Good Fats – Bad Fats
What are the differences between good fats bad fats?
My mother was told by her doctor that her cholesterol was a little on the high side. So we were discussing ways to cut cholesterol in her diet and the conversation wandered on to the different kinds of fat. So I went on a bit of a mission to find the good fats and the bad fats.
Mom still hasn’t changed her diet. She’s 81. I don’t think she should have to if she doesn’t want to.
Good Fats
Monounsaturated Fats come from plants, and are liquid at room temperature. Studies say that if you replace saturated fats, with monounsaturated fats, that it lowers cholesterol, but doesn’t lower the good cholesterol. Examples of monounsaturated fats include olive oil, canola oil, flaxseed oil, oatmeal and whole wheat.
Polyunsaturated Fats are another fat that is considered healthy, and also comes from plants. They are liquid when at room temperature as well. Lowers the bad cholesterol right along with the good. Found in fatty fish like mackerel, salmon, along with omega 3 fatty acids. Protects against illness.
Omega 3 Fatty Acids are essential to a child’s growth. Omega 3 Fatty Acids are found in fatty fish and walnuts. These fats may help reduce heart disease and cancer risk.
Omega 6 – another kind of polyunsaturated, has some of the benefits as Omega 3, and include olive oil, flax seed oil, hemp, sunflower and pumpkin seeds.
Bad Fats
Trans Fats are made by man in a hydrogenation process . These were formed to lengthen the shelf life food. If you are looking for groceries that are low in trans fats, check the label and the list of ingredients – if it says 0 trans fat that may not be true. Zero or no trans fat simply indicates the product has less than 4 grams.
Oddly enough, my other half thinks that if a product has no trans fats, it has NO fat. At all.
Saturated fats are in coconut, palm kernel, and cottonseed oils, butter, meat, lard and some dairy products. Solid at room temperature, saturated fats have a longer shelf life. Saturated fats are linked to cancer, heart disease and cholesterol.
You don’t need to consider fats as the enemy in your diet as long as you stick to the good fats and use in moderation. Good fat helps us to absorb nutrients and can be good for you.
