In 1980, the USDA released the Dietary Guidelines for Americans, which labeled fat as bad and caused many people to reconsider the ingredients in the food they eat. We now see an abundance of low-fat or fat-free options wherever we go. Even our friends don’t eat certain foods because it has “just too much fat”. Watching what you eat is great, but how much of this “fat fear” is valid?
This week’s article goes through the four dietary fats commonly found in the food we eat. These four fats have different physiological effects once digested, some of which are beneficial and some of which may have negative impacts on health and should be limited. We also examine how each fat affects our body composition in this week’s blog.
Here’s to taking care of our body composition from the inside out!