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Health & Wellness

Good Fat VS. Bad Fat At one time or another someone has told you to keep away from foods that have fat. No one knew that there was a difference between good fat and bad fat. So everyone began producing fat free food but could not see why people were still gaining weight. The truth is not all not all fat is bad; in fact your body needs specific types of fats to stay healthy and even Lose weight. This article unveils what the difference is between good fat and bad fat. The List Its essential that your body receives the proper fats to store energy On top of that, fat is necessary for your body to absorb necessary vitamins and nutrients. So this is the list of good fats and bad fats Good Fat HDL - high-density lipoproteins also known as good cholesterol Monounsaturated Fat – fats found in plant oils and nuts   Polyunsaturated Fat – found in fish and vegetable oils Bad Fat LDL – Low density lipoproteins Saturated Fat – found in red meat Trans Fat – found in deep fried foods and food cooked in high temperature liquid oils Animal Fat How to Increase Good Fats By reducing the bad fats in your diet and making sure you get plenty of good fats you will be able to not only feel healthier but you will slim down in the process. You can do this by choosing healthier meats and eating more fish and shell fish. Meat products are one of the major sources of fat. Try and avoid meats that are heavily fat marbled and also reduce your intake of hot dogs and salami. As a substitute, try getting chicken or turkey without the skin. By eating shell fish and other fish you will be able to reduce cholesterol levels that are harmful and at the same time increase metabolism. Now that you know the difference between good fat and bad fat, the next time you are shopping for food remember to pick the stuff that will benefit your health and at the same time help you lose weight. Written by Jason Wallace. Courtesy of Articlesbase.com

417_2-2014.pdf  

http://activeezine.com/pdf/417_2-2014.pdf

417_2-2014.pdf  

http://activeezine.com/pdf/417_2-2014.pdf