Saturated fats is our This and That topic of the day.
As I mentioned last week, I am breaking down this topic of dietary fats into more digestible bits (slight pun intended) for easier assimilation.
Last week we took a quick look at the topic of hydrogenated oil, or trans fats. These are mostly artificially produced, used in packaged products or deep-frying and not recommended for health purposes.
Today we will mention saturated fats, the second place winner in the not-so-good-for-you oils category.
Saturated fats by definition are fats that are solid at room temperature because of their chemical composition. They do not break apart easily in their natural state and they do not digest and break down as easily when eaten, contributing to increased cholesterol in the blood and problems with blood sugar regulation.
Saturated fats can be found mostly in animal foods including beef, lamb, pork, chicken fat or skin, lard, cream, butter, cheese and other products made from whole milk. Some baked goods and fried foods also contain high levels of saturated fats.
Alternatives to saturated fats include fruits, vegetables, whole grains, lean meat, fish, beans and nuts.
Stay tuned, more to come!