Week 7: Eat Fat to Lose Fat
- Q. Why does everything say low fat?
- A. Misleading information has become mainstream after years of inconclusive and flawed published research. When something is low fat, manufacturers will typically add sugars or artificial ingredients to improve flavor.
- Q. Why is fat good for us?
- Healthy fats aid in brain/skin/nail health and are not inflammatory
- Omega-3 Fats: increase good cholesterol, reduce inflammation, blood pressure and triglycerides
- Essential for brain health (memory and performance)
- Digestion and absorption of fat soluble vitamins (A, D, E, K)
- Keep us full and satisfied, reducing risk of overeating
Q. What cooking oils should I be using?
- A. Extra virgin olive oils (for dressings) or cold pressed coconut oil (for cooking) are best. Grass-fed butter can also be good for cooking.
Canola and vegetable oils should be avoided, as they are typically processed and can turn rancid easily. Vegetable oils are found most often in processed foods and baked goods. Read labels to identify which oils are in the products you are choosing.
Q. Is red meat bad for me?
- A. Not if it is from a quality source. Aim for grass-fed when possible. If going conventional or grain-fed, the leaner the better. When grass-fed, the meat will contain more omega 3s which reduce inflammation as opposed to omega 6s which promote inflammation.