In this new world of fat forgiveness, when once seemingly unspeakable substances like full-fat butter are now permitted, even encouraged in your diet, it’s hard to know what’s acceptable and what isn’t.
So let’s start with saturated and unsaturated fat. For years, dieticians and doctors suggested avoiding saturated fats and using unsaturated fats as often as possible. Saturated fats come mainly from animal products like meat, poultry and dairy, although some plant-based products like peanut butter and coconut oil include it, too.
Long bad-mouthed for its potential to increase LDL, or bad cholesterol, saturated fats are now being touted as part of a healthy balanced diet. There are caveats, of course – all things in moderation, and if it’s an animal product like butter or yogurt, be sure it comes from organically raised cows. Peanut butter, often rejected because most commercial brands use hydrogenated fats to stabilize them, is fine if it’s made with natural or organic peanuts and nothing else.
Unsaturated fats, both mono and poly, have always been considered part of a good diet, although in lesser amounts than they are today. They’re high in antioxidants and help increase the HDL, or good cholesterol, in your body. Good sources of unsaturated fats are nuts and their oils, and oils such as sesame, olive and grape seed.
