"So what actually constituted a 'high-fat' diet back in the 1800s until the 1940s? Basically butter, eggs, nuts and animal fats such as lard and beef tallow. margarines, which were introduced in the 1860s, were butter substitutes made with animal fats such as lard and tallow or the saturated vegetable oils from coconut oil and palm oils. These high-fat diets, considered then to be healthy, were rich in saturated fats, today seen by many as the worst possible fat one can consume. However, drastically reducing saturated fats from the modern diet has not solved any health problems, and statistics show that obesity rates are at an all-time high. The low-fat advice is losing credibility.
Fats and oils are technically known as 'lipids.' If a lipid is liquid at room temperature, it is called an 'oil.' If it is solid, it is called a 'fat.' Fats can be found in many food sources in nature: animal meats (such as tallow and lard), marine animals (fish oil), vegetables and fruits (such as olives, avocados, coconuts, etc.), nuts and seeds/legumes (soybeans, sesame seeds, peanuts, cashews, grape seeds, etc.), and whole grains (wheat, rice, etc. - must contain the bran and all components to benefit from all the oils present). A diet rich in natural foods will be a naturally high-fat diet! It is virtually impossible to eliminate fats from our diet. And we wouldn't want to! Fats are an essential part of life. Without them, we could not survive.
Four vitamins---A, D, E, and K---are soluble in fat; fat carries fat-soluble vitamins. When fat is removed from a food, many of the fat-soluble compounds are also removed.
Fat also adds satiety to our meal --- a feeling of having had enough to eat. Fat-free and low-fat foods are one of the reasons some people over-eat carbohydrates, which really packs on the pounds. They just don't feel like they've had enough to eat, even when the volume has been more than enough." (VIRGIN COCONUT OIL FOR WEIGHT LOSS)