Good Fats, Bad Fats, Worst Fats

Figuring out the Fats
Conventional wisdom on dietary fats has changed. Once, all fats were deemed unhealthy, and responsible for all manner of diseases, from cardiovascular disease to diabetes. But years of research have changed our thinking. We now start with the premise that all fats are not created equal—that there are good fats, bad fats, possibly-not-so-bad fats, and very bad fats. Let's take a closer look:
The Good: Unsaturated Fats
As oxymoronic as it sounds, there are actually good fats—the unsaturated kind that help fight the very diseases that consuming excess fat was said to cause. These unsaturated fats are divided into monounsaturated fats and polyunsaturated fats, and both types are thought to have beneficial effects on cholesterol levels.

Monounsaturated fats help lower LDL (bad) cholesterol while also boosting HDL (good) cholesterol.

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Polyunsaturated fats are also thought to help lower total and bad cholesterol. But monounsaturated fats tend to be favored over polyunsaturated fats because some research suggests that polyunsaturated fats are less stable, and can reduce levels of good cholesterol as well as bad.

But let's not ignore polyunsaturated fats. These are often a good source of essential omega-3 fatty acids, found mostly in cold-water fish, nuts, oils and seeds, and also in dark leafy greens, flaxseed oils and some vegetable oils. Essential fatty acids cannot be manufactured by our bodies, so eating these foods is the only way to get them. Essential fatty acids are thought to lower blood pressure, combat LDL (bad) cholesterol, fight inflammation and protect the brain and nervous system.

* Heart-Healthy Walnuts
* The Benefits of Eating Fish

Most cooking oils are made up primarily of unsaturated fats. When it comes to choosing cooking oils, each type of cooking oil varies in its ratio of monounsaturated to polyunsaturated fats. Two oils stand out for their high levels of monounsaturated fats: canola oil and olive oil. Other than nonstick cooking spray, these two oils should be in your pantry.

* Do Cooking Oils Contain Saturated Fat?
* Heart-Healthy Canola Oil
* What is Enova Oil?
* Is Extra-Light Olive Oil a Low-Fat Cooking Oil?

At the end of the day, a good fat is still a fat in terms of calories. Any labels on cooking oil that describe the oil as "light," are referring to the taste or color, not the fat or calorie content. All oils are 100 percent fat and are worth around 120 calories per tablespoon.
The Bad: Saturated Fats
Then there are the bad fats—those artery-clogging saturated fats from meat and dairy products. These fats are solid at room temperature. Saturated fats not only clog our arteries, they also directly raise total and LDL (bad) cholesterol levels. Avoid them as much as possible.

* What are the Main Sources of Saturated Fat?
* Yes or No to Cheese?
* Butter vs. Margarine

But, we are told, some saturated fats may not bad at all: some argue that coconut oil and palm oil may actually be beneficial because their particular fatty-acid make-up means they are metabolized differently in the body. So it could be that plant-based saturated fats may be more beneficial, or at least more neutral, than we think, but there is no broad consensus on this yet. And while coconut oil and palm fruit oil have been rehabilitated in the eyes of some, there are fewer proponents of palm kernel oil.

The Worst: Trans Fats

Finally, there are what are now described as the really bad fats: trans fats, also known as hydrogenated fats. Trans fats are created during a hydrogenation process, where liquid vegetable oils are converted into solid fats. Trans fats are thought to be worse for us than saturated fats because they not only raise total and LDL (bad) cholesterol, they also lower HDL (good) cholesterol.

Trans fats lurk in all kinds of processed foods, from French fries to cookies. Thanks to new food-label laws, which came into effect in January 2006, trans fats—once described as hidden fats—are now listed on all packaged foods.

And in the year or two before these label laws came into effect, there was a lot of media attention focused on trans fats, and what food manufacturers were doing to reduce trans fats in their products. But has this increased our awareness of these bad fats made an impact on our eating habits?

In a survey by the NPD Group, a market research firm, 94 percent of us are aware of trans fats, and 73 percent of us are concerned about them. But although most consumers were aware that french fries and other fried foods contained trans fats, they were less aware of the trans-fat content in other processed goods such as cakes, doughnuts, and snack foods. Indeed, 65 percent of consumers believed restaurant food was more likely to contain trans fats than food eaten at home. And despite consumers expressing a desire to avoid trans fats while eating out, sales of foods containing trans fats, such as fried chicken, are still increasing.

Either we're as confused as ever, or we choose to disregard what we know. It's hard to pass up those delicious fast-food fries or refuse to buy our favorite packaged cookies or doughnuts. But with many restaurants switching to alternative cooking oils—voluntarily or otherwise, it looks like trans fats are finally on their way out.

What Kind of Fats Should we Eat?

The bottom line is that the body needs dietary fat. Fat is a source of energy, it allows the proper function of cells and the nervous system, and fat is required for the proper absorption of certain vitamins. Fat also helps us maintain healthy hair and skin, and insulates us from the cold. Nonetheless, we should limit our fat intake to no more than 30 percent of daily calories. Anything lower than 20 percent, however, is unhealthy. Most of that fat should be unsaturated. Use liquid oils over solid fats in cooking. Choose low-fat dairy products, and the leanest cuts of meat and poultry. We should eat fish (including fatty fish such as salmon) at least twice a week, and keep processed food and fast foods to an absolute minimum.

Finally, back to trans fats: even if a food label proudly touts 0g trans fats, it doesn't transform that food into a health food. It means that the hydrogenated fat has been replaced by another kind of fat, often a saturated tropical fat, which may or may not be more beneficial.

The Benefits of Eating Fish

On the one hand, fish is a low-fat, high-protein food that fits perfectly into a healthy diet—and should be enjoyed at least twice a week. Even fatty fish, such as salmon, contain heart-healthy omega-3 fatty acids, which, among other things, help boost artery-clearing HDL cholesterol and reduce inflammation. Yet we are also told that eating fish can expose us to dangerous contaminants such as mercury, and chemicals such as PCBs. So is fish good or bad for us?

A new report by the Institute of Medicine, which advises the government on health policy, tries to help sort through the confusion. It concludes that eating fish twice a week is indeed good for us—that the potential cardiovascular benefits outweigh the risks of exposure to contaminants, and that government agencies should do a better job of promoting this message.

But despite this endorsement, researchers at the institute are unclear how eating fish fights heart disease. It may be the omega-3 fatty acids, or simply eating lean fish in place of high-fat, high-cholesterol meats. Yet they are convinced that fish-based omega-3s offer neurological benefits to babies, and help mothers carry their babies to term.

As a result, the institute states that pregnant women can consume up to 12 ounces of fish a week (including up to six ounces of albacore tuna), and should avoid fish such as shark, tilefish, king mackerel and swordfish. Surprisingly, these general guidelines also apply to children under 12. For everyone else, including those at risk of heart disease, the institute advises that if we eat more than two servings of seafood a week, we should eat a variety of fish to reduce our risk of exposure to contaminants.

The Institute of Medicine's report doesn’t provide a list of good and bad fish. Its purpose was simply to assess the risks and benefits of eating fish so government agencies can present a clearer message to consumers. In the meantime, we’ll still debate whether it’s ok to eat farmed salmon, and, in our house, whether fish sticks count as a serving of fish!

Ten Ways to Start or Restart a Low Fat Diet

Whether it's the New Year, the start of spring or the thought of peeling off layers for the summer, you might be thinking about how to start or restart a healthy low fat diet. Or perhaps a medical condition requires you to follow a low fat diet.

Whatever your reasons or motivation, here are 10 things you can do to get started:

1. Be realistic. If weight loss is your goal, don't set yourself up for disappointment or, worse, health problems. Make this a positive experience and start with small, achievable goals. Sustainable weight loss means losing no more than two pounds a week. If you choose to go on a crash diet, your body will ultimately balk: your metabolism will slow down and it will become harder to shed pounds as your poor body goes into preservation mode.

2. Clear out your refrigerator and pantry. Leftover holiday pies and cookies should be tossed, and so should any full-fat cheeses and other full-fat dairy products.

Cast out any seasonal candies, be it Halloween, Valentine's or Easter candy. For a more general sweep of your kitchen, take a look at my article on the low fat kitchen. Remember, you can eat or prepare only the foods you have at hand. You can't polish off a pint of ice cream that isn't there.


3. Restock your refrigerator and pantry with healthy, wholesome ingredients. Again, the low fat kitchen article can give you plenty of ideas. Basically, substitute low-fat or fat-free products for their full fat counterparts. Buy whole grain pastas, breads and grains; and stock up with plenty of fresh fruit and vegetables. Try to eat at least nine servings (4 1/2 cups) of these a day. Here are some great low-fat foods worth seeking out.


4. Monitor portions and serving sizes. Portion sizes have grown ever larger. Examine food labels and nutrition facts, and understand what exactly constitutes a serving size. It's usually less than you think. Be aware that a food package often contains more than one serving, and that the nutritional analysis label refers to one portion, not necessarily the whole package.


5. Always eat breakfast. Obviously I don't mean doughnuts! As well as being an important source of vitamins and minerals, a good breakfast comprising whole-grain cereal with fat-free or low-fat milk, fruit and yogurt will keep your blood-sugar levels stable and sustain you until lunchtime. Here are some great ideas for low-fat breakfasts.


6. Drink water, and plenty of it. Water is essential for digestion, and also helps us feel fuller for longer. Sometimes we confuse thirst for hunger, so keep a bottle of water by your side and sip it frequently—you'll probably end up eating less.


7. Replace at least one meat dish with a vegetarian meal each week. That's not an excuse to reach for a box of mac and cheese, however. A hearty three-bean chili might be just the thing, or perhaps some pasta with roasted vegetables.


8. Eat fish at least once and preferably twice a week. Fish is naturally low in fat, and fish that have higher levels, such as salmon, contain heart-healthy omega-3 fatty acids.


9. Get moving. It's one thing to watch our intake of fat and calories, but to complete the transition to a healthier low fat lifestyle, we need to burn calories by doing some regular exercise. You don't have to become a gym rat or necessarily invest in a fancy treadmill. Find a friend or persuade your partner to join you for a brisk 30-minute walk; exercising with a buddy will help keep you motivated. Again, set realistic goals. There's no point starting a rigorous regime that you can't keep up with. Do consult a doctor beforehand, especially if you have been mostly inactive until now.


10. Eat healthy snacks. When you do get an attack of the munchies, make sure you reach for nutritious snacks such as fruit, low-fat yogurt, whole-grain crackers, air-popped popcorn or raw veggies. An occasional cookie or square or two of chocolate are not the end of the world. Keep them as special treats, though. If you have made over your pantry then it shouldn't be a big issue.