The concept that ‘all fats are bad for us’ has been finally accepted as being completely ill founded. We can actually observe the misguided theory in motion, for as we kept reaching for low-fat and fat free snacks, foods and drinks in the last few decades, that’s exactly when our obesity and diabetes rates have sky rocketed.
“In many cases, low-fat and fat-free foods are far less healthy than their full-fat counterparts. Where fat is removed from foods it is often replaced with sugars and refined carbohydrates, which may have actually contributed the twin epidemics of obesity and diabetes we are experiencing today” explains nutritionist Colette Heimowitz.
Fat is vital to health, supplying essential fatty acids the body can’t make itself, as well as carrying vitamins A, D, E and K into and around the body. These vitamins assist eyesight and brain development in children and infants. Science realized fats also make you feel full, sending signals to our brains that we are satiated.
Instead of fearing fat, let’s learn the difference between the good and the bad as good fats helps with weight loss, hair and skin health, brain function, mood, pain relief and much more. While the bad fats do the opposite.
Good fats are from natural food sources, like raw nuts, seeds and vegetables, olive oil, avocado’s, flax seed oil, chia seeds, sardines, salmon, mackerel.
While bad fats, like trans fats, are in processed foods like margarine, sprayable cooking oils, canola oil, ‘vegetable oil’, fast food, biscuits, sweets, confectionary, and beware of ingredients listed as ‘shortening’ and ‘hydrogenated’ or ‘partially hydrogenated’ vegetable oil on food labels, as they are trans fats in disguise.
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