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Good fat, bad fat how to lower your cholesterol and reduce the odds of a heart attack by William P. Castelli

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Published by Fisher Books in Tucson, Ariz .
Written in English


  • Hypercholesteremia -- Prevention,
  • Myocardial infarction -- Prevention,
  • Low-fat diet -- Recipes,
  • lipids in human nutrition

Book details:

Edition Notes

Includes bibliographical references and index.

StatementWilliam P. Castelli, Glen C. Griffin.
ContributionsGriffin, Glen C.
LC ClassificationsRC632.H83 C37 1997
The Physical Object
Paginationviii, 256 p. :
Number of Pages256
ID Numbers
Open LibraryOL998513M
ISBN 101555611176
LC Control Number96037278

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When it comes to diet, fats get a bad rap. Some of this is justified, because certain types of fat — and the fat-like substance cholesterol — may play a role in cardiovascular disease. Americans have become downright fat-phobic. And with good reason: Scientists have pointed to fat as a possible cause for diseases ranging from heart disease to obesity to some cancers. In response. The New Good Fat Bad Fat book. Read reviews from world’s largest community for readers/5(9). Case in point: peanuts are not completely bad; they contain 54% monounsaturated (GOOD fat), 28% polyunsaturated and 18% saturated. Another example: tuna is an excellent source of 3-omega fatty acids (GOOD fat) but are like put in the bad fat column for reasons other than .

Why are trans fats bad for you, polyunsaturated and monounsaturated fats good for you, and saturated fats somewhere in-between? For years, fat was a four-letter word. We were urged to banish it from our diets whenever possible. We switched to low-fat foods. But the shift didn't make us healthier, probably because we cut back on healthy fats as. But did you know the real killer is trans fats-- a common fat in packaged foods and baked goods? This handy counter identifies all types of fats in the foods you eat-- including trans fats. And health writer Sheila Buff clearly explains which are the "bad fats" you need to avoid and which "good fats" are a must for lifelong : Sheila Buff. WHY GOOD FATS GO BAD: THE TWO CAUSES OF RANCID TASTE Nature does not make bad fats, factories do. By mass producing oils, we can damage them in two different ways that can lead to rancid taste. ENZYMES. When oils and fats are too old, they can break apart into free fatty acids, which taste bad and are one of the major causes of rancidity.   Good Fats, Bad Fats. Credit Paul Rogers. beef fat, lard and even coconut oil depends on the quality, size and length of the studies and what foods are eaten when fewer saturated fats are.

Toxic Fat: When Good Fat Turns Bad, provides a revolutionary new understanding of our current obesity epidemic by showing that it can be viewed as a form of cancer to be treated using the clinically proven pathway to change the expression of your genes using food as a drug to rid your body of toxic fat. For many of us, one of the first signs of toxic fat is the accumulation/5. Additional Physical Format: Online version: Lambert-Lagacé, Louise, Good fat, bad fat. Toronto, Canada: Stoddart, (OCoLC) Document Type. Good Fats, Bad Fats All fats are not alike. Some types of fats are essential for good health. Other fats can raise blood cholesterol levels or have other negative effects on cardiovascular health. Eating too much fat of all types can add excess calories and lead to weight gain. However, since ‘regular’ meat, esp. beef, is pumped full of anti biotics, hormones, etc., which are STORED IN THE ANIMAL’S FAT, it would NOT be a healthy thing to eat. ‘Pure’ animals, raised on what God designed them to be eating, are very healthy and their fat is .