Good Fat vs. Bad Fat

Like just about anything in life, there are two sides to fat.  There is good fat and bad fat, but it’s very easy for good fat to become bad.  One example I have for this is olive oil.  People hear that olive oil is a good fat, so when they make a weight loss goal, they start cooking all their food in olive oil.  Olive oil is indeed a good fat.  It has many great properties, since it is rich in omega fatty acids, which means that it is not going to cause extra cholesterol in your body.  It also has positive health implications, from supporting cell re-growth to aiding in raising your HDL levels.

However, just like anything else, too much of a good thing becomes a bad thing.  If you work for 10 hours a week and play for 40 hours, you probably aren’t going to be able to hold down a job for very long.  The same principle applies to fat.  Right now, even though that olive oil is considered a good fat, when you are 100 lbs overweight, your body only recognizes it as extra calories.  In order to stop using this good fat source in a bad way, you will have to rewire your body.  You don’t start supplementing a bad program with good things.  You don’t cook chicken in olive oil at home and still eat a quarter pounder for lunch.  If your body is not a clean and efficient machine, taking in calories and expelling them as energy, your body will take a lot of good things and store them in a very bad way.

Only by changing your program, will the good fats work the way they are supposed to.  We need to reduce fat intake, taking in only what is necessary, reduce body fat to where it needs to be, and then start incorporating olive oil and other good fat sources, such as omega-3 and 6 fatty acids, flax seed oil, and safflower oil as good fat supplements to your diet.

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