Question:
ARE ALL FATS CREATED EQUAL
I am confused about FAT intake how much is too fat and what are GOOD FATS I am so confused — tracy W. (posted on November 17, 2003)
November 17, 2003
This is my opinion. I'm well informed, but this is only my OPINION formed
over many years through research in my quest for optimal health...Wholesome
"Good" fats are pure butter, animal fat (from organic source
animals untreated with antibiotics, growth hormones and not genetically
modified in any way),and most plant based oils when pure and untainted as
well. Some plant based oils are considered superior to others because of
the whole poly-, mono-, un- saturated fat debate. I think the most
versatile and easily obtainable plant oils for cooking and taste are -
olive (for flavor), peanut (for flavor and frying because it withstands
high temp.),and canola (for baking if not using butter for some reason.)
Many oils are tainted by hydrogenation in order for longer shelf life of
convienience foods and texture. This is a big stumbling block to health.
These tainted fats easily accumulate in arteries and solidify. "Trans
Fats" is a cute, yet confusing label on hydrogenated/partially
hydrogenated oils. All a body needs to know is if the word
"hydrogenated" in any way appears in a food label, try to avoid
that food.
As to how much fat for post-ops? Don't know, but if you have your
gallbladder, some fat is necessary to stimulate it to do its thing in your
body. Fat is useful in so many ways, but I don't know how much is needed
for its various functions in post-op (RNY or DS) people since then we're
talking different anatomical structure. Hope this helps and doesn't
further confuse ya!
— Soosan
November 18, 2003
I agree with Susan - natural fats are much better for you than modified
ones (like margarine) - Canola is a blended oil that I also avoid -
research indicates that it isn't good for you either. I also have a
thyroid condition and am extremely sensitive to soybean oil. But I enjoy
butter, olive oil, peanut oil, saflower oil, sunflower oil, corn oil and
the fat in meats. Of course the more organically grown you can go the
better. Mainly because toxins are stored in fat you don't want to eat
animals who've been fed hormones and antibiotics. It has also been shown
that proper brain function requires a certain amount of cholesterol. But
this is no different for "normal" people. Isn't nutrition fun?
— Etta M.
November 18, 2003
Let's not forget fish oils. They are great fats. And remember this rule
of thumb: if it can remain solid at room temperature it may be one to stay
away from (which kind of puts a 'shadow' over the animal fats). As far as
how much the FDA says the RDA should be 30% of our daily calories; but then
they also say we should eat many more carbs than we know are good for us.
So who knows? I don't make an effort to get any specific fats into my diet
- I do, however, substitute olive oil in place of regular veg. oil whenever
I can and I never use margerine. Sometimes I will even do half butter with
half olive oil because it lets you have the butter flavor while cooking at
a higher temp. I don't worry about it most of the time because I know that
most of the foods I am eating are good foods that I need to remain healthy
(any junky stuff comes much later!)and if they just happen to have more fat
than the FDA would like - so be it!
— Pambylah
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