Which “Bad” Fats Should You Actually Be Eating?
As BFFs with their favorite bottle of olive oil and proud avocado toast aficionados, EatingWell editors were certainly more than happy to see the trends of chalky, fat-free cookies and air-pumped fro-yo fade away. The low-fat era in the 1980s and 1990s continues to have some ripple effects on the food system and the reputation of certain products, it seems, especially regarding the whole family of fats. As a reminder, fat is not to be feared!
In addition to carbohydrates and protein, “fat is an essential macronutrient that plays several important roles in the body,” says Lauren Harris-Pincus, M.S., RDN, a New Jersey-based registered dietitian, founder of NutritionStarringYOU.com and author of The Everything Easy Pre-Diabetes Cookbook. These important functions include boosting the body’s ability to absorb fat-soluble vitamins like A, D, E and K, producing certain hormones that support bone health, reproduction and muscle mass, and playing a role in cell structure, function and communication, Harris-Pincus confirms.
Plus, fat plays a major role in boosting your brainpower: “The brain is 60% fat, so fat consumption is important for cognition and memory,” she adds. The benefits of consuming fats don’t stop there, says Mary Stewart, RD, LD, a registered dietitian and the founder of Cultivate Nutrition in Dallas.
Excerpted from Eating Well
