25 Jan 2011
Having touched briefly on the good fats here on the 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, known as polyunsaturated fats.
Polyunsaturated fats (the good fats) decrease the risk of developing heart disease and boost immunity and cell function. Foods like 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. Good fats will always contribute to a healthier choice of lifestyle and will benefit our health in the longer term.
Monounsaturated fats help 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 that 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 that 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.