dark chocolate may have a different biological effect than
the saturated fat in a processed fast-food meal. The food matrix—the other
nutrients that accompany the fat—is critically important. For instance, dairy
products like cheese and yogurt, despite being high in saturated fat, have not
been consistently linked to an increased risk of heart disease in observational
studies. Some researchers suggest this may be due to other beneficial compounds
in these foods, such as calcium and certain fatty acids that might offset the
negative effects of the saturated fat.
Furthermore, the focus on LDL cholesterol alone is
seen as overly simplistic. We now know there are different types of LDL
particles. Small, dense LDL particles are considered more dangerous and more
likely to contribute to plaque buildup than larger, more buoyant LDL particles.
Some studies suggest that while certain saturated fats may raise overall LDL,
they primarily raise the larger, less harmful particles.
This does not mean we should start eating
unlimited amounts of butter and bacon. The consensus is shifting towards a more
moderate and food-based approach. Prioritizing whole, unprocessed sources of
saturated fat, like full-fat dairy in moderation or high-quality meat, is
likely a better strategy than consuming them in the form of processed foods
like pastries, sausages, and fried items, where saturated fat is combined with
refined carbohydrates, sugar, and inflammatory compounds. The case of coconut
oil is particularly interesting. It is rich in a type of saturated fat called
lauric acid, which some studies suggest may raise HDL (the "good"
cholesterol) along with LDL. While the research is still ongoing and debated,
it highlights that the story of saturated fat is far more complex than we once
believed.
Unsaturated Fats: The Cornerstones of a Healthy
Diet
If there is one area where nutritional science is
in near-universal agreement, it is the health benefits of unsaturated fats.
These fats, which are liquid at room temperature, are the celebrated heroes of
the heart-healthy Mediterranean diet and are consistently linked to a reduced
risk of chronic diseases.
Monounsaturated fats (MUFAs) are found in
abundance in olive oil, avocados, almonds, and other nuts and seeds. Replacing
saturated fats and refined carbohydrates in the diet with MUFAs has been shown
to lower LDL cholesterol, reduce inflammation, and improve blood vessel
function. Olive oil, particularly extra virgin olive oil, is a superstar in
this category. It is not only a rich source of MUFAs but also packed with
powerful antioxidants and anti-inflammatory compounds called polyphenols. The
traditional Mediterranean diet, rich in olive oil, is one of the most studied
and consistently praised dietary patterns for its association with longevity
and a low incidence of heart disease.
Polyunsaturated fats (PUFAs) are equally
essential, and they come in two main varieties that our bodies cannot produce
on their own: omega-6 and omega-3 fatty acids. These are truly essential fats
that we must obtain from our diet.
Omega-6 fatty acids, primarily linoleic acid, are
found in many vegetable oils, such as corn, soybean, and sunflower oil, as well
as in nuts and seeds. They play an important role in brain function and normal
growth and development. However, they are also pro-inflammatory. Inflammation
is a necessary part of the immune response, but chronic, low-grade inflammation
is a driver of many modern diseases. The problem is that the modern Western
diet is often overloaded with omega-6 fatty acids and severely lacking in
omega-3s, creating a dangerous imbalance.
Omega-3 fatty acids are the anti-inflammatory
counterpart. There are three main types: ALA (alpha-linolenic acid), found in
plant sources like flaxseeds, chia seeds, and walnuts; and EPA
(eicosapentaenoic acid) and DHA (docosahexaenoic acid), found almost
exclusively in fatty fish like salmon, mackerel, and sardines. While the body
can convert ALA into EPA and DHA, the conversion process is extremely
inefficient in most people. Therefore, it is crucial to obtain EPA and DHA
directly from marine sources. These long-chain omega-3s are incredibly potent.
They are integral components of cell membranes throughout the body, especially
in the brain and eyes. They are powerful anti-inflammatory agents and have been
shown to lower triglycerides, reduce blood pressure, and protect against heart
disease, dementia, and depression. The goal is not to eliminate omega-6s, but
to restore a healthier balance by increasing omega-3 intake and reducing the
consumption of processed foods made with refined omega-6-rich vegetable oils.
Trans Fats: The True Villain
If there is one type of fat that deserves its
villainous reputation, it is artificial trans fat. Trans fats are created
through an industrial process called hydrogenation, in which liquid vegetable
oils are bombarded with hydrogen atoms to make them solid at room temperature.
This gives the oils a longer shelf life and a desirable texture, making them
ideal for use in processed foods like margarine, shortening, commercial baked
goods, and fried foods.
The problem is that this process creates a type of
fat that is completely alien to our bodies. Artificial trans fats have been
shown to be catastrophic for cardiovascular health. They not only raise LDL
("bad") cholesterol but also actively lower HDL ("good")
cholesterol, a devastating double-whammy. They promote systemic inflammation,
increase insulin resistance, and contribute to the stiffening of arteries. The
evidence against them is so overwhelming that many countries around the world
have banned or severely restricted their use. When reading food labels, the key
is to look for the words "partially hydrogenated oil" in the
ingredient list. Even if the nutrition label claims "0g trans fat," a
product can legally contain up to 0.5 grams per serving if it uses partially
hydrogenated oil. Avoiding these fats is one of the single most important
dietary changes you can make for your long-term health. It is important to note
that small amounts of natural trans fats, called conjugated linoleic acid
(CLA), are found in meat and dairy from ruminant animals like cows and sheep,
and these do not appear to have the same negative health effects as their
artificial counterparts.
The conversation about fat inevitably turns to the
fat on our bodies. In a culture obsessed with thinness, body fat is often
viewed with disdain, as something to be starved and sweated away. But this view
ignores the fact that adipose tissue, or body fat, is a complex, dynamic, and
essential organ system in its own right. Understanding how it works is crucial
for developing a healthy relationship with our own bodies.
The Anatomy of Adipose Tissue
For a long time, adipose tissue was thought to be
a passive storage depot, a simple bin where the body deposited excess
triglycerides. We now know this could not be further from the truth. Adipose
tissue is a metabolically active and highly sophisticated organ.
It is primarily composed of fat cells, called
adipocytes. There are two main types of adipose tissue with very different
functions. White adipose tissue (WAT) is the most abundant type. It is what we
typically think of as body fat. Its primary role is to store energy in the form
of large triglyceride droplets and to release that energy when needed by the
body. WAT also acts as an insulator and provides cushioning.
Brown adipose tissue (BAT), on the other hand, is
a much more specialized and fascinating type of fat. Its primary function is
not to store energy, but to burn it. BAT is rich in mitochondria, the
powerhouses of our cells, which contain a high concentration of iron, giving
the tissue its brown color. When activated, primarily by cold exposure, BAT can
burn enormous amounts of calories to generate heat, a process called
non-shivering thermogenesis. While it was once thought to be relevant only in
infants and hibernating mammals, we now know that adults retain a small amount
of BAT, primarily in the neck and upper chest area. The potential to harness
the calorie-burning power of BAT is an exciting area of obesity research.
Fat as an Endocrine Organ
Perhaps the most revolutionary discovery about
adipose tissue in recent decades is its role as an endocrine organ. It is not a
passive storage unit but an active endocrine gland that secretes a variety of
hormones and signaling molecules that have profound effects on metabolism,
appetite, and inflammation throughout the body.
One of the most important of these hormones is
leptin. Leptin is often called the "satiety hormone" because it
signals to the brain, specifically the hypothalamus, that the body has enough
energy stored and that we can stop eating. In theory, the more fat you have,
the more leptin you produce, and the less hungry you should feel. However, in
cases of obesity, a condition called "leptin resistance" can develop,
where the brain no longer responds properly to the leptin signal, leading to
persistent hunger and overeating.
Adipose tissue also produces adiponectin, a
hormone that improves insulin sensitivity and has anti-inflammatory effects.
Higher levels of adiponectin are associated with a lower risk of type 2
diabetes and heart disease. Conversely, excess body fat, particularly visceral
fat, produces pro-inflammatory substances called cytokines. This chronic,
low-grade inflammation is a key driver of insulin resistance, metabolic
syndrome, and many other chronic diseases. This re-frames our understanding of
obesity: it is not just a state of carrying excess weight, but a state of
chronic hormonal and inflammatory dysfunction.
Visceral Fat vs. Subcutaneous Fat: Location
Matters
Not all body fat is created equal. Where you store
your fat on your body is just as important as how much you have. Subcutaneous
fat is the fat stored just beneath the skin. It is the fat you can pinch on
your arms, thighs, and abdomen. While excess subcutaneous fat is certainly a
health concern, it is not as metabolically dangerous as visceral fat.
Visceral fat is the fat stored deep within the
abdominal cavity, where it wraps around and infiltrates vital organs like the
liver, pancreas, and intestines. You cannot see or pinch visceral fat. It is
metabolically active and highly inflammatory. The hormones and cytokines it
releases go directly into the portal vein, which leads straight to the liver.
This flood of inflammatory signals is a primary driver of non-alcoholic fatty
liver disease, insulin resistance, and the cluster of conditions known as metabolic
syndrome (high blood pressure, high blood sugar, unhealthy cholesterol levels,
and abdominal fat). A simple way to get a rough idea of your visceral fat level
is to measure your waist circumference. A large waist size is a strong
indicator of excess visceral fat and a heightened risk for chronic disease. The
good news is that visceral fat is often the first to go when a person adopts a
healthier diet and exercise regimen, making it a responsive and manageable
target for improving health.
How did we arrive at a place where a nutrient
essential for life was so thoroughly demonized? The story is a cautionary tale
of good intentions, oversimplified science, political pressure, and commercial
interests, a perfect storm that shaped dietary policy and public perception for
half a century.
The Keys Hypothesis and the Seven Countries Study
The story begins in the 1950s with a researcher
named Ancel Keys. He was the first to propose a link between dietary fat,
specifically saturated fat, and heart disease. His "Diet-Heart
Hypothesis" suggested that high intake of saturated fat raised blood
cholesterol, which in turn caused atherosclerosis and led to heart attacks.
Keys embarked on an ambitious study called the Seven Countries Study, which
examined the diet and heart disease rates of men in, as the name suggests,
seven countries.
The study's findings, published in the 1970s,
seemed to show a strong correlation between saturated fat intake and heart
disease. The populations that ate more saturated fat had higher rates of heart
disease. This research was compelling and influential. However, Keys' work has
since been heavily criticized for its methodological flaws. Critics point out
that he had data available from twenty-two countries, but he selectively chose
only the seven that best supported his hypothesis. When data from all the countries
were included, the correlation was much weaker, and in some cases,
non-existent. Nevertheless, the momentum was building. The idea that fat causes
heart disease was simple, intuitive, and appealing.
The Low-Fat Craze and Its Unintended Consequences
In 1980, the United States government released its
first official Dietary Guidelines for Americans, which recommended that people
limit their intake of saturated fat and cholesterol. This was followed by a
massive public health campaign to get Americans to eat less fat. The food
industry, ever-ready to meet consumer demand, responded with a tidal wave of
new low-fat and fat-free products.
But there was a problem. When you remove the fat
from food, you remove much of its flavor and texture. To make these new
products palatable, food manufacturers replaced the fat with large amounts of
sugar, refined carbohydrates, and salt. We began to see low-fat cookies,
fat-free yogurts loaded with sugar, and a plethora of highly processed snack
foods marketed as "healthy" because they were low in fat. The public,
believing they were following the advice of experts, dutifully consumed these products,
often in larger quantities because they were perceived as guilt-free.
The result was a public health disaster. Rates of
obesity and type 2 diabetes, which had been relatively stable, began to
skyrocket. We now understand that this was likely a direct consequence of the
low-fat craze. The high intake of refined carbohydrates and sugar led to
chronic spikes in blood sugar and insulin, promoting fat storage, insulin
resistance, and inflammation. We had swapped a natural, satiating nutrient for
a combination of refined ingredients that was far more detrimental to our
metabolic health.
The Modern Re-evaluation
By the early 2000s, a growing number of
researchers, journalists, and health experts began to question the low-fat
dogma. Books like Gary Taubes' "Good Calories, Bad Calories" and Nina
Teicholz's "The Big Fat Surprise" meticulously deconstructed the
history of the diet-heart hypothesis and exposed the flawed science behind it.
Large-scale epidemiological studies and meta-analyses began to show that the
link between saturated fat intake and heart disease was weak or non-existent,
and that the real dietary culprits were likely refined carbohydrates and sugar.
This has led to a significant shift in nutritional
thinking. The focus has moved from the total amount of fat in the diet to the type
of fat. The Mediterranean diet, rich in olive oil, nuts, and fish, has emerged
as a gold-standard dietary pattern. Low-carbohydrate, high-fat diets, like the
ketogenic diet, have gained popularity and have been shown in numerous studies
to be effective for weight loss and improving markers of metabolic health,
often outperforming low-fat diets. We are slowly, but surely, undoing decades
of misinformation and rediscovering the essential role that fat plays in a
healthy diet.
Understanding the science and history of fat is
empowering, but it is only useful if it can be translated into practical,
everyday choices. How can we navigate the modern food environment to harness
the benefits of fat while avoiding the pitfalls?
How to Read a Nutrition Label
A nutrition label can be your best friend when it
comes to making healthy fat choices. First, look at the total fat content, but
don't stop there. Look at the breakdown below it. Pay attention to the amounts
of saturated and trans fat. Ideally, the trans fat should be zero. Most
importantly, scan the ingredient list. If you see the words "partially
hydrogenated oil," put the product back on the shelf, regardless of what
the nutrition facts panel says. Look for foods that are rich in unsaturated
fats. While labels don't always break down monounsaturated and polyunsaturated
fats, you can infer their presence from the ingredient list. Look for
ingredients like olive oil, avocado oil, nuts, seeds, and fish.
Building a Fat-Friendly, Healthy Diet
The goal is not to add fat to your diet
indiscriminately, but to replace less healthy fats and refined carbohydrates
with high-quality, healthy fats.
Embrace olive oil as your primary cooking and
salad oil. Use extra virgin olive oil for dressings and low-heat applications,
as its delicate compounds can be damaged by high heat. For high-heat cooking
like searing or frying, choose more stable oils like avocado oil or even
sustainably sourced palm oil.
Incorporate a variety of nuts and seeds into your
diet. Almonds, walnuts, chia seeds, and flaxseeds are excellent sources of
healthy fats, fiber, and protein. A small handful of nuts makes a perfect
snack.
Eat fatty fish at least twice a week. Salmon,
mackerel, herring, and sardines are the best sources of the crucial EPA and DHA
omega-3s. If you don't eat fish, consider a high-quality fish oil or
algae-based omega-3 supplement.
Don't fear whole eggs. The dietary cholesterol in
eggs has a minimal effect on blood cholesterol in most people. The yolk is
where most of the nutrients, including healthy fats and choline, are located.
Choose full-fat, fermented dairy products like
yogurt and kefir over their low-fat, sugar-laden counterparts. The fat can help
with satiety and the fermentation process adds beneficial probiotics.
Finally, remember the context. A slice of avocado
on a piece of whole-grain toast is a world away from a serving of french fries.
Both contain fat, but the first is a whole, nutrient-dense food, while the
second is a processed food often fried in unhealthy oils and high in
inflammatory compounds. Focus on whole, unprocessed foods, and the quality of
the fat in your diet will naturally fall into place.
Debunking Common Myths
Myth: Fat makes you fat. Reality: Excess calories
from any source make you fat. In fact, diets rich in healthy fats can be more
satiating and effective for weight management than low-fat, high-carbohydrate
diets. Fat slows down digestion, helping you feel fuller for longer.
Myth: All saturated fat is bad for you. Reality:
The link between saturated fat and heart disease is weak and nuanced. The
source matters. Saturated fat from unprocessed whole foods like dairy and
grass-fed meat is likely very different from saturated fat in a processed
pastry. The focus should be on reducing processed foods, not on demonizing a
single nutrient.
Myth: A low-fat diet is the healthiest diet. Reality: Decades of evidence suggest otherwise. The low-fat craze coincided with the rise of obesity and diabetes. Diets that include moderate to high amounts of healthy fats, like the Mediterranean diet, are consistently shown to be superior for long-term health.
How much fat should I eat a day?
General
dietary guidelines often suggest that fat should make up 20-35% of your total
daily calorie intake. However, this is a broad guideline. The quality of the
fat is far more important than the quantity. For someone eating a 2000-calorie
diet, this would be between 44 and 78 grams of fat per day. It's best to focus
on incorporating sources of healthy fats like olive oil, nuts, seeds, and fish,
rather than obsessively counting grams.
Is coconut oil healthy?
The science
on coconut oil is still debated. It is very high in saturated fat, specifically
lauric acid. Some proponents claim it has unique health benefits, while major
health organizations remain cautious due to its known effect on raising LDL
cholesterol. It is probably best used in moderation as a replacement for other
saturated fats or refined oils, rather than as a primary source of fat in the
diet. Extra virgin olive oil remains the most evidence-backed choice for
overall health.
What's the best oil for cooking?
The best
oil depends on the cooking method due to its smoke point, the temperature at
which it begins to burn and degrade. For high-heat cooking like searing or
frying, use oils with a high smoke point, such as avocado oil, ghee, or light
olive oil. For dressings, drizzling, and low-heat sautéing, extra virgin olive
oil is an excellent choice due to its rich flavor and abundance of healthy
polyphenols.
Can I lose weight by eating more fat?
Yes, it is
possible. Diets that are higher in fat and lower in refined carbohydrates, such
as the ketogenic diet, have been shown to be very effective for weight loss.
The high fat content promotes satiety, reducing overall calorie intake.
Furthermore, by reducing carbohydrates, you lower insulin levels, which
encourages the body to burn stored fat for fuel. However, it is still about
overall calorie balance; you cannot eat unlimited calories from fat and expect
to lose weight.
Are eggs bad for my cholesterol?
For the
vast majority of people, no. While eggs are high in dietary cholesterol, for
most people, dietary cholesterol has a minimal impact on blood cholesterol
levels. The body tightly regulates its own cholesterol production, and when you
eat more, your body simply produces less. Eggs are an incredibly nutrient-dense
food, containing high-quality protein, vitamins, and healthy fats in the yolk.
Current guidelines from most health organizations no longer place a strict
limit on dietary cholesterol intake.
What about supplements like fish oil?
For people
who do not eat fatty fish regularly, a fish oil or algae-based omega-3
supplement can be a very effective way to ensure adequate intake of the crucial
EPA and DHA fatty acids. When choosing a supplement, look for one that is
third-party tested for purity and potency to ensure it is free of heavy metals
like mercury and contains the amount of EPA and DHA stated on the label. Always
consult with a healthcare professional before starting any new supplement regimen.
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not intended as a substitute for professional medical advice, diagnosis, or
treatment. Always seek the advice of your physician or other qualified health
provider with any questions you may have regarding a medical condition. Never
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