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Fats

What we think about fats seriously affects what we demand from farming. Different fats originate from  different farms. For example, animals fats are easily produced on grassland whereas vegetable oils are best produced in tropic regions, oils like rape are often produced in monoculture crops. The demand we create for fats will change what is demanded of farmers and our planet, whether it is olive oil, duck fat, linseed oil, or soya.


Health groups argue that different types and qualities of fats in our diets can have significant and far reaching effects on our health. Our brains are 60% fat and groups believe eating different fats can affect its functioning as well as many other important body functions.


There has been different messages going around about what does make good healthy fats. Over the last century consumers have been encouraged to switch animal fats from vegetable oil, and saturated fats to polyunsaturated fats. However, Is this right? The advice does not seem, any more, to be based on as firm as  assertions as before. Raising questions about what we should  believe is best for us and our planet.


Oils can be very different in nature: Fatty foods can contain different levels of saturation, they can be natural or industrially altered, they can be clearly visible or be hidden in processed foods. Fats can handle different levels of heat before they become altered and can produce new compounds. There can be double carbon atoms at the third molecule from the end of the hydrocarbon earning it the name Omega 3 as well as many other variations perhaps some we don’t even know about.
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Author: foodthinker
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