Good Fat?     
Basic Needs 2    
Saturated Fat 2    
Finding Good Fat 2    
The Good News 2    

Reading List     

Trans-fats have been linked to prostate and ovarian cancer.
Fat Facts







  Telling "Good" from "Bad" Fat

The simple rule for rating fats is: fats that are liquid at room temperature are more unsaturated than fats that are solid at room temperature. The lower the temperature that a fat becomes solid, the less saturated it is. Cod liver oil is liquid even when refrigerated, so must contain a substantial percentage of unsaturated fats. Consider, however, beef tallow (lard) and shortening which are solid at room temperature and thus saturated fats.

Shortening, manufactured by hydrogenating plant fats, may have started out as healthy oil but hydrogenation removes the double bonds creating saturated fat. This is done to improve shelf life not improve health. Many junk food items contain shortening labeled as hydrogenated or partially-hydrogenated oil.

Partially-hydrogenated oil is not only mostly saturated, but often contains "trans-fatty acids." Trans-fatty acids are fats with straightened double bonds. Health risks attributed to trans-fatty acids increasingly fill medical and health journals. Many believe that trans-fatty acids are far more risky to health than saturated fats1.

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   1 Perricone, Nicholas, M.D, The Perricone Prescription (New York: HarperCollins, 2002), p. 53-55.

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