Consuming Fats: Healthy vs. Non-Healthy

Fats are the body’s preferred fuel over proteins and carbohydrates for our metabolism.  After being ingested, fats don’t require the human body to alter them much more before being broken down into an energy source, making them the first fuel to be used for energy by your body.

Good Fats:  monosaturated and polysaturated fats.  These are helpful with improving cholesterol levels and lowering the risk of heart disease.  Some examples are avocados, nuts/seeds, fatty fish (salmon, tuna sardines) and flaxseed.  Other good fats include olive oil, peanut oil or canola oil.

Bad Fats: trans fats have become abundant in processed foods.  They raise LDL (“bad”) cholesterol and lower the HDL (“good”) cholesterol, and they increase your risk of heart disease and diabetes.  These include stick margarine, packaged foods, fried foods and anything with “partially hydrogenated oil” listed with the ingredients. The American Heart Association (AHA) recommends limiting trans fat to less than 2 grams per day.

One of the ways you can monitor your fats is by reading nutrition labels on the products you purchase.  Look for foods that are low in saturated and trans fats.


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