There’s good fat and there’s bad fat. Trouble is, most folks don’t know the difference. Nor is the mainstream propaganda media helpful.
Take a recent article from The New York Times, for example. Titled “Good Fats, Bad Fats,” the article discusses recent findings published by the American Heart Association in a presidential advisory paper. The doctors and researchers at the AHA concluded that randomized controlled trials prove that when people reduce their intake of dietary saturated fat and replace it with polyunsaturated vegetable oil they reduced their chance of developing cardiovascular disease by 30 percent.
Good news, right? Not for The Times, which laments that people who abandon their saturated fats in an effort to begin a low-fat diet — as The Times has told them time and again is the key to good health — are replacing the fat in their diets with “refined carbohydrates and sugars, the so-called SnackWell phenomenon that prompted fat-wary eaters to overindulge in high-calorie, low-nutrient foods.”
The Times went on to write:
Some studies may have failed to show a benefit from reducing saturated fats because participants substituted margarine and other partially hydrogenated vegetable oils containing trans fats that were later shown to be even more damaging to blood vessels than animal fats. This was a problem in the Sydney Heart Study, conducted from 1968 to 1973; the experimental group was given margarine high in trans fats, resulting in more cardiovascular events than among those who continued to eat lots of saturated fats like butter.
Well, that’s a problem. But it shows what I’ve written for years, that people need fat. Their bodies know they need it. If we want to lose pounds and be healthy, we need to eat good fats. In fact, to have a good lipid profile (you don’t want low cholesterol — you want a healthy cholesterol balance), we have to consume good fats. We also need to avoid refined carbohydrates, sugars and all low-nutrient, processed foods. But if people drop the bad fats and substitute with more bad fat nonfoods, they’ve accomplished nothing, health wise.
The Times then takes direct aim at coconut oil:
Still, people do miss their unhealthy fats and, in the latest rage, many have latched onto coconut oil in the mistaken belief that its main highly saturated fat, lauric acid, and other nutrients can enhance health rather than undermine it.
But what those people believe is true. Coconut oil does have the good fats. Coconut oil is rightly considered a superfood that not only helps with weight loss, but has fatty acids which help with better brain function and raise your HDL (good) cholesterol (creating better cholesterol balance). Its lauric acid kills harmful pathogens like bacteria, viruses and fungi. But avoiding prescriptions and antibiotics isn’t on the agenda of The Times.
So what are the bad fats? Trans fat is a fat transformed to make it more solid and stable at room temperatures. But this transformation, which involves the movement of a single hydrogen atom from one side of the molecule to the other, changes natural food into a harmful substance.
The bad fats are the deadly trans fats: the vegetable cooking oils like soy bean oil (soy lecithin), soy oil, cottonseed oil or any oil that is not certified organic. Watch for the words “hydrogenated” or “partially hydrogenated.” These oils have a long shelf life, but they shorten yours.
Trans fatty acids are also found in processed foods like crackers, breads, cakes, French fries and anything made from white flour. They are found in animal meat, dairy products and, especially, processed meats like bologna, sausage, hot dogs and bacon.
Good fats come from virgin olive oil (cold pressed), coconut oil, annatto oil or raw, unprocessed cow butter. Even the medical boogeyman lard is extremely healthy. The dietary fat phobia is nonsense.
Good fats also come from nuts, olives, avocados and fatty fish like salmon.
To sum up, avoid all foods with trans fatty acids like fast foods, cookies, crackers, pastries and any and all junk foods. This is not “wagging the finger at you” stuff like the so-called nutritionists do. I’m not calling you a couch potato. It’s just a fact that these foods have fake fats, designed by scientists called flavorists, to trick your brain into thinking it’s getting necessary fat when it’s not. This is why you get hungry again a short time after eating junk food. Your brain doesn’t get the “I’m satiated” signal via fake fat. Only the real thing will do.
Avoid like the plague hydrogenated, partially hydrogenated shortening, margarine and vegetable oils. Be doubly sure to replace them with good fats like fish, fish oil, cod liver oil, olive oil, coconut oil and real, unprocessed butter. These good fats will rebalance your omega 6 fatty acids by increasing your omega 3 fatty acids.
Good health will follow.