Eating Well With Kim: All The Talk About Fat

By: Kim Beavers
By: Kim Beavers

It gets confusing at times that is for sure. But the good news is not we do not have to eat “NO” fat to be healthy.

In fact it is more the type of fat than the amount of fat that matters these days.

Typically we have tried to cut back on the dreaded saturated fat. And we still should watch how much saturated fat we consume. Seven percent or less of our diet should be saturated fat. This equals about 15g saturated fat per day for someone eating a 2000 calorie diet. Saturated fat is typically found in animal sources (meat and dairy) and is solid at room temperature (fat back, butter).

Trans fat however is the new villain in town. Trans fat is harmful to heart health in two ways. It both lowers the HDL (good cholesterol) and raises the LDL (bad cholesterol). In fact the American Heart Association states that we should get 1percent or less of our total calories from Trans fat. For someone eating 2000 calories that means 2g/day.

Many products are labeled Trans fat free actually do have Trans fat.

How can this be you ask? Well, the labeling law says that if a food has less than 0.5 g Trans fat it does not have to be listed on the nutrition facts panel. To identify foods with “0” on the facts panel that do contain trans fat you must go to the ingredient list and look for the words “partially hydrogenated” oil. If a food product contains that then there is some Trans fat in that product. Of course we don’t know exactly how much but up to 0.49g. Less than half a gram is not much but when the recommended intake level is so low, even a small amount can quickly add up to be more than recommended.

Many prepared cakes, pies, cookies, and baking mixes contain Trans fat.

As I scanned the grocery store shelves I was looking for foods with small amounts of Trans fat and used the ingredient list as my guide. I found many products like cake mix and brownie mix etc. that contained partially hydrogenated oil. My next move was to look for similar products that did not have partially hydrogenated oil in them. And guess what I did find some ----but it was not easy. Ghirardelli brownie mix does not have trans fat, Keebler graham cracker crust did not have Trans fat, but the mini crusts did.

In many (but not ALL) cases the products made without the Trans fat had higher levels of saturated fat. So this might lead to the next logical question: Which is better? I think it is likely best to error on the side of saturated fats versus Trans fat. However that is not the main point of my paragraph. The point or “bottom line” as I like to say is that all of these foods are foods that should be eaten in moderation! It is the fruits and vegetables we should eat the most of and there is no worry about Trans fat, saturated fat or reading ingredient labels. Eating healthy can be simple even when it seems complicated.

Here is a starter list of foods listing “0” trans fat on the Nutrition Facts Panel that do contain partially hydrogenated oil and therefore some trans fat.

If there is not a suitable substitute, then remember portion control. Another point to make note of is that are no fruits and vegetables on the list below, which serves as a reminder of why it is so important to consume adequate fruits and vegetables. Fruits and vegetables are healthy AND they displace other UN-healthy food we might be tempted to eat!

Foods with trans fat

Most National Brownie mixes
Most Ntl. Brand Cake mixes
Most Muffin mixes
Most cookies (fig newtons, vanilla wafers)
Hostess doughnuts
Pie shells
Frozen biscuits

Comparable foods with out

Ghirardelli brownie mix
None found at Bi-Lo
Homemade icing
Krusteaz muffin One-step mixes
Some Pepperidge farm cookies, oreos
Hersey’s cookie mix
Little Debbie prepared muffins
Keebler large graham cracker crust
Organic plain corn tortillas

Transitioning from the villain of the fat world I’d like to end on a positive note and talk just briefly about healthy oils for the home kitchen.

People often ask me “What is the best oil to have on hand at home?”

Here are my favorites.

-Extra virgin olive oil because it is a monounsaturated fat (helps to decrease LDL cholesterol without decreasing HDL). Extra virgin olive oil also has many antioxidants in it which add to the health properties of olive oil.

-Canola oil is the second oil I recommend for the home kitchen. It has a higher smoke point (which means it can be used for higher heat cooking) than olive oil and it is less expensive than olive oil. I use it for baking in place of some of the butter in baked goods. Canola oil also has ALA (Alpha-lenolenic acid) which is the plant version of omega-3 fatty acid. These contribute to heart health as well.

-Additional oils to consider are: walnut oil—for a unique flavor, and sesame oil for wonderfully flavored stir fry recipes.

-Coconut oil: Virgin or unrefined coconut oil has a light sweet nutty flavor and aroma. It is ideal for baking or medium heat sautéing. Virgin coconut oil is high in saturated fat that is classified as a medium chain fatty acid and can raise both the good and bad cholesterols in the body. Some preliminary evidence suggests that coconut oil intake may be associated with a neutral or beneficial effect on cholesterol levels.

With coconut oil and all oils use in moderation preferably to increase your intake of vegetables.

For more information about oils check out this article.

Until Next time: Eat well. Live well.

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