Saturated fats are linked to cardiovascular disease; we serve ourselves well by limiting intakes. Here follows brief term definitions. Fat is a broad term to cover all fats. Fatty acids are fats. Polyunsaturated fatty acids are essential and include omega 6 and 3. Monounsaturated fats are between saturated and polyunsaturated. Trans fats are corrupted fats. Trans fats can only be made from polyunsaturated fats and less easily from monounsaturated fats. The exposure of light, oxygen and especially heat acts as the trigger for trans fat production. Antioxidants helpfully reduce their production. Buying oil in dark glass bottles is healthy packaging to protect your fats from being corrupted.

Trans fats are unavoidable, like crime! Yet we can put security up with antioxidants and correct food preparation. Olive oil has links to the heart protecting Mediterranean diet. Sources of polyunsaturated fats such as seeds, nuts and sea food need care to protect against spoilage. Fish must be kept frozen until preparation for eating. Seeds and nuts should be left in their protective shells until near time of consumption. Fats go rancid pretty quickly. Processing of fats can be a tricky business, and technology always has an eye open to improve methods. Look after your oil intakes. You want quality oil. We give quality oil to our cars to run smoothly. Do the same for your body.

Some signs of essential fatty acid deficiency can be brittle nails, flaky skin, low immune system, high risk of clotting, poor infertility and learning. In fact the deficiency of one fatty acid can lead to excess of another. High quality oils and supplements are easy quick deliveries of fats that can be healthy when taken with care. The care should be about not overdoing intakes or ignoring them out right. Last but not least olive oil complements salad, if you like salad dressing. Do know that the antioxidants in salad deter and lessen your olive oil buddies from being corrupted! It’s a favourable combination.

Anastacia Sampson D.N. Med