Are all Fats Created Equal?

There is a difference between Animal Fats and Plant Oils. Many of us are not aware of many differences other than the flavor animal fats have on our foods. Here are some of the differences: Animal fat has more saturated fat; like butter, meat and dairy fats, shortening and lard, are solid at room temperature. Animal fats in cheese, butter, cream, egg yolks and organ meats are all sources of dietary cholesterol.

Plant oils are unsaturated fats, both mono and polyunsaturated, like seafood, plant or nut oils, are liquid at room temperature. All plant oils are cholesterol free. Unrefined vegetable oils are the least processed and most natural. They are mechanically pressed and filtered (cold pressing applies only to olive oil).

Vegetable oils are traditionally seen as top dietary sources of essential fatty acids. New research shows this to be true only of cold pressed olive oils. Commercial oils contain such a large number of contaminants and are so heavily processed that they can no longer be regarded as good sources of EFA’s (essential fatty acids).

Monounsaturated fats, in seafood, avocados, nuts, olive oil, canola and peanut oil, are considered the healthiest fats. Monounsaturated oils are rich in fatty acids and important for normalizing prostaglandin levels. Tests show that eating moderate amounts of unrefined, monounsaturated fats also significantly lower allergic reactions.

Polyunsaturated fats, in seafood, walnuts and vegetable oils, are healthier than saturated fats, but not as healthy as monounsaturated fats. Polyunsaturated vegetable oils are good sources of EFA’s (linoleic, linolenic and arachidonic acids) necessary for cell membrane production, balanced prostaglandin production and metabolic processes. Good polyunsaturates include sunflower, safflower, sesame oil and flax oil.