Entrepreneur Evan Sims is part of a growing group of people with a controversial new definition of healthful eating. At the heart of it is an impassioned belief that excess sugar and refined carbs are threats to our diet, not delivering enough nutrition for their caloric load. The controversial part: He says we should replace them with fat instead.
Sims is the founder of Peak Yogurt, a line of organic and Greek “triple-cream” yogurts scheduled to hit shelves by February 2016 in Northern California, and with any luck, nationally. His plan is to make creamier, more satisfying yogurts with zero added sugar, only organic dairy, and up to 18 percent milkfat content—that’s three times the amount of a typical whole milk yogurt. His Indiegogo campaign which is asking for $25,000 to help cushion his first run in California retailers such as Bi-Rite markets, went live just yesterday.
Sims, a longtime rock climber, says he came to the idea of a higher-fat diet by way of needing fuel for long climbs, and not wanting to rely on “those sugary gel packs” and other high-sugar, high-carb products offered as energy foods in the sports market. He took a short foray into the Paleo diet, and the idea to try fat as a more substantial percentage of his caloric intake stuck. This, paired with over four years working as a fermentation engineer for a company which created microbial enzymes for products like laundry detergents, fuel ethanol, textile bleaching, and, yes, yogurt (though Sims did not work on that market directly), helped inspire him to look towards yogurt as a source. It also didn’t hurt that he happened to love the stuff, and saw a lack of unsweetened, high-fat versions in the market.
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