I was recently interviewed by Prevention magazine on new science regarding fat in our diet. Some of you remember the fat-free trend, where you’d eat a box of fat-free crackers and still be hungry (there are reasons for that). Then we went to fat substitutions and low-fat everything; real fat was out.
Turns out, we can eat all kinds of fats – naturally occurring is best – balance and moderation is still ‘in’.
- The type of fat we eat matters!
- Most of us need more long-chain omega-3s (EPA and DHA, specifically)
- Saturated fat is not all evil! Some is OK; make choices.
- Eating mono- and poly-unsaturated fats (nuts, seeds, avocado, fish) instead of refined carbohydrates is a better choice for cardiovascular health.
Click on this link for a handy reference chart that I created of some smart and tasty substitutions: Easy fat substitutions Vannice Prevention mag 2014
The article on healthy fats is here. I didn’t know the article title would be weight loss; the content refers to good health! Healthy fat update. Vannice Prevention 2014
“Choose your fat like you choose your friends; wisely!”©