Fats

[Deleted member 6111]

Good fats and bad fats. which is which? poly/monounsaturated? Saturated? which foods contain them? (yes I can look on web md or whatever but its bluepilled shit about how steak gives you cholesterol or whatever)

 

[Hozay]

nigger fats

 

[Baldingman1998]

Who cares about that shit just do cardio and eat less

 

[Mouthbreath]

low fat works

 

[Cali Yuga]

everything except animal fat, olive oil and coconut oil is cope and will rape your insides and turn you gay and make your kids fat retards

 

[Deleted member 6111]

everything except animal fat, olive oil and coconut oil is cope and will rape your insides and turn you gay and make your kids fat retards

good to know. thats what id thought. is the thing about not having olive oil too hot real? also what is the thinking behind this? what kind of fats are they (saturated or mono etc)? also what about cheese, apparently thats good? does it count as animaL?

 

[Cali Yuga]

good to know. thats what id thought. is the thing about not having olive oil too hot real? also what is the thinking behind this? what kind of fats are they (saturated or mono etc)? also what about cheese, apparently thats good? does it count as animaL?

problem with olive oil is that most of it is cut with vegetable oil, especially if you live in the US

good olive oil will be viscous at room temperature because itll have more saturated fat in it

cheese is good if you can digest dairy

avoiding hyper processed industrial PUFAs like soybean oil/canola oil/etc. is the most important thing

 

[Deleted member 6111]

problem with olive oil is that most of it is cut with vegetable oil, especially if you live in the US

good olive oil will be viscous at room temperature because itll have more saturated fat in it

cheese is good if you can digest dairy

avoiding hyper processed industrial PUFAs like soybean oil/canola oil/etc. is the most important thing

i think my fat intake is pretty good, i dont really eat any of that rubbish. im just wondering about the actual science behind it, so that i can make an informed decision if something comes up. and yeah our olive oil in the uk is pretty decent i think. is extra virgin always best? or is the lower grade stuff better for frying (high heat)

 

[Deleted member 7747]

Monounsaturated fats, as well as some polyunsaturated fats, are consistently cited in nutritional and dietetic journals as being the most nutritionally sound sources of fat. These should be your primary sources of fat. Think nuts, olives, avocado, extra virgin olive oil

Data findings and research has changed in the last twenty years in regards to saturated (animal) fats, and their impact on human health. As always, consume with moderation.

Refrain from consuming trans fats, and any fat sources that are hydrogenated. Research consistently shows that these sources of fat are detrimental.

There has been some limited research that suggests that some oxidation of fat-soluble vitamins and minerals occurs when extra virgin olive oil is exposed to high heat. Although, this does exceed the standardised temperature of everyday cooking processes. I still think it's one of the most nutritionally sound sources of fat. I personally go through at least ten litres of extra virgin olive oil, yearly.

 

[Deleted member 6111]

Monounsaturated fats, as well as some polyunsaturated fats, are consistently cited in nutritional and dietetic journals as being the most nutritionally sound sources of fat. These should be your primary sources of fat. Think nuts, olives, avocado, extra virgin olive oil

Data findings and research has changed in the last twenty years in regards to saturated (animal) fats, and their impact on human health. As always, consume with moderation.

Refrain from consuming trans fats, and any fat sources that are hydrogenated. Research consistently shows that these sources of fat are detrimental.

There has been some limited research that suggests that some oxidation of fat-soluble vitamins and minerals occurs when extra virgin olive oil is exposed to high heat. Although, this does exceed the standardised temperature of everyday cooking processes. I still think it's one of the most nutritionally sound sources of fat. I personally go through at least ten litres of extra virgin olive oil, yearly.

thanks for the info! yeah i mostly cook with olive oil. I have a type (still from filippo berio so i assume still decent quality) which is specifically for frying/cooking. i think they use non virgin ie lower quality because it has a lower smoking temp. is that a good idea or is it better to stick to extra virgin even when cooking at high temperatures? what kind of things are trans/hydro fats and is that what the whole seed oil thing in the us?

 

[Deleted member 10536]

i think my fat intake is pretty good, i dont really eat any of that rubbish. im just wondering about the actual science behind it, so that i can make an informed decision if something comes up. and yeah our olive oil in the uk is pretty decent i think. is extra virgin always best? or is the lower grade stuff better for frying (high heat)

Any olive oil that is not an extra virgin is 100% not olive oil. Extra virgin though, doesn't guarantee it's olive oil. Tbh there's no reason in particular to use olive oil, unless you really like the taste of it. You can easily replace it with coconut oil or simple butter, but not margarine - it's absolute poison. As others have said, animal fats are good and it's something you should be eating. Fatty meat, eggs, cream, butter, cheese - god tier foods.
Nuts aren't bad either, but only a few. Like almonds or hazelnuts.

 

[Deleted member 7747]

thanks for the info! yeah i mostly cook with olive oil. I have a type (still from filippo berio so i assume still decent quality) which is specifically for frying/cooking. i think they use non virgin ie lower quality because it has a lower smoking temp. is that a good idea or is it better to stick to extra virgin even when cooking at high temperatures? what kind of things are trans/hydro fats and is that what the whole seed oil thing in the us?

Hmm I'd personally only use that type of oil (commonly referred to as Light Olive Oil) if I was deep-frying something, which honestly rarely happens. If I was to sauté food, I would still continue to use EVOO. That's just my own personal choice, because at least that way I know that I'm still consuming pure extra virgin olive oil, and not a refined oil blend.

I just read that you're from the UK, so you may not necessarily need to have to worry about added hydrogenated fats. It's more of an American issue. The EU introduced a regulation a few years ago that sets a 2% legal limit to the amount of trans fats in processed foods, so it won't be much of an issue in your continent.