For years, fat has been the bogeyman of bad health. Increasingly, however,
research is showing that not all fats are equal. Some oils and fatty foods
contain chemicals called essential fatty acids, which our bodies need for good
health. How do you know the difference between good fats and bad fats? Read
"We've had such emphasis on eating low-fat foods," says Patricia
Kendall, PhD, RD, a professor at the Colorado State University Cooperative
Extension Office. "But all these new studies on oils and high-fat foods
like nuts and cold-water fish show we've been ignoring how much we need certain
The two essential fatty acids most important to good health are omega-3 and
omega-6. But we need these in the right balance in order to protect our hearts,
joints, pancreas, mood stability, and skin.
Unfortunately, we eat way too much omega-6, which is found in the corn oil
and vegetable oils used in so much American food. Too much omega 6 can raise
your blood pressure, lead to blood clots that can cause heart attack and
stroke, and cause your body to retain water.
We don't eat nearly enough omega-3, which can reduce our risk for heart
disease and cancer. Omega-3 is found in fish and fish oil, all green leafy
vegetables, flax seed, hemp, and walnuts.
How Much Fat Do You Really Need?
Most experts recommend that we get 30% of our calories from fat, although we
can survive fine on as little as 20%, even 10%. If you're like most of us,
you're getting plenty of fat - most Americans consume about 40% of their
calories from fats in meat, butter, cheese, baked goods, etc.
The better question to ask is, "Are you getting the enough of the right
fats?" says Ruth Kava, PhD, RD, of the American Council of Science and
Health. "Most of us get too much fat, and too much unhealthy fat," she
Making the Switch
To make the switch to heart-healthy fats, start by avoiding the truly
unhealthy fats - trans fatty acids. These trans fats come from vegetable oils
that were chemically modified so they are solid like butter. Because these oils
don't spoil as quickly as butter, they are used in most packaged cookies,
chips, crackers and other baked goods sold in the supermarket, as well as in