What makes bad fat so bad?‏

ronadams52

I took this test from WebMD about how much I know about fats and got two wrong but corrected my answers for this article. How many would you have gotten right? Be truthful now.

What makes bad fat so bad?‏


Lettuce contains fat.


· Your Answer: True


·Correct Answer: True


Even healthy foods such as carrots and lettuce contain small amounts of fat -- and that’s not a bad thing. Your body has to have some fat to survive. Fat gives you energy and helps your body absorb vitamins A, D, E, and K. Fat also makes food taste good, helps you feel full, and helps give you healthy hair and skin.


Oils are healthier than butter and margarine.


· Your Answer: True


·Correct Answer: True


If you're trying to lose weight, remember butter has the same calories as olive oil -- 120 per tablespoon. But olive oil is better for you than butter because butter has more of the worst kinds of fats -- saturated and trans. That's true generally: Oils have healthy fats, solids have unhealthy fats. Exceptions are coconut oil and palm oil, which are so high in bad fats that they actually count as solid.


What makes bad fats so bad?


· Your Answer: They raise “bad” cholesterol and can clog arteries


·Correct Answer: They raise “bad” cholesterol and can clog arteries


All fats are high in calories, but saturated fat and trans fat raise the "bad" LDL cholesterol in your blood and can cause plaque to build up in your arteries. This can lead to heart attack or stroke. Hard margarine, butter, and shortening all have these bad fats. To keep your heart healthy, choose oils instead. Olive, canola, corn, and safflower oils contain the least saturated fat.


Where do Americans get most of their bad fat?


· Your Answer: Pizza and cheese


·Correct Answer: Pizza and cheese


Most of the artery-clogging saturated fat we eat comes from meat and dairy products. Although ribs, burgers, and ice cream all rank highly, Americans get most of their saturated fat -- more than 14% -- from pizza and cheese.


How can you avoid foods with trans fats?


· Your Answer: Both


·Correct Answer: Both


Trans fats are a double whammy for your heart: They raise levels of bad cholesterol and lower levels of good cholesterol. They're everywhere in processed foods like fries, doughnuts, and pastries. You can't rely on the label to tell if a food has trans fats: Anything less than .5 g of trans fat can be listed as 0 g. If you see "partially hydrogenated," it has trans fat.


Which is worse for your heart?


· Your Answer: A stick of margarine


·Correct Answer: A stick of margarine


Research has shown that some kinds of margarine, particularly the hard stick kinds, are worse for your heart than butter because they have lots of trans fat. However, there are some margarine spreads that have plant sterols, which may help lower cholesterol. Your best bet is to check the label before you buy, and read the ingredients list for hidden trans fats -- or dip bread in olive oil.


Light olive oil has fewer calories than extra virgin olive oil.


· Your Answer: False


·Correct Answer: False


When it comes to olive oil, it's about color, fragrance, and taste -- not calories or fat. All olive oils -- pure, virgin, extra virgin, and light -- have the same number of calories. The "light" in light olive oil refers to the color and fragrance. "Virgin" and "extra virgin" olive oils are less acidic than pure olive oil. Extra virgin olive oil has the most robust, fruity taste.


Why is olive oil better for you than corn oil?


· Your Answer: Both


·Correct Answer: Both


Olive oil and corn oil have the same number of calories and are mostly healthy fats. Neither contains any cholesterol. Olive oil has a higher percentage of a kind of fat -- monounsaturated -- that research suggests can help lower blood cholesterol. Olive oil also contains more antioxidants, which protect your cells.


What's good about albacore tuna, salmon, and sardines?


· Your Answer: They're high in omega-3 fatty acids


·Correct Answer: They're high in omega-3 fatty acids


Your body needs omega-3 fatty acids to survive. Cold water fish have lots of omega-3 fatty acids, but omega-3s can also be found in flaxseed, flax oil, walnuts, canola oil, and soybean oil. Omega-3 fatty acids help lower the risk of heart disease.


How much fat you eat is more important than the kind of fat.


· Your Answer: False


·Correct Answer: False


It’s not necessarily about how much fat you take in, but rather the type of fat you consume that has the biggest impact on your heart health.


Eat a doughnut at breakfast and large fries at lunch and you've had:


· Your Answer: Five times the daily recommended allowance of bad fat


·Correct Answer: Five times the daily recommended allowance of bad fat


Here’s bad news if you enjoy junk food: One doughnut adds 3.2 grams of unhealthy trans-fatty acids to your diet, and a large order of french fries adds 6.8 grams. Experts recommend keeping your intake of trans fat as low as possible, and some suggest eliminating trans fat entirely. The American Heart Association recommends limiting trans fat to less than 1% of your daily calories.


How much oil should you have in a day?


· Your Answer: It depends


·Correct Answer: It depends


How much you should eat really depends on how active you are and your age and gender. For women, it's about 5-6 teaspoons. For men, it’s 5-7 teaspoons. And remember, you're already getting some oil from fish, nuts, cooking oil, and salad dressing.


What's the best oil for a marinade?


· Your Answer: Flaxseed oil


·Correct Answer: Flaxseed oil


Flaxseed oil shouldn't be heated and is best used in dressings, dips, and marinades. It's an excellent source of omega-3. Canola oil works well for baking, and peanut oil is ideal for stir frying.

Deltafliers

bump ;o)

VMarkV

WebMD is pretty stupid when it comes to nutrition...the whole "artery clogging" thing is an oversimplification. What's really bad about "bad fats" (PUFAs that aren't omega 3s) is that they oxidize easily and can contribute to plaque/calcification/inflammation of arteries. Saturated fats are not "bad fats", in fact, they are much less prone to oxidation than PUFAs and MUFAs.

Saturated fats are actually best for cooking, not vegetable or nut/seed oils like these idiots would have you believe (I'm sorry but just because it comes from plants, doesn't mean it is automatically healthy). Coconut and tallow/lard work well

Jay_Jay_

WebMD is pretty stupid when it comes to nutrition...the whole "artery clogging" thing is an oversimplification. What's really bad about "bad fats" (PUFAs that aren't omega 3s) is that they oxidize easily and can contribute to plaque/calcification/inflammation of arteries. Saturated fats are not "bad fats", in fact, they are much less prone to oxidation than PUFAs and MUFAs.

Saturated fats are actually best for cooking, not vegetable or nut/seed oils like these idiots would have you believe (I'm sorry but just because it comes from plants, doesn't mean it is automatically healthy). Coconut and tallow/lard work well

I like you. Its nice to see some people around here that understand the science of cholesterol.

GalaxyDuck

WebMD is pretty stupid when it comes to nutrition...the whole "artery clogging" thing is an oversimplification. What's really bad about "bad fats" (PUFAs that aren't omega 3s) is that they oxidize easily and can contribute to plaque/calcification/inflammation of arteries. Saturated fats are not "bad fats", in fact, they are much less prone to oxidation than PUFAs and MUFAs.

Saturated fats are actually best for cooking, not vegetable or nut/seed oils like these idiots would have you believe (I'm sorry but just because it comes from plants, doesn't mean it is automatically healthy). Coconut and tallow/lard work well

^^Truth. I would recommend reading studies as opposed to just taking WebMD's word for it.

mmapags

WebMD is pretty stupid when it comes to nutrition...the whole "artery clogging" thing is an oversimplification. What's really bad about "bad fats" (PUFAs that aren't omega 3s) is that they oxidize easily and can contribute to plaque/calcification/inflammation of arteries. Saturated fats are not "bad fats", in fact, they are much less prone to oxidation than PUFAs and MUFAs.

Saturated fats are actually best for cooking, not vegetable or nut/seed oils like these idiots would have you believe (I'm sorry but just because it comes from plants, doesn't mean it is automatically healthy). Coconut and tallow/lard work well

Totally agree!

ronadams52

While some rather uninformed people reputed this article (I ignored their comments and they should be) further proof is offered by no less then the American Heart Association. Too many people today read studies and believe everything on the interent.


http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/Trans-Fats_UCM_301120_Article.jsp

Trans fats raise your bad (LDL) cholesterol levels and lower your good (HDL) cholesterol levels. Eating trans fats increases your risk of developing heart disease and stroke. It’s also associated with a higher risk of developing type 2 diabetes.

mmapags

I don't think anyone disputes transfats. The whole saturated fat boogie man has been fairly well debunked however.

PS: Do you send sarcastic little PMs to anyone that disagrees with you? Kinda lame really.

futuremalestripper

Isn't it kind of outdated as well? Most of the big name companies have already gone trans fat free.
So that evil large order of fries from Wendy's isn't really so bad.

Also, when I cook with butter the food tastes delicious and I feel awesome.
When I cook on the stove with oil, I aways feel sick later. Regardless of the type.

*sticking with butter and Wendy's*

cramernh

WOW... Sorry but, Butter does not have trans fat - if you can find the words hydrogenated or partially hydrogenated THEN the item has trans fats.
Butter, in moderation like any other item, contains stearic acid - a very heart-healthy acid.

I use butter plenty of times and have a total Cholesterol of 117....

LazyDaise

Coconut oil is not a bad fat. It is actually one of the best oils to cook with as it doesn't break down and release toxins like olive oil does. Olive oil isn't 'bad' either, it is just better used cold like on salad.

What is wrong is other 'vegetable' oils, what process do these oils have to go through to get fat out of them??

Rilke

the American Heart Association.

Too many people today

believe everything on the interent.

Tell me about it. Do you know anything about the American Heart Association's Heart Check program? They slap this little heart on products as their stamp of approval. Unfortunately, the AHA is at heart (no pun intended) a political animal, and that heart check can be purchased by companies wanting endorsement for their highly processed food products to create an illusion of healthfulness in the mind of the unwary consumer. Since the judging standards for the heart check are conveniently lax, the industrial food giants are only too happy to line the AHA's pockets.

As far as trans fats, I didn't see a single person refute that they are harmful or even mention them. Not all saturated fats are trans fats. Inform yourself.

ronadams52

@cramernh If you actually read the article correctly you would have noticed it says - "Research has shown that some kinds of margarine, particularly the hard stick kinds, are worse for your heart than butter because they have lots of trans fat."
It was not talking about butter having them!

ronadams52

@LazyDaise - Coconut oil is one of the only plant-based sources of saturated fat (others include palm and palm kernel oils). There’s strong evidence that suggests the various fatty acids found in coconut oil, including lauric, palmitic and myristic acid (all medium-chained triglycerides), raise both LDL (bad) and HDL (good) cholesterol and total cholesterol. Studies released over the past 25 years show an overall pattern that coconut oil increases the risk for heart disease. Just because a handful of studies show slightly different results doesn’t mean it’s a green light to throw years of research out the window.

Stick to unsaturated oils such as olive, canola, peanut or walnut. But even use those sparingly (remember: all oils have about 120 calories per tablespoon). Save coconut oil for special dishes that you love to cook once in a while. If you still want to use it, replace other highly saturated fat foods such as butter and whole milk with extra virgin coconut oil, and be mindful to not go over 10% of your total calories.

VMarkV

I don't think you realize that the benefit of saturated fats...even though it raises LDL, it raises HDL, which scavenges and recirculates/convers bad cholesterol and cholesterol into important things like steroids. The ratio of good:bad cholesterol is what matters, PUFAs don't increase good cholesterol - only MUFAs and saturated fats.

I think people were plenty healthy before mankind decided it was a good idea to extract and concentrate what little fat is found in vegetables into condensed oils. There is no way in hell anyone could get that much vegetable fat from eating unrefined vegetables. Coconuts, animal fats, egg yolks...very easy.

cramernh

@cramernh If you actually read the article correctly you would have noticed it says - "Research has shown that some kinds of margarine, particularly the hard stick kinds, are worse for your heart than butter because they have lots of trans fat."
It was not talking about butter having them!

Seeing as how you felt the need to also send me a private message in addition to this.....


Your ORIGINAL post has this hocum printed:

If you're trying to lose weight, remember butter has the same calories as olive oil -- 120 per tablespoon. But olive oil is better for you than butter because butter has more of the worst kinds of fats -- saturated and trans.

THAT right there 'because butter has more of the worst kinds of fats -- saturated and trans" -

Butter does not, will not ever have trans fats until they add anything hydrogenated or partially hydrogenated into the ingredient list.....

You sir, have to remember there are many people like myself who work in the healthcare field who not only use MFP, but also recommend MFP to our patients. I also have many years in the field of Culinary Arts - spent a good 15 years as a chef.... Food, Nutrition and Health are areas you just dont have enough of and unless you have backup proving butter has trans-fats, you sir, are sadly misinformed......

cramernh

I don't think you realize that the benefit of saturated fats...even though it raises LDL, it raises HDL, which scavenges and recirculates/convers bad cholesterol and cholesterol into important things like steroids. The ratio of good:bad cholesterol is what matters, PUFAs don't increase good cholesterol - only MUFAs and saturated fats.

Spot on


Im very proud to say my current total cholesterol is 117 and thats thanks to the involvement of using real butter in conjunction with a very clean diet free of processed foods, breads/pastas/grains/rice/corn. (Too many food allergies)...

My A1C went from 11.2 down to 5.2 as well.

mmapags

I don't think you realize that the benefit of saturated fats...even though it raises LDL, it raises HDL, which scavenges and recirculates/convers bad cholesterol and cholesterol into important things like steroids. The ratio of good:bad cholesterol is what matters, PUFAs don't increase good cholesterol - only MUFAs and saturated fats.

I think people were plenty healthy before mankind decided it was a good idea to extract and concentrate what little fat is found in vegetables into condensed oils. There is no way in hell anyone could get that much vegetable fat from eating unrefined vegetables. Coconuts, animal fats, egg yolks...very easy.

This!

mmapags

@cramernh If you actually read the article correctly you would have noticed it says - "Research has shown that some kinds of margarine, particularly the hard stick kinds, are worse for your heart than butter because they have lots of trans fat."
It was not talking about butter having them!

Seeing as how you felt the need to also send me a private message in addition to this.....


Your ORIGINAL post has this hocum printed:

If you're trying to lose weight, remember butter has the same calories as olive oil -- 120 per tablespoon. But olive oil is better for you than butter because butter has more of the worst kinds of fats -- saturated and trans.

THAT right there 'because butter has more of the worst kinds of fats -- saturated and trans" -

Butter does not, will not ever have trans fats until they add anything hydrogenated or partially hydrogenated into the ingredient list.....

You sir, have to remember there are many people like myself who work in the healthcare field who not only use MFP, but also recommend MFP to our patients. I also have many years in the field of Culinary Arts - spent a good 15 years as a chef.... Food, Nutrition and Health are areas you just dont have enough of and unless you have backup proving butter has trans-fats, you sir, are sadly misinformed......

And this! Additionally the recommedation of Canola Oil is highly questionable. Canola is a genetically modified Rapeseed plant which is toxic to humans. Also, unless Canola Oil is expeller pressed, it is extracted with the use of the chemical Hexane, an know neurotoxin, according to the Canola marketing organization. Other than that, the oils recommended are fine. It's the things that are demonized that are off base.

Gee, I thought I was the only one to get a PM. Now I don't feel so special! :laugh:

cramernh

Gee, I thought I was the only one to get a PM. Now I don't feel so special! :laugh:

you will always be special to me mma! 8-)

Rilke

Additionally the recommedation of Canola Oil is highly questionable. Canola is a genetically modified Rapeseed plant which is toxic to humans. Also, unless Canola Oil is expeller pressed, it is extracted with the use of the chemical Hexane, an know neurotoxin, according to the Canola marketing organization. Other than that, the oils recommended are fine. It's the things that are demonized that are off base.

Canola oil just seems suspicious. I envision it as this creepy thing sneaking around corners and butting its way into everything's business. Where did you come from? What's your deal? Nobody knows.

cramernh

http://www.ask.com/wiki/Canola

Krazy_Kat

I don't trust Canola oil one single bit.

babycook

I don't think you realize that the benefit of saturated fats...even though it raises LDL, it raises HDL, which scavenges and recirculates/convers bad cholesterol and cholesterol into important things like steroids. The ratio of good:bad cholesterol is what matters, PUFAs don't increase good cholesterol - only MUFAs and saturated fats.

I think people were plenty healthy before mankind decided it was a good idea to extract and concentrate what little fat is found in vegetables into condensed oils. There is no way in hell anyone could get that much vegetable fat from eating unrefined vegetables. Coconuts, animal fats, egg yolks...very easy.

What does PUFA and MUFA stand for?

Krazy_Kat

Polyunsaturated and Monounsaturated

cramernh

I don't trust Canola oil one single bit.

The mere fact that it can be used as a biodiesel is pretty much the line I drew a long time ago....

Rilke

http://www.ask.com/wiki/Canola

Hahaha thank you -- I know the literal answers; I was being facetious. Mostly.

Krazy_Kat

I gave up margarine 20 years ago. Never used canola. Canadian Oil. Oil should not be invented!

cherrybomb_77

What does PUFA and MUFA stand for?

Polyunsaturated fatty acids and monounsaturated fatty acids.

cherrybomb_77

I gave up margarine 20 years ago.

Margarine is pretty damn disgusting if you know how it's made.

Krazy_Kat

Margarine is disgusting. BLERGH It's like a swear word to me, I hate saying it, I hate typing it.

Scenario: Butter is saturated fat. "They" said it was bad. Saturated means in a simplified way that it is saturated with hydrogen atoms.

So they made Margarine, out of polyunsaturated oil. Healthier "They" said. But it's liquid, no good to spread on bread. So to make it solid it is hygrogenated. That is it's pumped full of hydrogen. Just like the butter already was! BUT in doing so the bonds are different and Transfats are formed instead of the harmless Cisfats.

In Short. Nature Rules, Food invention Drools.