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Fats don’t just make you fat
Going into any supermarket and you will find that you are bombarded with numerous low fat content foods. The consistent message being that excess fat is bad. The problem with this message is that does not differentiate for the consumer the different types of fat. On similar shelves you might encounter reduced fat products next to those regarded high in omega 3 and 6 (fats). The more important question is what is the purpose of fat in your diet. For example fats play an important role in cell membrane integrity. The myelin sheath which insulates nerve cells is made up of 80% fat. Omega 3 fatty acids are found in high quantities in the brain and eye. Fats are stored in the adipose tissue of the body in the form of triglycerides, and used as an energy source when glucose availability is low. Triglycerides are also formed from excess carbohydrate consumption. Excess saturated fats and hydrogenated fats (trans fats) can be detrimental to the individual's health, but the body also requires some fat. Often fats become damaging when there is too much glucose in the body, a more healthier option would be, while reducing the amount of saturated fats, to also reduce the amount of sugar consumed. It is ironic that often products, while they are reduced in fat they often contain excess sugar. 



 



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    Richard Dykes, Naturopathic Nutritionist

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