What are Bad Fats?

Throughout the 20th century and even today there has been much debate surrounding fat. At one point, we were told that all fat was bad and we should eliminate it from our diet completely. That ushered in the mass production of an array of "fat-free" foods aimed at helping Americans accomplish the task of living fat-free while not sacrificing the "crap" that we enjoyed most.  Today, there is still conflicting information about fat, how much we should eat, what kind, how much should be plant-based or animal-based, saturated vs. unsaturated, etc...

I wil now toss my op;inion into the fray. I am basing my  opinion on my naturopathic background and my extended studies into neuro-immunology as well as my experience within my practice.

In short, here is my list of sources for "bad fats".

• COWS - Cows give us beef - not all beef is bad, I admit. I quite enjoy a nice rare tenderloin now and then, but beef is sold in such a way that it contains excessive amounts of saturated fats. That being said, beef is a great source of vitamins and minerals, so what to do about beef? Eat lean (90% lean or better) beef in moderate portions (3-4 ounces) and don't lose any more sleep over it! Cows alos give us milk and in turn, cheese, yogurt, cream, etc. A little butter or ghee can be very beneficial for most people. I think it is safe to say that using butter in the manner that certain famous TV chefs do is detrimental to one's health. 1/2 teaspoon is a moderate helping of butter and can really make your enjoyment factor shoot WAY up for whatever you are using the butter on! 

I am philosophically opposed to milk and cheese (from cows). 


Milk = Snot. 
                         For Everyone. 
                                                   Don't forget that. 

• RESTAURANTS - An endless supply of terrible, cheap fats are yours for the taking at virtually all restaurants.  Remember that they aren't on a diet and they really don't care if you are! They use cheap sources of fat to cook and flavor the food. You can't see the fat and you really can't "see" the fat so it seems benign. But understand this, they are not draining the fat off of food for you - they want that food as yummy and rich as they can make it so you will keep coming back. 

• BAKING AISLE - What exactly is that white "icing" in the blue can? How many vegetables did they have to milk to get that fat? Have you ever wondered?  Plant-based oils that go through a chemical process by which extra pairs of hydrogen atoms are added to a molecule, changing that molecule's structure completely. Thus, crisco!  The baking aisle is loaded with very unhealthy fats. 

What are the good fats?? Tune in tomorrow!!!