The Battle: Good Fat vs Bad Fat

March 3rd, 2008 • Related • Filed Under
feature photo

Fats are often described as being saturated, monounsaturated or polyunsaturated. Each has different properties. In general, the monounsaturates (such as olive oil) are good for you, but again, processing and high heat can void that statement.

You definitely need some saturated fats, but probably not more than 10 percent of your diet and, again, not highly heated if you can help it.

Polyunsaturates (especially in the form of refined vegetable oils) can do a lot of mischief as a rule, yet the all-important omega-3s are technically a subgroup of the polys, so it can be confusing.

Here’s a quick guide to fats:

“Good” Fats
Organic, free-range meats
Fresh butter (in moderation)
Nuts
Seeds
Avocados
Fish oils
Olive oil
Flaxseed oil; flax meal

“Bad” Fats
Fried foods
Partially hydrogenated fats
Refined vegetable oils
Saturated fats, in excess
Most polyunsaturated fats

Post a Response