Despite what you may have heard, fat is essential for the health of our brain, heart, and nervous system—but the TYPE of fat is important to take into consideration.
Trans fats are something you want to avoid because the consumption of them has been tied to inflammation, insulin resistance, and heart disease. This type of fat is a byproduct of hydrogenation, which turns oils into solids to prevent them from going rancid. You’ll find trans fats in processed foods that are designed to sit on a shelf for a long period of time.
Saturated fats should be limited. These are fats that turn solid at room temperature but turn to liquid in heat (think bacon fat, ghee, and coconut oil).
Mono- and polyunsaturated fats are good fats that are liquid at room temperature. Nuts, seeds, and avocado are common sources of monounsaturated fats, while sunflower and olive oil are common sources of polyunsaturated fats. Omega-3 fatty acids are another form of polyunsaturated fats.
As a bio-individual, it’s your responsibility to learn what your specific needs are when it comes to fat consumption. Talk to your healthcare provider about genetic predispositions, current cholesterol levels, blood pressure and other factors that may determine the way that your body metabolizes fat.
If you have any questions about fat, I’m all ears!
