Good fats vs. bad fats
Good fats vs. bad fats… this is perhaps the most controversial and enduring topic in world of nutrition. To further complicate the fat conundrum, we must not only choose the good fats but use them in a way to preserve their healthful qualities and prevent them from turning into bad fats. For example, cold-pressed sunflower seed oil provides a neutral-flavored base for cold salad dressings. But if you heat that oil, due to the unstable double bonds in the oil (a.k.a. polyunsaturated fatty acids), it will oxidize and become toxic to body cells.
How to use good fats: a print-out!
The image chart below is perfect for your Pinterest boards, but I formatted a print-friendly list so you can stick it on your fridge for easy reference.
Download the print-friendly How To Use Good Fats here (it’s a PDF).
We’re having a great discussion down below in the comments! If you have a question after reading this list, check the comments because I might have already answered it there. I’d love for you to join in our discussion!