Trans fats are found in processed foods and made when hydrogen is infused
into vegetable oil. These are enemy number one among all fats because of their
association with many health problems, but they’re being phased out of food
manufacturing. I anticipate that they will be less of a worry in years to come,
though they are still worth looking out for and avoiding whenever you can.
Check labels and nutrition info on restaurant websites.
Fix-It Functions: Dietary fats play a vital role in your health primarily
because of their effect on blood flow. Remember the process that leads to the
formation of plaque and the clogging of arteries (the description on How
Prediabetes Works)? Well, fats with benefits—unsaturated ones—work to lower
your levels of clog-happy bad cholesterol (LDL). The other fats—saturated and
trans fats found in fatty meats (like most red meat), whole-fat dairy products,
butter, and some oils—are linked to higher levels of bad cholesterol. This is why
many diet plans suggest that you limit saturated fats.
BUT, BUT, BUT . . . BUTTER!
It tops pancakes and potatoes. It’s the classic dip for lobster. It’s a staple of
homemade cookies. And, well, it just plain tastes good. Butter is one of
those foods that the scientific jury has debated over the years, and it’s got
flak for its high saturated fat content, which has been linked to heart
disease. However, the tide is shifting a bit. Unsaturated fat—like the kind
found in olive oil—is generally better, but if you want to have some real
butter occasionally, that’s okay. The rest of the time, consider some
alternatives to gussy up everything from a spud to a lobster (which, by the
way, is great eating because it’s high in omega-3 fatty acids, protein, and
calcium).Mix lemon juice, olive oil, chives, and pepper.
Mix plain Greek yoghurt, chopped coriander, lime juice, and red
chilli flakes.
Mix soy sauce, rice vinegar, fresh ginger, and minced garlic.
Use ghee. Also called clarified butter, it’s the trendiest butter out
there right now. When butter is simmered, the pure butterfat and the
milk solids separate. The clear yellow fat is poured off and the milk