In my quest to be healthier and lose weight, I cut some fats from my diet, but I added healthy fats. For years we have been told that fat is unhealthy. But we shouldn’t believe everything we’re told.
Personally, I never jumped on the low-fat bandwagon. It didn’t make sense to me. Plus, low-fat food didn’t taste good and eating fat didn’t cause me to gain weight. So I ate it.
In recent years I have learned more about fat. I’ve learned that saturated fat isn’t bad for you, and that like other foods, highly refined oil is not better than natural, minimally processes oil.
Now, I mostly cook with coconut oil and use olive oil on salads. Over the past year I have quit using refined oils such as corn and canola oil, though I do occasionally use it to make carrot cake for a birthday.
I consume plenty of healthy fats including coconut oil, eggs (yolks are a fat source), nuts, and avocados, and I don’t shy away from animal fat, particularly fat from grass fed/pastured animals. Since I have cut a lot of carbs from my diet and often do intermittent fasting, my body needs fat for energy among other things.
Some of you may be wondering about cholesterol. As I mentioned before, my triglycerides dropped quite a bit and they weren’t high to begin with. My good cholesterol also went up.
Rather than trying to tell you what other people say about fat, I’m going to link to a few resources. I certainly don’t have all the information myself, and I’m not trying to give advice. I’m sharing what has worked for me, and increasing healthy fats in my diet is one of those things.
- Healthy Fat Guidelines & The Truth About Saturated Fat
- The Many Roles of Saturated Fats
- 10 Evidence Based Benefits of Coconut Oil
- What Oil Should You be Cooking With, and Which Should You Avoid?
Other Posts in This Series
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