Monday, January 9, 2012

Do Not Fear “Healthy” Fats

One craze that has persisted over the past 20 years has been the focus on “low fat”. Doctors, nutritionists, fitness magazines and especially the food industry advocate it. Everyone wants to stick a label of “low fat” on his or her product. Moreover, consumers are convinced that “low fat” will make them healthier, lose fat, reduce cholesterol and prevent heart disease. People consume “low fat” products to feel guilt free. However if you look at the label most “low fat” products are full of sugar, salt and calories. After all, SOMETHING needs to make these foods tolerable.

Alternatively, there are GOOD fats. These healthy fats are essential to the body. They help lower cholesterol and reduce risk of heart disease, improve moods, aid joint mobility and protect against memory loss and dementia. They also boost hormones in your body that increase fat burning and promote muscle growth.

Good / healthy fats include nuts (almonds, walnuts, cashews, peanuts and pecans), olive oil, peanut oil, salmon, avocados, olives, flaxseed, pumpkin seed, sesame oil and seeds, and fish (salmon, tuna, mackerel, herring, trout, sardines).

However, note: Good fats can become damaged by heat or light. Oils such as flaxseed oil must be refrigerated and kept in a non-clear container. Cooking with these oils also damages the fats. Suggestions for different oils: For baking, try coconut, canola or sunflower oil. For pan-frying due to high heat, consider avocado, peanut or sesame oil. At lower heat for sautéing use avocado, coconut, olive, sesame or sunflower oils. For dipping, dressings and marinades mix it up with flax, olive, peanut, toasted sesame or walnut oil.
Choose “healthy fats” and then enjoy them.

Stay tuned………….

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