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    User's Guide to Good Fats and Bad Fats: Learn the Difference Between Fats That Make You Well and Fats That Make You Sick
    User's Guide to Good Fats and Bad Fats: Learn the Difference Between Fats That Make You Well and Fats That Make You Sick
    User's Guide to Good Fats and Bad Fats: Learn the Difference Between Fats That Make You Well and Fats That Make You Sick
    Ebook80 pages1 hour

    User's Guide to Good Fats and Bad Fats: Learn the Difference Between Fats That Make You Well and Fats That Make You Sick

    By Marie Moneysmith and Jack Challem

    ()

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    About this ebook

    Nearly everyone seems confused about dietary fats. Not all fats are bad for your health. In fact, some fats are essential for optimum health. This User's Guide to Good Fats and Bad Fats helps you understand the difference. You'll learn how to avoid unhealthy fats hidden in many foods, while learning about the benefits of good fats.
    LanguageEnglish
    PublisherTurner Publishing Company
    Release dateMay 1, 2003
    ISBN9781591206545
    User's Guide to Good Fats and Bad Fats: Learn the Difference Between Fats That Make You Well and Fats That Make You Sick
    Author

    Marie Moneysmith

    MICHAEL D. SEIDMAN, MD, FACS, lives in West Bloomfield, Michigan. MARIE MONEYSMITH lives in Beverly Hills, California.

    Read more from Marie Moneysmith

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      Book preview

      User's Guide to Good Fats and Bad Fats - Marie Moneysmith

      I NTRODUCTION

      If you’re confused about fat, you’ve come to the right place. In recent years, experts have taken us from an all fat is bad position to the more realistic some fats are good stance of today. The problem is that the transition left a lot of confusion in its wake. How can olive oil be healthier than vegetable oil when they seem so much alike? Which is healthier—margarine or butter? What makes one fat good and another bad? How can anyone without an advanced degree in chemistry make sense of it all?

      The truth is, sorting out the good fats from the bad is easier than it might seem. And yes, it is worth the effort. Scientists are discovering that getting enough of the good fats—and cutting back on the not-so-good—is crucial to our health in a number of ways. Many experts suspect that some of today’s most common diseases could be controlled, or even avoided, with proper fat intake.

      Research has shown that good fats can affect a wide range of health conditions, including heart disease, certain types of cancer, high blood pressure, inflammation, type 2 diabetes, rheumatoid and osteoarthritis, kidney disease, digestive disorders (such as ulcerative colitis and Crohn’s disease), asthma, emotional disturbances, mental functions, and—last, but far from least—obesity and weight management.

      That’s right! As strange as it sounds, proper fat intake could help the millions of Americans, 60 percent of the population, who are considered overweight or obese. Why? Because good fats are now considered a key element in weight loss and management.

      Maintaining a healthy weight has nothing to do with vanity. Excess pounds set the stage for the serious health conditions mentioned above, and can compromise our health in many other ways. In fact, our ever expanding girth is now considered the second-most common preventable cause of death in this country, after smoking.

      Experts cite several reasons for the wave of obesity sweeping the country. One of the most ironic reasons is the explosion in fat-free and low-fat foods that have flooded supermarket shelves in recent years. These so-called healthy foods ballooned into a multibillion-dollar enterprise—at the same time that more and more Americans were growing heavier, and failing to get healthier! Clearly, something is wrong with this picture.

      Part of the problem was that consumers were lured into the false belief that anything with less fat was good for their health and would help with weight loss. In fact, just the opposite was true. To replace the flavor lost by the lack of fat (fat carries flavor), most of these foods are loaded with sugar, which is a simple carbohydrate and packs plenty of calories—but virtually no nutrition. Is it any surprise people could eat less fat and still put on pounds?

      Meanwhile, the other health benefits associated with low-fat diets failed to materialize, too. Heart disease, cancer, and stroke are still the leading causes of death in the United States, according to the Centers for Disease Control. In 1999 the numbers of deaths were just about the same for all three conditions as they were in 1981. Clearly, the low-fat plan did not lower the risk of developing the most common diseases.

      The second part of the problem involves the confusion about fat. First, we were told to eliminate fat from our diets, period. Then word started getting out that some fats were okay, but others weren’t. Meanwhile, the diet gurus were arguing over which eating plan was best (High protein? High carbs? No carbs?). No wonder weary consumers threw their hands up in the air and simply gave up.

      Obviously, the notion that fat is the enemy is an oversimplification. The truth is, we need fat. Or, more accurately, we need the right types of fat. With those, our brains and nervous systems function better, we absorb vitamins properly, our hair and skin look and feel more attractive, and our cardiovascular and immune systems work as they should.

      Of course, all fat is not created equal. Just as there are advantages to consuming good fats, there are disadvantages to getting too many bad fats. Unfortunately, the typical American diet provides us with far too much of the bad variety in snack, processed, fried, and fast foods. And, to add insult to injury, diligent consumers who read food labels may think what they’re eating is better than it really is. Why? Because nutrition labels don’t list the worst offenders in the fat family.

      In between the health-friendly fats and those that damage our health, there are other assorted fats with both upsides and downsides. Some provide relief for specific conditions; others have surprised researchers with their recently discovered health benefits. Yet with some experts telling us we are eating too much fat, and others insisting we aren’t getting enough of the right ones, no wonder confusion reigns. Sorting out the good fats from the bad is what this book is all about, and yes, it can be done. We need to rethink fat, get to know the players, and start using more good fats in our diet to improve our health, not diminish it.

      CHAPTER 1

      F ATS: T HE G OOD,

      THE BAD, AND

      THE HEALTHY

      In a perfect world, there would be no conflicting studies, contradictory experts, or confusion over something as simple as fat. Our world is not there yet, but that’s no excuse for letting the lack of straight answers prevent you from staying healthy.

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