fat is on a comeback tour, and it's about time.
fat got a bad wrap for a long time, but it’s clear now that healthy fats are not only good for us, but essential.
fats are responsible for so many functions in our bodies, from hormone production to cognitive function - did you know the brain is made up of nearly 60% fat ? fats also make up the protective layer around every single one of our cells - the lipid bilayer .
given the importance of fat, it becomes even more critical to consume only high quality fats, particularly noting that it takes the body ~8 years to completely recycle fat cells .
now, the thing about fat, is that varying types of fat have varying degrees of stability (ie. susceptibility to damage from oxygen aka oxidization).
the stability of a fat is dictated by the length of its molecule, with shorter chains of fatty acids being more stable than longer ones.
below are the 4 categories of fats, with the shortest (most stable) at the top, and the longest (least stable) at the bottom:
- saturated fats
- monounsaturated fats
- polyunsaturated fats
- trans fats
the first two are great options due to their stability and are necessary parts of our diet.
the second two can lead to many health problems if eaten in excess due to their susceptibility to oxidization.
mostly, we need saturated fat, followed by monounsaturated fat and just a little of the polyunsaturated fats.
a great source of plant-based saturated fat is coconut oil, which we use in all of our creations, while monounsaturated fats can be found in avocados, olives and almonds.
much of our focus is to feel good after eating, which is why we focus on including quality fats in our creations.
next time, we’ll talk about polyunsaturated fats and trans fats.
see you soon!
with intention, 水