25 Jan 2011
Having touched briefly on the good fats here on site, I will now go into more detail. When I talk about the good fats, I am referring to polyunsaturated fats and monounsaturated fatty acids. Omega 3 and Omega-6 fatty acids are known as polyunsaturated fats.
Polyunsaturated fats decrease the risk of developing heart disease and boost immunity and cell function. Foods such as herring, salmon, mackerel, trout, sunflower seeds and walnuts all contain polyunsaturated fats. All fats, even the good fats contain calories, so moderation is the key. The good fats contribute to a healthier choice of lifestyle and can benefit ones health in the longer term.
Monounsaturated fats help to reduce bad cholesterol whilst helping to increase the good cholesterol. They provide essential fatty acids, which like polyunsaturated fats also help maintain bodily functions by the absorption of nutrients; maintain healthy cells and brain function.
The key to any healthy diet is to replace trans fats and hydrogenated fats with the good fats. Monounsaturated fats when used in cooking remains stable which does not turn to either saturated or hydrogenated fats, ‘the bad fats.’
Foods such as walnuts, almonds, olive oil, peanuts, pumpkin seeds and nuts all contain monounsaturated fats. Monounsaturated fats are also a good source of Vitamin E, an antioxidant, which is also good for the skin.
Extra Virgin olive oil contains phenols and phytochemicals, which helps boost the immune system. Fats in general can be high in calories and should be consumed as part of an active healthy lifestyle.