Dietary Fat – Friend or Foe?

There is a world of controversy regarding dietary fats.  For years we were told to eat a low fat diet, but numerous studies have shown that was faulty advice.  The consensus now is that you do NOT need to limit your intake of fat but you DO need to be careful about the quality of the fat you eat.

Fat is necessary for cooking, for making spreads, sauces, and dressings, and it definitely can make food taste better.  There is a lot of difference, however, between types of fats.  Some keep you healthy and some make it more likely you will end up in a doctor’s office.

The biggest type of fat to avoid is TRANS FAT.  This is a fat that has been altered by partial hydrogenation in order to produce a fat that is malleable and is a solid at room temperature, but will also melt easily.  It will raise your bad cholesterol (LDL) and lower your good cholesterol (HDL) and is not considered to be safe. In 2018 the World Health Organization took steps to begin to eliminate it from the global food supply.   However, it is still found in a lot of commercial baked goods, in stick margarine, in many fast foods that are deep fried, and in some street vendor foods.  If you are in a grocery store, look at the ingredient list and if you see the words “partially hydrogenated” put it back on the shelf.

So what fats SHOULD you keep in your kitchen?  For starters, you want a supply of  minimally processed plant oils.   These can include extra virgin olive oil and extra virgin avocado oil.  Avocado oil, especially, has a high smoke point and therefore is great for pan frying.  Other examples of healthy oils include soybean oil and canola oil, helpful in baking.

Though they are harder to find and may be more expensive, it is better to  purchase oils extracted by “cold pressing” rather than those extracted using solvents.  Though the solvents are removed, traces may remain and the health effects of the solvents are unknown.

So….research continues……….and more information will become known over time, but for now it is felt that minimally processed plant oils will tend to help DECREASE your risk of heart disease.  They will help lower LDL (bad cholesterol) and raise HDL (good cholesterol) …… good to keep in mind when planning menus for next week!

Remember these few TAKE HOME POINTS.

1.  don’t limit fats – it does not prevent disease or make you thin
2.  avoid trans fats (avoid “partially hydrogenated” in the list of ingredients)
3. aim for fats high in monounsaturated or polyunstaturated fatty acids
4. The jury is still out on dairy fats
5.  GOOD oils include extra virgin olive oil, extra virgin avocado oil, soybean oil, and canola oil
6. Good “fatty” foods include tree nuts and fatty fish