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Writer's pictureMaria C Angel

DO NOT BE AFRAID OF THE FAT

Surely at some point in your life you have consumed some low fat or low fat product because you have simply been told that it is healthier and that this way you will avoid gaining weight and clogging your arteries. Well, I was one of those people who avoided eating animal fat and protein until I learned that not all fats cause you harm, and that there are some that your body needs to be more efficient. It is amazing to see how the simple fact of generalizing can turn this macronutrient into something detrimental to your health. Everything in life is a matter of balance.



Today I want to share with you some interesting facts for you to consider including good fats in your diet and benefit from them.


What is fat used for?


Fat serves as insulation and energy storage as well as for nutrient absorption, cellular communication, immune function, absorption of fat-soluble vitamins such as A, E, D and K, is part of cells of the nervous system, is necessary for the production of hormones, helps regulate body temperature by serving as an insulator, and helps support and protect many organs. Fats help to make our diet more flexible and sustainable over time.


What are the different types of fat?


Among the different fats that we find present in foods, it is essential to distinguish their type or quality, since not all of them have a beneficial effect on the organism.


There are three main groups of fats: saturated fats, unsaturated fats and trans fats. The first two had a very bad reputation for a long time because it was believed that they were hazardous to cardiovascular health, but today studies show the opposite, that far from harming you, they can protect you against diseases. As for trans fats, it has been shown that their regular consumption causes damage to the body, inflammation and health in general.


There are two types of fats, animal and vegetable, both of which naturally contain a mixture of saturated and unsaturated fats.


The animal fat of good origin, that is to say, the one that comes from animals that have had ideally organic and pasture or grass fed diet is considered a good fat.




Did you know that pork fat can be on a par with olive oil?

A vegetable oil will be qualified as virgin or refined depending on the extraction method used by its manufacturer. If the extraction has been carried out by pressure, it qualifies as a virgin oil. But if the extraction is carried out by means of solvents, it is when we find ourselves with refined oils.


Within the group of vegetable fats are seeds, nuts, avocado, coconut, palm and olives. Your body will benefit when virgin or cold pressed unrefined oil is included in your diet. These are popularly recognized as good fats:

As for vegetable fats that are extracted using an industrial process in which heat, chemical solvents and bleaching agents are applied, the result is an oil with fewer nutrients and that oxidizes very easily and with an increase in trans fats. These are popularly known as bad fats:

  • Sunflower oil

  • Soybean oil

  • Canola oil

  • Peanut oil

  • Margarine


What about nuts and seeds?


As for nuts and seeds, in reality these types of foods actually do us more harm than good. That's right, I couldn't believe it either! What happens is that nuts and seeds promote inflammation in your body and prevent the proper assimilation of nutrients (minerals, vitamins, proteins, etc.). I'm not saying that you should give up nuts and seeds for life, what I want you to know is that they are not so beneficial or nutritious, but in small quantities and with the intention of savoring them you can consume them.


Did you know that peanuts are NOT a nut or seed but a legume?

As we have seen, the problem with fat is a matter of seeing where it comes from and being clear that the purer and less processed it is, the better it will be for your health. We have seen that animal fat has great benefits as well as virgin or cold extracted vegetable fat. Although industrialized oils can be more economical and useful for frying and cooking, the key is not to overuse them, being preferable to replace them whenever possible with "good fats" oil options.


Disclaimer:

1. "The information provided is for educational and informational purposes only, and is made available as self-help tools for your own use; it is not intended as a substitute for professional medical advice, diagnosis or treatment. Always consult with a health care professional".

2. "As an Amazon affilite I may earn a commission from purchases of shared links.

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