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Then, when we’re enjoying an avocado or a nice steak or a cheese platter, we wouldn’t think of these foods as being fattening, we’d think of them as being “energizing.”
    Fat is actually our body’s preferred long-term energy source. Not only that, because it doesn’t trigger the insulin whiplash that sugars and grains do, you don’t have spikes and crashes, which means you don’t stay hungry all the time. In fact, it’s not unusual for people eating a high fat lifestyle to completely lose their sugar cravings and miss a meal.
    In fact, you want to demonize something. How about this? Teflon! Before Teflon was invented, we cooked foods in regular pans with butter, oil and lard. You heard me, lard! And you know what that did? Besides keeping the food from sticking to your pan, it added flavor and something even more crucial—more fat, AKA more energy.
    Plus, it made you feel sated.
    Let’s say you had some egg whites for breakfast, cooked in a non-stick Teflon coated pan that required absolutely no fat. You remember what it tasted like? Crap. Did it fill you up? No. You were still hungry afterwards, which made you want to eat more food. By 9 a.m. you were thinking about the vending machine at work and by 10 you were digesting a Snickers to tide you over till lunch.
    Thanks, Teflon.
    So let’s talk protein. How does protein fit into this whole scheme if fat is what we use for long-term energy? Protein is what we use to rebuild our bodies after normal daily wear and tear breaks us down. Every cell in the human body is built on protein. Your hair, your organs, your muscles, even your baby blues. We need it to live, and the best way to get it is naturally in the form of meat, poultry, fish, eggs and dairy products.
    So if fat is used for long-term energy and carbohydrates from fruits and vegetables are used for short-term energy and protein is used to rebuild our cells, what is sugar and grain used for?
    Getting us fat.
    If you don’t eat them, the only thing you have to lose is weight. If you simply stay away from sugar and grains, the weight will come flying off. Hey, Vinnie, you might be asking, if I can’t eat sugar and grains, what’s left?
    Everything else.
    You know how you’ve been avoiding steak and cheese to try and stay thin? Not any more. Ever pass by someone’s house in the morning, smell bacon cooking and get pissed off because you’ve had Cheerios for a million days in a row? Guess what’s back on your diet? Bacon.
    What about those egg whites you were cooking in the Teflon pan? Are you crazy? Not only have you been giving up the yolk, the most nutritional part of the egg, you’ve been giving up the best tasting part. What a tragedy!
    Fish, pork, steak, Italian sausage—all sausage for that matter—eat to your heart’s content. And, from the plant world, what about all the delicious stuff you stayed away from because they were high-fat foods with lots of calories? Olives, avocados, coconuts. Enjoy!
    You like heavy cream in your coffee? Dump it in!
    And guess how much you can have of this stuff? As much as you want. When you start eating properly, when you rid yourself of those insulin swings, you’ll lose the feeling of being a bottomless pit that can never be sated. You’ll regulate the amount you eat naturally and you’ll find yourself feeling full much quicker.
    Don’t believe me? Ask yourself this question. How many fat carnivores are there out in the wild? Answer: none.
    You know what animals are fat?
    Cows, pigs, domesticated creatures that are fed diets of grain. Hell, cows need four stomachs just to be able to digest the stuff. And while we’re on the subject of domesticated creatures, look at dogs. Of all the different kinds of wild canines in the world—wolves, coyotes—it’s only domesticated dogs that end up with a weight problem. Why? Because their kibble is full of corn, wheat, rice and other fillers.
    So with all this talk of the 3 B’s—bacon, beef and