Fat is an important part of a healthy diet in that it
• protects our internal organs
• absorbs and transports fat-soluble vitamins A, D, E, and K
• keeps us warm
• provides the body with myelin to insulate nerve fibers
• fuels the body
• regulates hormones and is crucial for cellular reproduction

But of course it is important to eat the right kinds of fats. Saturated fats (solid at room temperature) usually come from animal sources, are difficult to break down by the body, and are associated with increasing cholesterol. Unsaturated fats (liquid at room temprature) are the most desirable to consume—they break down easier, therefore keeping the blood vessel walls clean and plaque free, and help to carry excess hydrogen from the body. Hydrogenated fat (also called Trans fat) is the most dangerous and hardest to digest—the excess hydrogen stiffens joints and actually deactivates some digestive enzymes.

The three main types of Essential fatty acids are:
• Omega 3—from cold water fish, encapsulated fish oils and flax seeds
- decreases LDL cholesterol and triglycerides, while increasing desirable HDL cholesterol
- decrease high blood pressure
- carry oxygen through the body, the blood and brain
- decreases clumping of blood cells on artery walls
- regulates the heartbeat
- improves conditions of fatty liver or kidneys
- improves conditions of allergies, asthma, depression, infertility, menstrual cramping,
­migraine headaches and psoriasis
• Omega 6—most common fat, and is usually over-eaten in today’s diet—thickens the blood
• Omega 9—created in the body from omega 3 & 6 (should be a 1:1 ratio for proper production)

Tune in on Monday when I talk about what kinds of fats to cook with, signs you are not digesting fats well, and what to do about it if you aren’t.