Sorry, just heard the dumbest comment from a girl on the train talking to her boyfriend about a diet she’s going to go on in which you eat a lot of fat.
Him – “you eat a lot of fat?”
Her – “yeah, apparently it’s really good for you because if you eat a lot of fat your body won’t start eating away at your own fat”.
Oh my good god. What a total twat.
Had to share.
Head In A Blender 
A good point well made…and you're right about eating fat.My amusement was the way she remarked that it was good that her body won't eat away her own fat. Surely that defeats the whole point?I think it was just a poor choice of words on her part, which made me smile and roll my eyes a bit ;-)Bless her…
Hi Dan,Sorry but it does make sense if u do an Atkins diet: Why Not Low Fat Atkins?Fat is the mechanism that makes controlled carbohydrate weight loss work. The Atkins Nutritional Approach teaches you how to use fat to your advantage. When you are doing Atkins, fat is your friend not only because it is satiating but because it slows down the release of glucose into the blood. By moderating blood sugar swings, fat reduces carbohydrate cravings. Dietary fat, in combination with controlled carbohydrate consumption, accelerates the burning of stored body fat. When your body uses fat, rather than glucose for fuel, the metabolic process is called lipolysis. Eating fat accelerates the burning of fat, dietary and stored.However, you do want to eat good fat, Natural, healthy fat is found in olives and olive oil, seeds, nuts, seed and nut oils and butters, avocado, and oily fish such as salmon, sardines and mackerel and butter. Saturated fat, found in meats, butter and coconut oil, poses no health risk in the Induction and Ongoing Weight Loss phases of the program. You will burn both dietary and body for energy. However, when you reach Pre-Maintenance and Maintenance and are no longer in a primarily fat-burning mode, it may be prudent to curtail the amount of saturated fat until more research is done.The kinds of fat you should avoid are chemically altered, processed hydrogenated oils, such as some types of margarine and shortening. Look for cold-pressed or expeller-pressed oils, and store them in a dark, cool place to keep them from going rancid or oxidizing. High heat changes the molecular structure of the cell and will transform even a good fat into a trans fat so be sure not to burn oil or allow it to smoke while cooking.