Saturated Fats are HEALTHY

Further to Sarah’s discussion, the fat-soluble vitamins are in the fat and the skin; and nutrients like Vitamin D, so long as it’s a true free-range organic in the case of chicken. However, don’t eat chicken too often. Being high in Omega 6 fats, it does not have the same health benefits and healthy fats as grass-fed beef.

When you get this high quality grass-fed beef, always retain the fat (you can render it into your cooking). Here’s why:
1.) It will keep the meat tender
2.) It will make the protein more digestible
3.) You will be getting all the benefits of the important fat-soluble Vitamins A, D, E & K

Contrary to what we’ve been lead to believe, the saturated fats made by nature are the healthy fats. They are stable and do not become rancid easily, therefore don’t draw on the body’s antioxidant reserves, initiate cancer or irritate the arterial walls as man-made oils and trans fats do. These fats make minerals absorbable, facilitate protein digestion, provide a ‘clean’ efficient energy source, encourage fat burning rather than storage, and satiate hunger. These healthy fats however are only available in naturally reared ruminants (grass-eating animals), not grain-fed (inferior and not health-supportive). Trim the fat off grain-fed meats if you ever eat them, and make sure to replace the fat component with a high quality butter or coconut oil in the cooking process.


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4 Replies to Saturated Fats are HEALTHY

  1. Fat has had a bad reputation for a long time. And ever since the introduction of fat-free foods, the first world has noticed a massive increase in obesity and heart disease. It turns out that fat has never been the culprit (trans fats excluded), it’s always been excessive calories, particularly those from fructose and alcohol. I always tell patients that the easiest way to lose weight and lower cholesterol is to cut the sugar out of their diet and stop worrying about the fatty acids.

    • … and sugar in the form of so-called-”healthy” grains, as well as all industrial seed oils. Completely agree: no more ‘Low-fat’. Everyone should know their fats, ditch the margarine (and the toast) and get back to butter and pre-industrial foods.

  2. Hi Em,
    So if we eat high quality free range chickens are they ok with regard to the omega 3-6 ratio? And is wagyu beef a good one to eat?

  3. Good question Melinda. Poultry isn’t really ideal, so should be eaten infrequently. It has a not-so-ideal omega 3 to 6 ratio (6 much high than 3, making it pro-inflammatory, even with organic pastured chickens). It’s better to give preference to grass-fed (and “finished”) red meat, wild fish and organic free-range eggs. All have a better EFA balance. But high quality organic chicken a couple of times a week is fine. Wagyu is great, but only if it’s grass-fed/finished; a lot of Wagyu is finished on grain; this gives it the fatty marbling (bad fats). Harder to find but it is available. Interrogate your butcher and local farmer to find it!

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