|
| Lopez Island | Orcas Island | Visitor's Guide |
            
        
|
|
IF YOU DON'T, WHO WILL? GET PROACTIVE WITH YOUR BODY |
|
Email this page to a friend Columnists appearing in San Juan Islander and Orcas Islander | |
Facts about fat
Are you confused by all the contradicting information you hear regarding fat and cholesterol? You're not alone...with all the media blitz about the virtue of low fat, no fat foods, Americans are still battling a constantly losing battle of the bulge. Would it surprise you to learn that your body's number one choice for fuel is actually fat? To better understand this often misunderstood subject let's first simplify the issue and break fats into three categories: Saturated, Polyunsaturated and Unsaturated. SATURATED fats are thick, heavy and found naturally in animal products, (such as fresh meat, poultry, fish) dairy products, and olive oil. Eating saturated fat in excess can contribute to a build up of fat on the artery walls. Naturally saturated fats in moderation can benefit the body. NATURALLY saturated fats, such as butter (especially raw butter usually found at health food stores if available in your area) and olive oil, can tolerate heat and still be usable by the body. They are naturally better choices for cooking. (do you denote a theme here?) POLYUNSATURATED fats are less thick than saturated. They are naturally found in corn, safflower, and soybean oils. UNSATURATED fats are the thinnest oils in their natural state and are the most Bio-available (usable) to the body. Flax Seed oil, Canola oil, Evening Primrose oil, Borage oil, and Black Currant oil, in their natural state, are high in EFAs, Essential Fatty Acids. EFAs are the friendly fats/oils NEEDED by the body. In the "Fat-Free" frenzy this country has experienced, the benefits of fat (especially Essential Fatty Acids) are often overlooked. For example:
Fats and oils in their NATURAL state are preferred by the body. Many manufacturers take natural oils and process them with hydrogen to prolong shelf life. Hydrogenation allows manufacturers to start with cheap, low-quality oils and turn them into products that compete with butter in spreadability. However, processing oils and fats changes their composition and the body does not use these changed substances in the same way it uses natural fats and oils. So when you hear a product advertised as "good for you" because it is "high in polyunsaturates," beware! Although the manufacturer may begin with naturally polyunsaturated oil, he drastically changes the oils natural composition by hydrogenation and heat. UNnatural polyunsaturates can actually be harmful to the body. Cold-pressed oils are a better choice. When we eat man-made saturated fats,(i.e., oils that have been refined, heated and processed with hydrogen to stabilize them and prolong shelf life, we are eating fats that are difficult to digest and can lead to cardiovascular disease. So try to avoid this type of oil. NOTE: One oil to strictly avoid is Cottonseed Oil in any form. Cottonseed oil has a toxic effect on the liver and gallbladder and interferes with the absorption of EFAs. For cooking, butter and olive oil are healthier choices. These fats are naturally stabilized to withstand heat and remain usable to the body. Butter is one food in nature that has gotten a "bad rap". When used in moderation and in conjunction with natural vegetable oils, unsalted butter is an excellent source of food energy. (The body actually prefers fat as its primary source of energy.) Butter does not have to be converted by the liver, and therefore can be directly utilized by the body. By comparison, margarine is a hydrogenated, highly processed, saturated vegetable oil. Remember, hydrogenation makes the fat/oil UNusable to the body. Do not be fooled into believing margarine or any refined, saturated oil spread is "health enhancing" simply because the label reads "high in polyunsaturates". Consider the chemical alteration of these fats/oils and how that alteration affects the body's ability to use the nutrients in fat/oil. It is very important for fats and oils to be left in their most natural, nutritious, and unaltered state. In the choice between butter and margarine (and other hydrogenated spreads) butter is better! More about the benefits of EFAs and a look at cholesterol in my next column. Until then, enjoy life and make healthier choices whenever you can', your body will thank you for it!
|
|
|
SAN JUAN ISLANDER © 2010 About Us | Advertising Info | Contact Us | Privacy Policy
|
|
