Good Fats And Bad
Dietary advice
Eating well what you need to know about good and bad fats
Although many experts tell us that we have too much fat in our diet,
The truth is that many people are actually deficient in essential fatty acids,
especially omega 3 fatty acids.
By increasing your intake of these types of vitamins fat, you can reduce your chances
getting heart disease, reduce inflammation in the joints, strengthen your immune system
against cancer, promote healthy brain function.
The point is that the types of fats you eat a big difference in the risk of developing
or die of heart disease. Despite what you may have been led to believe that it is not
reduce fat intake to reduce your risk. It is important
However, to change a number of fat you eat.
A recent study published in The New England Journal of Medicine, researchers
concluded that replacing unhealthy fats like margarine and shortening with health
sources of fat such as olive oil, avocados, nuts and fish are cold water
effective in preventing coronary heart disease than reducing total fat intake.
In this simple way to remember what fats are good and which are bad, and the best
how to get the essential fats you need.
Saturated fats are those that are solid at room temperature. It is found in meat,
dairy products, palm oil and palm kernel oil, cocoa butter and coconut oil. Many
Epidemiological studies have found that increased consumption of saturated fat
associated with an increased incidence of heart disease and cancer. Although some researchers
including Dr. Robert Atkins, who argued that saturated fats are unjustly maligned
for their role in the development of heart disease, most nutritionists advise that saturated
fat can be maintained at 10 percent or less of your total daily calories. Monounsaturated oils are those that are liquid at room temperature, but becomes cloudy
or solid in the refrigerator. They include olive oil and canola oil and are present in
lawyers. Studies have shown that cultures that get most of their calories from fat
Unsaturated fats are less frequent for all types of cardiovascular disease and
many cancers. Health and nutrition experts now recommends that most
fat intake in the diet should be from monounsaturated oils.
Polyunsaturated oils remain liquid even when chilled. They are important because
supply of essential fatty acids. The most commonly used vegetable oils, such as
corn, peanuts and soybeans, are rich in Omega 6. Sources of Omega-3
fats include deep-water fish in cold sea like salmon, herring, cod, mackerel and sardines,
as well as flax seed is also known as linseed.