In the late 1980s, saturated fat was identified as an important ingredient to reduce for improved overall health.  Instead of distinguishing between different kinds of fats though, all fats were clumped together, and everyone got scared of fats.  Fat-free was perceived to be the healthier option so food companies began to produce reduced fat/fat-free everything by substituting vegetable fats for animal fats, and, more importantly, sugars for fats …even in cookies:

How can a Devil’s Food COOKIE CAKE possibly be FAT FREE?!?!  The first ingredient is SUGAR, which means the bulk of this cookie is sugar.

Monitoring fat intake is important (especially if weight-loss is an ultimate goal), but the ingredient label is key for determining what kind of fats you are eating.  This is important because not all fats are villains!  Some fats are healthy and necessary in a balanced diet.

saturated fats tend to be solid at room temperature like a stick of butter	mono- and poly-unsaturated fats tend to be liquit at room temperature like olive oil

Which are the good and bad fats?  There are four major types of dietary fats:

1. Saturated fats: Bad – raises bad cholesterol (LDL) and can cause heart disease. Note: Butters and meat fats from grass-fed animals are much richer in the good omega-3 fatty acids.   Plant-based saturated fats are better, too.
2. Trans fats: Worst – raises bad cholesterol (LDL), decreases good cholesterol (HDL) and can cause heart disease.
3. Monounsaturated fats: Good – can lower bad cholesterol and will not clog arteries.
4. Polyunsaturated fats: Good – can lower bad cholesterol and will not clog arteries.

Our bodies need the good fats for healthy heart function  energy, brain function, cell repair and building, regulation of the hormonal system and insulation

How can you detect bad fats in your foods?  Read the ingredient label.

Did you play last week’s little trivia game?  If you missed it, go back and play!  One of the ingredients in the innocent-seeming sweet treats (aka Kellogg’s® Pop-Tarts®) is PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL.

This ingredient indicates that the food has trans fat, the unhealthy fat. Yep, bad fats can be found via the ingredient label.

So, find the bad fats by reading the ingredient labels and don’t fear all fats!

Jessica’s Story (in her own words):

We just wanted to say thank you! We heard about and signed up for your pantry makeover. We love what you are doing — trading in “bad foods” for healthy ones. We have been trying to cut out some of these items, and the coupons give us extra incentive to stick with it!

Here’s our story: My stepson’s mother and doctor put him on medications for ADHD when he was 4 years old. He had HORRIBLE side effects from it. We insisted that he be taken off of them immediately, but we needed to find something that would work!

A friend told us about his son’s allergies to artificial colors. We took our soon off ALL artificial color! He’s a completely different child now, and guess what? NO MEDICATIONS!

He’s 6 years old now, in 1st grade and doing great in school.

Now with all your help, we are cutting out high fructose corn syrup and partially hydrogenated oils. Please keep the coupons coming! We want to be loyal to your store because health was always your concern.  But with the bad economy, it’s difficult not to be lured by the cheaper prices at Walmart. The coupons are a wonderful incentive.

Thank you again!