Yoga, Value Of Good Fats

Bob Crowther provides some information about the importance of consuming fats to maintain a healthy body.

The American Heart Association website is a valuable resource for individuals seeking information about fat nutrition and the biological consequences of consuming certain types of fats.

Fat Nutrition Resource

Composed of carbon, hydrogen and oxygen, what we identify as fats are compounds classified and known to the public by food labels using the following terms - among others:

• saturated
• unsaturated
• trans 
• hydrogenated/partially hydrogenated  

These names reflect their chemical structure: saturated fats have hydrogen ions bound to carbon while unsaturated fats have double bonds between carbon. 

Trans fats are unsaturated vegetable oils.

Often referred to as lipids, fats are a high energy source  for the body (fat metabolism provides 9 calories/gram). 

Biology of Fats

Fats are essential for good health and normal biological functions - over 90% of fats in our bodies are found as triglycerides (three fatty acids attached to a glycerol backbone). 

Among the important biological functions of fats: 

• they are critical components of cell membranes; required for both nerve function and normal brain development 

• stored as triglycerides within fat cells (adipocytes) - these cells release the hormone leptin; act as subcutaneous thermal insulation 

• essential for transport, absorption and storage of fat-soluble vitamins (A, D, E and K) - briefly: A (eyes), D (bones), E (anti-oxidant), K (blood clotting)

• essential fatty acids are required by our bodies through food consumption; omega-3 involved in production of prostaglandins (hormone-like substances) with anti-inflammatory roles

Yet, despite their significance, misperceptions about fats exist among the public.

Helpguide.org lists a number of myths about fats worth noting: 

1. all fats are the same and bad
2. lowering the amount of fat consumed matters most
3. food labels citing fat-free indicates a healthy choice
4. consuming foods low in fat is key to weight loss
5. all stored body fat is equivalent.

In recent years, fat consumption has been the focus of the medical and nutrition communities as obesity and diabetes levels have escalated.

Read Michael Moss' description re: how the food industry and their scientists have enhanced fat levels in processed foods in his book, Salt, Sugar, Fat (2013).

Although nutritionists have recognized good fats (monounsaturated and polyunsaturated) and bad fats (saturated, trans fatty acids, hydrogenated and partially hydrogenated), this distinction is likely misleading and inaccurate. 

Future postings will focus on the challenges the public faces in making informed healthy food choices about fats and provide comments on cholesterol, omega fatty acids, the conflicting roles of the United States Department of Agriculture (USDA) and the medical consequences (diseases) associated with the consumption of bad fats.

Sources for cited information include the American Heart Association, Helpguide.org, the Mayo Clinic, Micheal Moss book (Salt, Sugar, Fat), New York Times.

#Yoga And Fats  #Fats And Nutrition #Yoga And Nutrition