Good Fats versus Bad Fats
by Laurie Lynch, ND

Fats -. Fats consist of fatty acids and glycerol, the fatty acids being either “saturated” or “unsaturated   Fats have the primary function of being energy sources for the body, are needed for the absorption of fat-soluble vitamins, And various other functions

Good fats

  •  Avocado can increase energy, aid in weight loss, nourish brain and nerve cells.

  •  Olive oil (cold pressed, organic, in a dark container) helps to improve cell membranes and  brain function.

  •  "EFAs [essential fatty acids] help treat addictive behaviors, including tobacco, alcohol, and drug addictions, as well as addictions to sex and violence… EFAs increase the amount of tension that a person is able to bear. …They keep brain and nerve function more stable under stress and tension.  They help make it easier for people not to 'fly off the handle' at the small provocations, the day-to-day frustrations that lead to the use of alcohol, drugs and addictive behaviors in the first place" (Erasmus, p. 356).  

    Good sources of EFAs include hemp seed oil, flax seeds, raw, soaked sun flower seeds and sesame seeds, Evening primrose oil (helps improve schizophrenia), borage and black currant oils, and lecithin.

     EFA deficiencies can cause behavioral disturbances, impaired vision and learning ability, motor incoordination, behavioral changes, mental deterioration, etc., but can be reversed when EFAs are added to the diet.

 Bad Fats

  •  Animal fats can cause free-radical damage causing cancer, heart disease, high cholesterol, mood and behavioral problems.   “When (these) fats are ingested in any quantity, they slow the emptying of the stomach and produce a certain mental sluggishness” (Mark 148) .  “Meat fats tend to contain more cholesterol and less in the way of essential fatty acids” (Schwartz 112). 

  • Heated vegetable oils -  "Refined oils, tropical fats, margarines, shortenings, partially hydrogenated vegetable oils, etc. which, although free of cholesterol, may kill you by means of other toxic ingredients, far more rapidly than would the feared cholesterol." (Udo Erasmus, 1986, Fats that Heal  Fats that Kill, Alive Books, p. 135).  "Fried foods are found in a typical diet and disrupt the glandular system." (Louise Tenney, 1983, Today's Hearbal Health, Woodland Books, p. 166).

  •  Synthetic fats - Olestra, the fake fat recently approved by the Food and Drug Administration (FDA), is both dangerous and unnecessary. Olestra was approved over the objection of dozens of leading scientists. The additive may be fat-free but it has a fatal side-effect: it attaches to valuable nutrients and flushes them out of the body. Some of these nutrients -- called carotenoids -- appear to protect us from such diseases as lung cancer, prostate cancer, heart disease, and macular degeneration. The Harvard School of Public Health states that "the long-term consumption of olestra snack foods might therefore result in several thousand unnecessary deaths each year from lung and, prostate cancers and heart disease, and hundreds of additional cases of blindness in the elderly due to macular degeneration. Besides contributing to disease, olestra causes diarrhea and other serious gastrointestinal problems, even at low doses. 

    "FDA certified olestra despite the fact that there are safe low-fat snacks already on the market. There is no evidence to show that olestra will have any significant effect on reducing obesity in America. Despite being approved as safe by the FDA, all snacks containing olestra must carry a warning label (similar to one found on cigarettes) that states: This Product Contains Olestra. Olestra may cause abdominal cramping and loose stools. Olestra inhibits the absorption of some vitamins and other nutrients. Vitamins A, D, E, and K have been added” (

    Examples of "good fat" recipes:

    Blend until smooth 3 small LIMES with 4 small AVOCADOS, 4 KIWIS, and 3 Tbsp RAW HONEY. Taste test and adjust. Serve in RAW ALMOND CRUST, or as pudding or frozen as ice cream.
    2-3 cups RAW ALMONDS                           1 or more tbsp. PSYLLIUM husk                              2-4 tbsp. WATER or COCONUT MILK
     dash of BRAGG’S AMINOS                        1 Tbsp. RAW HONEY
         Soak almonds in water 36 hours, drain and dry thoroughly. Process almonds in food processor until fine. Pulse- chop, gradually adding Bragg’s, honey, and liquid until mixture holds together, then gradually add psyllium until thoroughly mixed. Press mixture evenly into pie plate. For a crispier crust, place in dehydrator.

    1 ripe AVOCADO                           2 Tbsp. raw ALMOND BUTTER                            1 cup COCONUT MILK
    2 Tbsp. CAROB POWDER             1/4 cup shredded COCONUT and/ or raw ALMONDS, soaked and chopped
         Blend avocado, almond butter, carob and coconut milk until smooth, if desired, top with shredded coconut and/ or nuts. Eat immediately or freeze as ice cream. 2 serving


      Copyright © Laurie Lynch, N.D., 2008-2011