The purpose of eating good fats is to rebuild your functional, structural and energy biochemicals.
The definition of a healthy fat has nothing to do with whether it is saturated or mono- or polyunsaturated, but everything to do with whether or not the fat is damaged.
Avoid all damaged fats. Some fats are damaged when the molecules of the fat are rearranged during the cooking or processing of the fat. This damaged fat is known as a trans-fat. You know a food product is more likely to have trans-fats in it if the package says "partially hydrogenated" or "hydrogenated."
Do not buy or eat products that contain these types of fats. In fact, this is a good time to go through your cupboards and refrigerator and throw away all foods than contain damaged fats. When you are looking for good fats, check the ingredients and look for saturated fats, or cold-pressed, pure-pressed, or expeller-pressed mono- or polyunsaturated oils.
Most margarine contains trans-fats, so begin eating organic butter or olive oil today.
The Schwarzbein Principle 2-The Transition Diana Schwarzbein, M.D.
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