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reading fat correctly or fat primer

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  • reading fat correctly or fat primer

    I am still a bit confused about the different types of fat out there:

    1. saturated fat is ok if it comes from pastured meat and good sources of fat

    2. polyunsaturated fat not good (i noticed the other day that even import olive oil from trader joe had 1.5g of polyunsaturated fat) also organic meats includes some polyunsaturated fat
    how do you eliminate completely the poly staff?

    3. monounsaturated fat is ok from all the good fat sources that mark recommends

    is that all? am I missing something?
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