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UNDER COVERS
“Healthy
Fats For Life”
by Lorna R. Vanderhaeghe, B.Sc. and Karlene Karst,
B.Sc., R.D.
review by Amy Bauer
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Being the healthy Austinites that we are,
we tend to run as fast as we can from fattening food labels.
Unless a product says low-fat, reduced-fat or non-fat, it’s
safe to say it might have a tougher time making it into our
grocery carts.
In the book “Healthy Fats for Life,”
authors Lorna R. Vanderhaeghe, B.Sc. and Karlene Karst, B.Sc.,
R.D. explain why there are some fats, particularly essential
fatty acids (EFAs), that are actually crucial to our health.
“Many of us have been brainwashed into thinking all
fats are bad. This is simply not the case. In fact, a lack
of certain fats in the diet can be detrimental to our health,”
Vanderhaeghe and Karst contest.
First, it’s important to recognize
that EFAs are considered “good fats” and are found
in several different kinds of oils, including coconut, olive,
flax and hemp. They help increase the absorption of vitamins
and minerals; nourish the skin, the hair and the nails; as
well as promote proper nerve functioning. Unhealthy, or “bad
fats,” are those found in processed foods (hydrogenated
oils) and red meat (saturated fat). By increasing the amount
of “good fats” in the diet and leaving the “bad
fats” on the grocery store shelves, Vanderhaeghe and
Karst argue there is a better chance of reducing your risk
of cancer, high blood pressure and weight gain.
Going a step further, “Health Fats
for Life” concentrates largely on diseases caused by
a diet lacking these so-called “good fats.” “Diet,
weight, diabetes and heart disease are closely interrelated
and positive changes in diet and weight can greatly influence
diabetes and heart disease. By incorporating certain fats
such as EFAs and omega-3 fatty acids (found predominantly
in fish), the chances of heart disease as well as degenerative
diseases such as Parkinson’s and Alzheimer’s can
greatly decrease.”
According to the authors, there is also a
proposed connection between “good fats” and depression.
Our tendency is to turn to “bad fats” for a quick
mood lift, but in the long term, it is the EFAs that keep
our endorphins pumping and our mood elevated. In fact, researchers
have discovered depression to be a common symptom when omega-3
fatty acids are missing from the diet.
This book provides a great inside look at
essential fatty acids and the effect they have on the body,
both mentally and physically. There is also a helpful question
and answer chapter pertaining to common concerns when choosing
the best EFAs, and a portion devoted specifically to recipes.
However, it’s important to note that this can be an
overwhelming read, particularly when chemical formulas are
alluded to or complex acronyms are used nonchalantly in place
of terms most people are not privy to. Though this is not
a swift read, it is a valuable and insightful tool that should
be referenced at different stages in diet and life.
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