We have been making good progress in New You New Years!
Are you feeling better already? No more Sugar crashes or highs? We want to keep our blood sugar smooth and stable.
This week we are going to focus on Healthy Fats!
Fats from animal and vegetables are so vital to our health. They are a “concentrated source of energy.” (Nourishing Traditions by Sally Fallon). Using fats as an energy source is also understood in Trim Healthy Mama‘s (affiliate link) satisfying or S meals.
Fats slow down nutrient absorption so we feel full longer and stay satisfied. They also help keep our blood sugar stable. Fats are also important in absorption of fat soluble vitamins (A, D E and K). Cultures (Japanese, French and traditional populations) that eat a lot of saturated fats have less coronary heart disease than Americans who changed their diets to be low in saturated fat (Nourishing Traditions, Sally Fallon).
What Is a Healthy Fat?
Saturated fats are healthy! Healthy fats are fats that are stable when heated. These include coconut oil, butter, and ghee. Extra Virgin Olive oil is good, but it is less stable because it is monounsaturated and so shouldn’t be cooked with.
Eating Fat doesn’t make us fat, Carbs do!
We have been lied to over and over when we have been told to eat low fat for weight loss. It isn’t the fat that is the problem, it is the carbs that cause excess weight gain (and the mixture of the two). Trim Healthy Mama (affiliate link) goes into more detail about this in their book, but it is the core at why you keep the two sources of energy separate and also eat low glycemic.
When you eat too many carbs, the excess energy is stored in our cells to burn up later. When we also eat fat with excess carbs, the fat is also stored for later. If we keep our food choices to one source of energy or the other then we will continue to burn and not store extra to be turned into fat.
What about cholesterol?
Cholesterol is NOT the devil. It is actually necessary for your health.
Cholesterol is vital for hormone production, for cell membranes, for creating bile, for serotonin production, and maintaining a healthy digestive wall for prevention of a leaky gut.
Oils to avoid.
Anything that has been hydrogenated or homogenized. Most of these are in the form of corn or soy. So if you start avoiding those two then it gets easier. Polyunsaturated fats should be no greater than 4% of our daily caloric intake (Nourishing Traditions, Sally Fallon). Polyunsaturated fats include commercial vegetable oils like corn, sunflower and safflower.
Coconut is a super food!
In an earlier post, I talked about coconut oil and how great it is for us (click here to read more about coconut oil). Coconut oil is antimicrobial, antioxidant, antifungal, antibacterial, soothing for skin and revs up metabolism. We keep one container in our bathroom and one in the kitchen. I have used coconut oil on sunburns, dry skin and for prevention of stretch marks in pregnancy.
More from Kate at Modern Alternative Mama on Healthy Fats: 7 Reasons Fat isn’t making you Fat
So this week, let’s make the switch to include MORE saturated fats into our diet. We most commonly use coconut oil and butter.