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Good Fats? Bad Fats?

I am always confused when it comes to good fats vs.bad fats. I was not really sure what the difference was and what each meant. Especially with the holidays coming up, I thought that I would share some facts that I uncovered about fats!

Food consists of three major macronutrients-carbohydrates, protein and fat. Fat contains more energy than protein or carbohydrates. Fat is essential for forming cell membranes and for hormone production. Inadequate fat intake can lead to vitamin deficiency since fat acts as a carrier for fat-soluble vitamins, such as vitamin A,D,E and K. Good fats are essential to maintaining good health. Ingesting the wrong kinds of fat may promote a poor immune system, poor healing quality and a malfunctioning hormone system.

Good fats are fats that the body can use to maintain structure and produce energy. Good fats are those that are naturally occurring in food. Good fats are those that have not been hydrogenated and can be in the form of saturated, monounsaturated, or polyunsaturated. Some of the foods that contain these good fats are organic free range red meat, avocado, most nuts, olive oil, cold water fish, and flaxseed nuts and oils.

Bad fats are found in almost all packaged foods, cookies, cakes, crackers, meat and dairy products. When our cells contain an overabundance of these fats, they become leaky and distorted. The only benefit of these fats are for the manufacturer. They are inexpensive to produce and have a long shelf life. Organic butter however is one of the healthiest whole foods, whereas margarine should be avoided at all costs.

Some sample meal and snack ideas are : eggs cooked in butter, smoothies made with coconut milk, yogurt topped with seeds and nuts, salads with homemade dressing,sweet potato fries, guacamole dip, hummus dip and vegetable rice stir fry.*

* Referenced from “the guide to Healthy Living
David Brownstein M.D. & Sherry Shenefelt, C.N.

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