Nutrition: Fats Chapter 6
- What are Fats? (VIDEO)
- Facing the Fats
- Not all Fats are Equal
- Fiber & Lowering Cholesterol (VIDEO)
- Two Sources of Cholesterol: You Eat It & You Make It
- "Good" Fats: Unsaturated & Omega-3 (VIDEO)
- Saturated Fat & Its Effects (VIDEO)
- Fats in Nature: Good Fats & Bad Fats
- "Good" Fats: The Big Omega's!
- Trans Fats (VIDEO)
- Trans Fats: Plaque Attack
- Building a Body with Fat
- Your Brain is Built on Fat
- When Fats Take Revenge
- Reading Your Fats is Not So Tough
"Good" Fats: Unsaturated & Omega-3
Not all fats need to be avoided. Unsaturated and Omega-3 fats are actually an important party of a healthy diet! Unsaturated fats come in two types: monounsaturated and polyunsaturated. Good sources of these fats come from healthy oils, nuts, seeds, fish and avocados. Studies have shown that replacing saturated fats in the diet with unsaturated fats will lower blood cholesterol and the risk of cardiovascular disease.
Omega-3 fatty acids are known as essential fatty acids. These fats must come from our diet because our bodies cannot make them on their own. They play key roles in every system in the body, including our cardiovascular, reproductive, immune, and nervous systems. They are also important in the regulation of many physiological processes and are crucial for the health of cell membranes and the neurological development in infants.
What are Fats?Fats. When you read that word, is “health” the first thing that pops into your head?
Fiber & Lowering CholesterolTake steps towards better health exploring why a diet rich in soluble fiber is a great way to help lower “bad” LDL cholesterol.
CHAPTER 6 (currently viewing)
Good Fats: Unsaturated & Omega-3Not all fats need to be avoided. Unsaturated and Omega-3 fats are actually an important party of a healthy diet!
Saturated Fat & Its EffectsJust like cholesterol can be divided into “good” and “bad” varieties, the rest of the fats family can be too.
Trans FatsTrans fats are artificially modified vegetable oils that have been widely used in fried and processed foods.
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