Note: This is the second post in the educational Fat Trilogy that I decided to write after spending a few hours answering the questions that one of my buddies had about the different types of fat and how they affect the body. It occurred to me that many people don’t understand the fat conversation so here is part 2 of 3 of the study of fat.
Saturated fat is the main dietary cause of high blood cholesterol. The HARM of these fats is that, in excess, they lead to high cholesterol, which is the precursor for heart disease if not controlled. Sources include in foods from animals (e.g. beef, beef fat, veal, lamb, pork, lard, poultry fat, butter, cream, milk, cheeses and other dairy products made from whole and 2 percent milk) and some plants (e.g. coconut, coconut oil, palm oil and palm kernel oil, and cocoa butter).
Hydrogenated fats?
During food processing, fats may undergo a chemical process called hydrogenation. “Hydrogenate” means to add hydrogen or, in the case of fatty acids, to saturate. The process changes a liquid oil, naturally high in unsaturated fatty acids, to a more solid and more saturated form. The greater the degree of hydrogenation, the more saturated the fat becomes. Many commercial products contain hydrogenated or partially hydrogenated vegetable oils. Recent studies suggest that these fats may raise blood cholesterol. The fatty acid content of most margarines and spreads is printed on the package or label. Liquid and soft tub margarines contain little saturated fat or trans fat.
Refresher: Saturated fats increase your LDL (“bad”) Cholesterol. When too much of it circulates in the blood, it can clog arteries, increasing your risk of heart attack and stroke.
Sources and Further Information:
http://www.badfatsbrothers.com/
http://www.mayoclinic.com/health/fat/NU00262
http://www.americanheart.org/presenter.jhtml?identifier=4582
http://www.eatright.org/Public/content.aspx?id=6836
MAXFIT 