Loading ...
Sorry, an error occurred while loading the content.

Fats In Your Food – The Good Fats And The Bad Fats

Expand Messages
  • John Vanse
    ***************************************************************** Message delivered directly to members of the group: zinepublishers@yahoogroups.com
    Message 1 of 1 , Feb 29, 2008
    • 0 Attachment
      *****************************************************************

      Message delivered directly to members of the group:
      zinepublishers@yahoogroups.com

      *****************************************************************

      Please consider this free-reprint article written by:
      John Vanse

      ==================
      IMPORTANT - Publication/Reprint Terms

      - You have permission to publish this article electronically in
      free-only publications such as a website or an ezine as long as
      the bylines are included.

      - You are not allowed to use this article for commercial
      purposes. The article should only be reprinted in a publicly
      accessible website and not in a members-only commercial site.

      - You are not allowed to post/reprint this article in any
      sites/publications that contains or supports hate, violence,
      porn and warez or any indecent and illegal sites/publications.

      - You are not allowed to use this article in UCE (Unsolicited
      Commercial Email) or SPAM. This article MUST be distributed in
      an opt-in email list only.

      - If you distribute this article in an ezine or newsletter, we
      ask that you send a copy of the newsletter or ezine that
      contains the article to http://www.isnare.com/eta.php?aid=229540

      - If you post this article in a website/forum/blog, ALL links
      MUST be set to hyperlinks and we ask that you send a copy of the
      URL where the article is posted to
      http://www.isnare.com/eta.php?aid=229540

      - We request that you ask permission from the author if you
      want to publish this article in print.

      The role of iSnare.com is only to distribute this article as
      part of its Article Distribution feature (
      http://www.isnare.com/distribution.php ). iSnare.com does NOT
      own this article, please respect the author's copyright and this
      publication/reprint terms. If you do not agree to any of these
      terms, please do not reprint or publish this article.
      ==================

      Article Title: Fats In Your Food – The Good Fats And The Bad
      Fats
      Author: John Vanse
      Word Count: 746
      Article URL:
      http://www.isnare.com/?aid=229540&ca=Wellness%2C+Fitness+and+Diet
      Format: 64cpl
      Contact The Author: http://www.isnare.com/eta.php?aid=229540

      Easy Publish Tool: http://www.isnare.com/html.php?aid=229540

      ================== ARTICLE START ==================
      We read and hear so much about the problems of fats in our
      foods these days. Its seems that some fats are bad fats and
      some are healthy fats - but what are they?

      Saturated fats:

      Saturated fats are high on the `bad fats' list in our foods.
      They are found mostly in foods we get from animals, and from
      some plants.

      Those from animals include pork, beef, veal, lamb, and poultry
      – and also foods derived from them – beef fat, lard, poultry
      fat, butter, cream, cheese and other dairy products made from
      whole milk.

      The highest levels of saturated fats from plant sources in our
      foods are found in coconut oil, palm oil and palm kernel oil and
      in cocoa butter [which is used in making chocolate].

      Why are saturated fats `bad fats'?

      Saturated fat is the main dietary cause of high blood
      cholesterol. It is recommended by heart health authorities that
      you should limit your saturated fat intake to 7–10 percent
      (preferably less) of your total calorie intake each day.

      If you have coronary heart disease or if your LDL cholesterol
      level is higher than 100 mg/dL you should consult your doctor
      about the Therapeutic Lifestyle Change (TLC) Diet. In the TLC
      diet it is recommended that no more than 25% - 35% of your daily
      calorie intake should be from fat, and that the amount of
      saturated fat in your daily diet should be less than 7% of your
      daily calorie intake.

      Trans fatty acids – also known as `trans fat':

      During food processing some fats undergo a chemical process
      called hydrogenation. This chemically changes the fats which
      limits your body's ability to regulate cholesterol when you have
      eaten these trans fats.

      This chemical change occurs mostly commonly in the manufacture
      of margarine and shortening. Trans fats are widely found then in
      foods such as vegetable shortening and some margarines and in
      the many food products which use these in their manufacture -
      foods such as crackers, candies, baked goods, cookies, snack
      foods, fried foods, salad dressings, and many processed foods.

      Trans fats are considered to be the most harmful to your health
      because there is a direct, proven relationship between diets
      high in trans fat content and LDL ("bad") cholesterol levels
      and, therefore, and increased risk of coronary heart disease – a
      leading cause of death in the US.

      If you use hydrogenated fats, and it is difficult to eliminate
      them completely from your diet, ensure they contain no more than
      two grams of saturated fat per tablespoon. The saturated fat
      content of most margarines and spreads is printed on the package
      or on the Nutrition Facts label and you should always read these
      details carefully.

      Unsaturated fats:

      There are two unsaturated fats - polyunsaturated and
      monounsaturated. These are found primarily in oils derived from
      plants.

      Polyunsaturated fats are found in safflower, sesame and
      sunflower seeds, corn and soybeans, many nuts and seeds, and the
      oils made from these seeds and nuts.

      Monounsaturated fats are found in canola, olive and peanut
      oils, and in avocados.

      Both polyunsaturated and monounsaturated fats may help lower
      your blood cholesterol level when you use them in place of
      saturated fats in your diet. That is, in place of using fats
      with a high saturated fat content, such as butter, lard or
      hydrogenated shortenings.

      However, you should realize that a moderate intake of all types
      of fat is best. Just because polyunsaturated or monounsaturated
      oils — and margarines and spreads made from them — are better
      for you, you should still only include limited amounts of them
      in your diet.

      You can see from this discussion that there are "good" fats and
      "bad" ones. To put it simply, saturated fats and trans fat have
      bad effects on cholesterol levels. Polyunsaturated fats and
      monounsaturated fats, when eaten in moderation, have beneficial
      effects on your health.

      This is general information only. If you have any queries or
      concerns about the fats you are currently including in your
      diet, and the effects they may be having on your health, you
      should consult your doctor to have your cholesterol levels
      checked. If you want more detailed information about what
      specific foods should or should not be included in your diet,
      ask your doctor to recommend you to a nutrition expert.


      About The Author: John Vanse has a network of health related
      websites. These sites, and more information about cholesterol,
      can be accessed through the key site in this network at:
      http://www.thebetterhealthguide.com

      Please use the HTML version of this article at:
      http://www.isnare.com/html.php?aid=229540
      ================== ARTICLE END ==================

      For more free-reprint articles by John Vanse please visit:
      http://www.isnare.com/?s=author&a=John+Vanse
    Your message has been successfully submitted and would be delivered to recipients shortly.