We have all heard the terms good and bad cholesterol and good and bad fats. Good cholesterol (known as HDL) is responsible for protecting against heart attack, heart disease, and the build-up of plaque in the arteries. Bad cholesterol, on the other hand, is responsible for building up too much plaque in the arteries’ walls and contributing to heart attack and heart disease and also stroke.
Good and Bad Fats
What does this have to do with good and bad fats? The old adage “you are what you eat” could possibly apply here. The type of fat you ingest – good or bad – helps determine your health and your weight.
Bad fats, also known as trans fats and saturated fats, contribute to weight gain and heart disease. Good fats, also known as monounsaturated and polyunsaturated, are needed for a healthy, happy heart and can aid in weight loss and maintenance as well.
There are several fats, which are and always have been good for you:
Oily fish like salmon is an excellent choice to raise your good fat quotient
- Nuts and seeds
- Sunflowers
- Olive oil
- Canola oil
- Avocados
- Pistachios
- Mackerel and tuna
Just as there are many sources of good fats, there are also good reasons to focus on good fats in the food choices you make.
- Increase your good cholesterol
- Reduce your risk of heart disease
- Clean up your arteries
- Reduce the risk of stroke
- Reduce risk of heart attack
- Improve immune system
- Keep diabetes at bay
- Help maintain healthy weight
If you are not yet partaking in these healthy foods, perhaps the reasons above can help convince you to do so from now on.
Must of us know about bad fats. Bad fats will usually show up in processed foods, as well as fast foods of all types.
Eliminating trans fats and saturated fats from your diet and replacing them with some healthier omega-3 fats will greatly improve your health while helping to reduce your weight and maintaining it as well.
Butter, lard, palm oil, high fat cuts of meat, and baked goods are all examples of bad fats. “You are what you eat” certainly can apply when it comes to good and bad fats.
