Stop fearing “fatty” foods — USDA removes fat consumption limit

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By Kara Condie

After 35 years of consumer obsessions with refined carbs and low-fat products, the U.S. Departments of Agriculture and Health and Human Services have removed the limit on total fat consumption in the average American diet.

Americans can now enjoy rich, healthful fats founds in nuts, vegetable oils and fish, according to an article in Health magazine. These fats that many Americans have been missing out on are protective to the body, particularly for cardiovascular disease, and helps boost vitamin absorption.

There are many different forms of fat that the body can consume, such as unsaturated, saturated, and trans fat.

Unsaturated fat is a liquid substance at room temperature and is found in nuts, seeds, vegetable oils and seafood. Unsaturated fat is heart-healthy.

Saturated fat is a solid at room temperature and is found in animal foods like meat and butter. Saturated fats are also found in coconut and palm oils.

Trans fat are originally liquid fats that turned into solid fats through a process called hydrogenation. Trans fat is found in fried foods, baked goods and processed foods. Trans fats are unhealthy for the heart and were banned from the food supply in 2015. By 2018, the FDA will eliminate all trans fat in foods, according to the New York Times.

The fats that work well in any diet are the more natural, organic fats. Fats found in processed foods and store-bought goods should be avoided.

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