The most common “fat myth” we dispel with clients is:
Eating fat makes us fat
It’s imbalances in caloric expenditure and intake that cause our fat cells to expand and/or multiply. The type of fat we consume is what we need to be mindful of as it has big implications for our health—especially our hearts and brains. No matter the type of fat, all fat is nine calories per gram—the most calorically-dense food there is, so portion control is important to consider in your consumption equation. (Going overboard noshing with countless handfuls of nuts, for example, turns a healthy snack into a caloric bombshell.)
Here are the fast-facts on fat:
Best fats: Mono- and poly-unsaturated fats which are found in nuts, seeds, seafood, soybean oil, canola oil, and peanut oil. Two whole foods containing super-healthy fats are almonds and avocados.
Worst fat: Trans fat. (Think of it like plastic in liquid form.) Avoid any fats listed in a food product as hydrogenated or partially hydrogenated.
Neutral fat: Saturated fats (found in meat and dairy products) are now considered more neutrally after being villainized for years. Best to limit these fats to 10 percent or less of daily calories. If from animals, make sure they are hormones and pesticide-free. (Otherwise, it can disrupt your hormones and increase inflammation.)
For those who want more info, here’s a link to a great overview from the Mayo Clinic:
To your good health!