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- Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol
- Know Your Fats : The Complete Primer for Understanding the Nutrition of Fats, Oils and Cholesterol
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Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol
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Coconut, palm and palm kernel oils are exceptions to the rule; these liquid vegetable oils are highly saturated fats. Eating foods with a lot of saturated fat raises your risk for heart disease; this causes the amount of bad LDLs in your blood to increase while good HDLs decrease.
Know Your Fats : The Complete Primer for Understanding the Nutrition of Fats, Oils and Cholesterol
Cut the saturated fat, and your blood-cholesterol levels and your risk for heart disease drop. Your risk for cancer also decreases. A diet with more polyunsaturated fats, rather than saturated fats, lowers total blood-cholesterol levels, but unfortunately also drops HDL levels, so you lose both good and bad cholesterol. Olive oil is another story. By using olive oil, you can decrease your total-cholesterol levels while maintaining your HDL levels, thus decreasing your risk for heart disease.
Fish oil also lowers heart-disease risk. Consequently, olive and fish are the oils of choice. Hydrogenated fats are liquid vegetable oils made creamy when manufacturers convert some of the unsaturated fats into saturated ones through a process called "hydrogenation. The resulting shape is an abnormal "trans" shape. Trans fatty acids constitute up to 60 percent of the fat in processed foods containing hydrogenated fats. TFAs raise blood-cholesterol levels and increase heart-disease risk just like saturated fats.
Elizabeth Somer, R. Headline News brief. Subscribe to one of our news e-mail lists. Enter your address:. She wrote this book in an effort to share the truth. That is one of the reasons I'm sharing her book with you today.
If you have any interest in learning more about the debate around healthy fats, her knowledge and perspective will interest you. She wrote about coconut oil far before it's time -- in fact, she was in the "pro-coconut-oil-camp" while coconut oil was still demonized for saturated fat in the 80s. And she recognized the dangers of partially-hydrogenated oils and trans fats far before anyone else was talking about them.
In the book, she reviews the chemical make-up of the different fat molecules saturated, monounsaturated, polyunsaturated as well as compares lots of different kinds of oils.
creatoranswers.com/modules/kennebec/sexo-oral-chica.php At the end of the day, this book clearly supports natural oil alternatives for partially hydrogenated soybean and canola oil. A great read overall, and I'd highly recommend it to anyone who is interested in the science of fats and oils. At the end of the book, I found myself wishing that she was still alive today to weigh in. Since it was written in , I find that the food market has changed a lot. Natural foods and oils have taken off, non-gmo foods have come into prevalence and a lot of what she supported has now come to light.