Monday, June 21, 2010

Good Fat Bad Fat

Ah ha ha ha ha... So I get to do what we're not supposed to do, and demonize our food. Fat has been confusing me the past few weeks, so I read more (and made this chart myself). I wish fat were as simple as "saturated, polyunsaturated, monounsaturated, trans," but its not that simple. There are so many names and components to fat!

Essential for health: Omega-3 fatty acids, conjugated linoleic acid, DHA

Good, but eat in moderation: Omega-6 fatty acids (don't eat vegetable oil, just get this from whole foods), saturated fat, olive oil, coconut oil

Trans fat (hydrogenated oils), rancid oils (ie. vegetable oil, toxic to our bodies), olestra, animal fat (stores all the chemicals ingested by the animals)

Omega 3-fatty acids the ratio of Omega 3 to Omega 6 fatty acids is very important. Today we are eating at a ratio of about 1:46, whereas a hundred years ago it was about 1:2 (much better). (read more) Omega 3s are essential for brain function.
DHA A component of Omega 3-fatty acids. Very important for brain function. A deficiency can cause the brain to rebuild itself incorrectly within two weeks. Watch the beginning of this seminar which discusses DHA, and read about Omega 3-fatty acids.
Omega 6-fatty acids found naturally in vegetables and other foods
coconut oil noneatherosclerotic: doesn't clog arteries. Antimicrobial agent and boosts the immune system. Kevin Trudreau states that eating a spoonful each morning made his pants looser and looser on him until they didn't fit anymore.
olive oil monounsaturated fats like olive oil appear to inhibit the oxidation of LDL cholesterol (Barbee, 23)
vegetable oils (read more)
full fat dairy products Good. Read Conjugated Linoleic Acid
Conjugated Linoleic Acid (read more)
Saturated fat Saturated fats are most stable. Fats exposed to oxygen, light, or temperature, normally have the molecules break down. Once it breaks down, the more toxic and rancid it will be.
Polyunsaturated fat
Monounsaturated fat
Trans fat (partially hydrogenated oil, hydrogenated oil) (read more) found in margarine, cake mixes, cookies, crackers, chips, peanut butters, pastries. Good for storage, shipping, processing. Made in a lab by adding hydrogen back into fat, which makes them more stable. Studies show cardiovascular diseased, because molecule is kind of kinked which clogs arteries. Not legal in Canada and many other parts of the world.
Animal fat
Olestra Great little food chemistry invention for providing shelf-item foods, which inhibits fat absorption, but also inhibits vitamin absorption as well.
High Oleic oil
Rancid oils Packaged vegetable oils. I will have to do further research on how or if we damage oils in our own kitchen, possibly, even olive and coconut oils if at too high a heat.

Cholesterol is not a fat, but read more comments about it here. Dietary cholesterol is not actually something to be avoided, nor high cholesterol in general which is good for cell repair and a functioning reproductive system. Oxidized cholesterol is to be avoided and will cause heart disease. Oxidized cholesterol is in dry milk and powdered eggs among other things.

Additionally, Barbee states in his book that the fats that were found layered in arterial walls was 30% saturated, but 70% polyunsaturated- the (quote) "good for your heart" fats. Remember, too, that homogenized milk is made of molecules that scars the arterial walls.

So, surprise! Is that totally against all conventional wisdom?
High Fat vs. Low fat diets testimonial

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