'Fat ' however is a very broad term in chemistry and in nutrition that relates to a spectrum of compounds found naturally in plants and animals and to those synthesized in laboratories for various uses. Complicating our efforts to understand the problem is the unfortunate association of the term 'fat' -with obesity which adds emotion to meal planning.
So great is the momentum driving the media message that 'low fat' is synonymous with health, that questioning this new age axiom may be viewed as superfluous or even heretic.
Fortunately, in science questions are asked, evidence is reviewed and even sages ruefully acknowledge the validity of the Socratic dictum " I know one thing, that I know nothing".
It is time for us to distinguish fat based on its chemical characteristics, its provenance, and its processing before we decide on whether to add a food item to our plate. We must always bear in mind that the emotionally charged term 'cholesterol' describes the framework of some of the most important hormones in our body. Lipids form our cell walls and oils coat and protect our skin and its appendages (hair, nails).
The study published by Dr. Ines Birlouez-Aragon and her associates in the American Journal of Clinical Nutrition (2010) highlights the message I share with my patients, namely that fat from plants and animals in good measure adds flavor and nutritional value to our meal, if is not adulterated by heating to high temperatures. Oxidation of fat through heat transforms a valuable nutrient into a chemical nightmare. The products of fat oxidation damage the delicate lining of our blood vessels and we suffer the consequences in 'time-delay'.
Here is a brief summary and the link to the article:
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