Is increasing fat healthier if you are still eating carbs?
If you are on a ‘traditionally healthy’ (low/medium fat, lots of vegetables, high unprocessed carb) diet is there any health benefits to increasing the quantity of (good) fats in the diet in place of (mostly unprocessed) carbs (rice, pumpkin, potatoes), even if carbs are still largely present in the diet, and often present in the same meal.
For example, if you previously ate a Bircher muesli with oats, coconut milk and berries, would this meal be healthier by reducing the oats by half and adding a few tablespoons of coconut oil and some macadamia nuts (for example).
I ask this as almost all the talk is about the benefits of using fat for fuel through ketosis and/or becoming fat adapted. However, if you are still consuming carbs I would assume you wouldn’t be entering ketosis and therefore it is the carbs that are being consumed for energy first.
A bit of help around the science of what is happening when you consume good fats AND carbs would be great.
I ask this as I have almost zero chance of convincing my family to completely remove carbs and replace with fats, however I could probably convince them to eat ‘less’ carbs, and ‘more’ fats, but I am wondering if this is even a healthy thing to recommend if you don’t go all the way to a ketogenic state.
I’d love your thought on the science and your own experiences!