Monday, September 30, 2013

Fat Quality Does Make a Difference


For years there has been debate around which fats are the best to consume with most evidence pointing to consuming Omega- 3’s and limiting all other fats. Recently some reports have suggested that coconut oil is okay or that saturated fats aren’t so bad after-all, so what Are the Facts? Current scientific evidence seems to indicate that saturated fats need to be limited – so consume less animal fat (fish is an exception here) – and plant fats – canola, olive, soybean, sunflower oils and seeds, nuts and nut butter – are better.

Two weeks ago I participated in a panel discussion sponsored by the International Experts Movement on Health Significance of Fat Quality (IEM) and researchers provided the latest science on How fat quality impacts risk for disease. The presentations identified the following points -

* Reduce saturated fats and use unsaturated fats likes nuts, nut butters, seeds, oils and margarines made from oil instead

* Control carbohydrates by choosing fruits, vegetables and whole grains – Not fat free foods

* Use oily fish more often – salmon, tuna, mackerel, herring

* AVOID trans fats, palm oil and coconut oil

For more scientific information and tips for use visit –

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