By Brenda Richter
Your body needs fat, or at least the “good fats” (such as mono and polyunsaturated fats), to function properly. Minimizing and/or avoiding the “bad fats” (such as trans fats and saturated fats) is ideal.
Essential Fatty Acids (EFAs: a long-chain polyunsaturated fatty acid) are the only fats your body cannot produce on its own. EFAs help your cells repair and regenerate, receive nutrition and eliminate waste. They also help combat depression, low energy and stress while improving mental clarity and attention span.
EFAs have another perk! They also help reduce the visible signs of aging! EFAs may be found in nuts, seeds, cold-pressed seed oils and hemp-based products, (oil, protein and seed).
The good, natural fats (think of avocados and flax seed oil) are very sensitive to heat, and are easily damaged by it. Heated fats have lost their antioxidant qualities, and are known to be carcinogenic. Heating fats also makes them sticky, which can cause blockages in the arteries and digestive tract, inhibit the absorption of nutrients, and reduce the body’s ability to transport oxygen. If you eat plenty of fresh green vegetables and fruits, you don’t have to worry much about eating a moderate amount of the good fats. A great way to incorporate this into your diet is in salad dressings…ones you make at home are ideal!
Want variety and recipe ideas? Want to learn more about raw foods and the benefits? Listen to an upcoming “Why Raw?” talk. Limited seating and pre-registration required for the following talks: Oct. 16, 9:30 a.m., Choices Natural Market, 6551 E. Riverside, Rockford; and Oct. 16, 3 p.m., Bushel N Pecks, 328 State St., Beloit, Wis. Cost is free, although a $5 donation is much appreciated. Contact firstname.lastname@example.org or call (815) 543-1207 to pre-register. Visit myrawenergy.com for more information.
Brenda Richter is a graduate of Living Light Culinary Arts Institute, where she received her certification as a Raw Culinary Arts associate chef and instructor. She’s passionate about sharing the living foods lifestyle with others, and teaches raw culinary arts classes in the Rockford area.
From the Oct. 13-19, 2010 issue