The Secrets Behind Good & Bad Fats

Your Body Needs a small percentage of your Diet to be of Fats. However these need to be what is known as Good Fats.

These are essential for Healthy Brain function. What are these Good Fats and How do They Help?

Bad fats are the ones that contribute to Weight Gain, Heart Disease, Circulatory Dysfunction and certain types of Cancer. These being the fats that must be eliminated from your diet if you want to have a life of Optimal Health and Vitality.

Fats are NOT Created Equal

Good Fats are found in plants, nuts, seeds and fish. These provide nutritional supportive for maintaining Optimal Health.

Whereas animal fat, trans fat (“hydrogenate” liquid oils) these being mostly your Bad Fats increase your risks of Heart Disease, Blocked Arteries therefore Circulatory problems and some Cancers.

The Key is to Replace Bad Fats with Good Fats in your Diet

Good Fats help 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 your health positively while others increase our risks of heart disease. The key is to replace bad fats with good fats in your diet

The Good Fats

Good Fats aid healthy nutrient absorption, nerve transmission, maintaining cell membrane integrity whilst supporting healthy heart and circulation.

•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.
•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.

Here is support for weight loss by changing the foods you eat without weighing, measuring or counting calories.

The Bad Fats

Bad fats are the fats that block our arteries, are the hidden culprits behind heart attacks; varicose veins, blood clots. They block and prevent the blood being pumped and flowing effectively throughout our bodies therefore also preventing nutrition to be transported effectively to our organs and tissue
•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 some seafood. Some plant foods oils that should be avoided are 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, therefore Trans fatty acids are formed. Trans fatty acids are found in many commercially packaged foods, pastries, 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.

Trans fats are found in deep fried, take away food from fast food chains, also as mentioned in most of your frozen and pre-packaged meals, being aware that these also found in your supposedly healthier versions of frozen and pre-packaged meals.

Steps to Put Into Place to Avoid Bad Fats

Avoid using cooking oils that are high in saturated fats and/or trans fats such as palm oil or vegetable shortening.
Replace Bad Fats with oils that are Low in Saturated fats and High in Monounsaturated and Polyunsaturated fats: These include- sunflower, rice oil, olive oil, coconut oil and flax seed oil.
Minimize to totally eliminating Commercially Processed and Packaged foods, Purchasing meals from Fast Food Chains. If you are purchasing any pre-packaged foods always read labels to look for trans-fat and saturated fat levels and look for o% of these fats.
Trim the visible fat off of animal products, moving toward eating the lean version of these meats