Happy New Year! A new year means my inbox is filled with weight-loss ads, quit-smoking ads, exercise ads, time-managing ads, etc. Yawn!
Just this morning, I had FIVE emails about the dangers of saturated fat. No kidding! Is saturated fat really the villain that everyone says it is?
No way! (A half truth is still a lie. Think about that for a second. Media is filled with half-truths, so be careful where you get your “truth.”)
“Saturated” means that a fat molecule contains ALL of its available bonds are used up by hydrogen atoms. If I just went over your head, that’s okay. (I went over mine, too.) Think of a fat molecule as a little Lego piece. All of the little nobbies on the Lego piece are filled up. There are no nobbbies left. Why is that a good thing? Because they’re very stable. They won’t spoil when you heat them (think toxic, garbage, yuck) as polyunsaturated and monounsaturated oils (vegetable oils like soy and canola). They are also more solid at room temperature (like butter and coconut oil).
This stability means that they make your cell walls more stable, too. If you suffer from frequent coughs or lung difficulties, it could be that your cells are flimsy. They collapse easily. Consume more saturated fat to give stability to your cell walls, and you’ll find it easier to breathe.
The bonds in saturated fat molecules are necessary for a zillion other bodily processes. It’s simple 9th-grade science, even though it’s an amazing design by our Creator God. The chemistry that saturated fat provides allows your body to flush out toxins better, to build better bone and cell structure, and to protect you against micro-organisms.
When your body works more efficiently, you’ll have a more effective immune system and your body will have the resources it needs in times of stress.
Want to know more? Read about fats (with an impressive amount of documentation) at the Weston Price Foundation’s website.
Then toss out any emails (or other advice) that tells you that saturated fat is bad for you. In truth, you’re wanting to avoid “trans-fats,” which are artificially made saturated by modern food processing or heating methods. There is a big difference between “partially-hydrogenated oils” on a label and real butter, made by God. Read your labels. Is it “real”? Eat it with confidence!
(Yummm…. Happy new year!)
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