Search HealthCastle.com
 
 

Good Fats and

Bad Fats

Written by       
Published in Dec 2004;Updated in Nov 2005      

(HealthCastle.com) The fact is: we all need fats. Fats helps nutrient absorption, nerve transmission, maintaining cell membrane integrity etc. However, when consumed in excess amount, fats contribute to weight gain, heart disease and certain types of cancer. Fats are not created equal. Some fats promote our health positively while others increase our risks of heart disease. The key is to replace bad fats with good fats in our diet.

    The Good Fats

Monounsaturated Fats

Monounsaturated fats (MUFAs) lower total cholesterol and LDL cholesterol (the bad cholesterol) while increasing HDL cholesterol (the good cholesterol). Nuts including peanuts, walnuts, almonds and pistachios, avocado, canola and olive oil are high in MUFAs. MUFAs have also been found to help in weight loss, particularly body fat. Click here for more weight loss nutrition tips.



Polyunsaturated Fats

Polyunsaturated fats also lower total cholesterol and LDL cholesterol. Seafood like salmon and fish oil, as well as corn, soy, safflower and sunflower oils are high in polyunsaturated fats. Omega 3 fatty acids belong to this group.

    The Bad Fats

Saturated Fats

Saturated fats raise total blood cholesterol as well as LDL cholesterol (the bad cholesterol). Saturated fats are mainly found in animal products such as meat, dairy, eggs and seafood. Some plant foods are also high in saturated fats such as coconut oil, palm oil and palm kernel oil.



Trans Fats

Trans fats are invented as scientists began to "hydrogenate" liquid oils so that they can withstand better in food production process and provide a better shelf life. As a result of hydrogenation, trans fatty acids are formed. Trans fatty acids are found in many commercially packaged foods, commercially fried food such as French Fries from some fast food chains, other packaged snacks such as microwaved popcorn as well as in vegetable shortening and hard stick margarine.

What can we do?

  • avoid using cooking oils that are high in saturated fats and/or trans fats such as coconut oil, palm oil or vegetable shortening. Instead, use oils that are low in saturated fats and high in monounsaturated and polyunsaturated fats such as canola oil, olive oil and flax seed oil.
  • minimize using commercially packaged foods which are high in trans fats. Always read labels to look for trans-fat free alternatives.
  • as saturated fats are found in animals products, use lower-fat version dairy such as 1% or skim milk instead of whole milk. Trim visible fats and skins from meat products.

Page copy protected against web site content infringement by Copyscape





Related Articles





The Best Cooking Oil?
Butter or Margarine?
Coconut Oil
Heart Smart Diet
Trans Fat 101



Stay Connected with HealthCastle.com
Facebook YouTube
Twitter Podcast
Instagram Newsletter
Pinterest Google

Health Poll




Categories
Member Area
Book
Corporate
Eating Smart
Cooking Smart
Compare Packaged Foods
Super Foods & Supplements
Health & Nutrition
Life Stages & Sports
Multimedia & Tools
Login
Signup
My Account
Members
Free Nutrition Newsletter
GoUnDiet Book
About GoUnDiet
Free Tools
About Us
Advertise with Us
Legal
Privacy Policy
Contact Us
Press Room
In the News
Advertise with Us
Information on this site is provided for informational purposes and is not meant to substitute for the advice provided by your own physician or dietitian. Information and statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.
HONcode accreditation seal.
Copyright © 1997-2016 HealthCastle Nutrition Inc. All rights reserved.