Dietary fat has been vilified for decades, but we now know that eating fat is not what makes us fat, and for many people a low carb / high fat (LCHF) diet is very effective for weight loss, T2 diabetes, improved HDL and triglyceride levels, blood pressure, and other metabolic health markers.
But which fats? Saturated, monounsaturated, polyunsaturated, trans fats — what do these categories mean, which ones are the most beneficial, and what are some good healthy fat sources? Which ones are stable at high temperatures and work well for cooking? What kinds of harmful fats should we avoid?
The tweet below from DietDoctor.com’s Andreas Eenfeldt alerted me to a great resource on fat at Michael Joseph’s Nutrition Advance website. See the article here to gain a better understanding of it and how best to incorporate it into a healthy diet.
Also see the graphic in an earlier post, Fats & oils.