Have you ever noticed miles before you pass by a KFC or Popeye’s Chicken or a Fish and Chip restaurant you can smell the aroma, not to mention the aroma that lingers in your kitchen after frying?  Welcome to the wonderful world of FATS.  The main properties of fats are to add to the smell and taste of foods, not to mention the tenderizing effect it has on meats.  Notice the difference between a round lean steak vs prime rib?

FATS: the main nutrient responsible for Cardio Vascular Disease (CVD). Per the American Heart Association most recent Presidential Advisory statement based on Scientific evidence states lowering intake of saturated fat and replacing it with unsaturated fats, especially polyunsaturated fats, will lower the incidence of CVD.

Research has shown that CVD is the leading cause of death per year, preventive measure such as what types of fats we consume among other activities will reduce your risk.  Saturated Fats can easily be identified in that it is always solid at room temperature, and it’s the white hard marbling fat found in meats such as prime rib, rib eye steaks, bacon, butter, lard, and tropical oils (coconut, palm, palm kernel oils).  Yes, even Coconut just to name a few.

Saturated fats through a series of physiological functions in the body involving the liver which I have always referred to as the bodies Lipid Builder, will cause blood levels of cholesterol to increase.

Cholesterol on the other hand is a white waxy substance the body of every living animal (humans, birds, fish, cows, pigs) manufactures in the liver. If it has a liver, it makes Cholesterol, don’t get me wrong, Cholesterol is needed for various functions in the body, however as with everything else in our bodies has to  be maintained at a certain level precisely 200 mg or less, when it reaches levels higher than 200 mg within our blood vessels, it tends to accumulate and cause a blockage of blood flow stopping the flow of much needed nutrients such as oxygen to the brain and heart resulting in a Stroke or Heart Attack. Let’s explore the connection between Saturated Fat/Cholesterol.

The Saturated FAT and Cholesterol Connection:  Partners in Crime

So, what’s the deal with Saturated Fats and Cholesterol?  Cholesterol is naturally present in meat of all animal sources, when combined or eaten with the Saturated Fat (white marbling animal fats) will increase the-bodies absorption of the Cholesterol in meat.  Therefore, you are advised to take the skin off the chicken because the skin of the chicken contains saturated fat, by consuming the skin plus the meat (containing cholesterol) will result in a higher absorption of the cholesterol naturally found in the meat; as well you are strongly advised to choose lean cuts of meat.   Rule of Thumb:

Meat + Saturated Fat = High absorption of Cholesterol in your blood stream.

Polyunsaturated Oils are strongly recommended, these are: Olive, Peanut, Soy, Sunflower, and Canola.  More to follow Omega-3, and monounsaturated Fats are a must!