Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

A Fat Full Fall: Introduction

September 22nd, 2009 · 7 Comments · Fat Full Fall, Science of Nutrition

Fat Full FallDoes it ever drive you nuts that candy companies will slap a “Fat Free!” starburst on their packages, tempting sorry dieters to indulge in a snack that is anything but “guilt free?”  I can’t help the sarcastic smirk on my face when I see the words “Fat Free!” emblazoned across sugar-filled indulgences.

What’s the deal with fats?  People are so afraid of consuming fat, likely because they assume they will then become fat.  You are what you eat, right?  Not necessarily, my friends.  The first Food for Thought of the Fat Full Fall at Kitchen Stewardship will cover how fat is metabolized by the body and the role it plays in our bodies.

Some other topics you can look forward to:

For today, let’s start by looking backward.  A few of our Monday Missions have touched on fats.  It’s time to review:

Trans Fats: If there’s one thing you want to learn to avoid in the quest for healthy eating, I’m convinced that this is the winner.  Search Out Trans Fats is a must-read post to make sure you understand the label-reading fiasco surrounding the issue, plus why to avoid them in the first place.

Omega 3s: Americans need more of them, plain and simple.  Read up on health benefits plus the scoop on salmon and flax, two big ways to increase your omega 3s.

olive-oil-pretty

Monounsaturated Fats (healthy fats):  Review the health benefits of monounsaturated fats and some fav foods in this category.

Extra Virgin Olive Oil:  A Super Food Healthy Fat

Phew!  Hopefully you’ve already read some of those.  If not and you don’t have time for them all, start with trans fats and EVOO.

If you want to learn more, be sure to sign up for an email subscription or grab my reader feed.

If you missed the last Monday Mission, click here.

Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money.  If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.

Visit Food Renegade for more Fight Back Fridays.

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7 Comments so far ↓

  • Lenetta @ Nettacow

    Really looking forward to the powdered milk one. I’ve done just enough research to make me use it only when I absolutely have to, though I’ll admit the occasional recipe beckons me (such as my hubs’s favorite powdered coffee add-ins, cocoa mixes, etc.)
    .-= Lenetta @ Nettacow´s last blog ..Weekly Link Roundup, Ouch Edition =-.

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  • Teresa White

    I found your site today when searching for homemaking. i too make yogurt every few days.. we eat it everyday w/ fruit and homemade granola. My husband and I are in our fifties and i thought by making skim yogurt, i was being healthy. but noticed it doesn’t stay with me until lunch.. i am so intersted in your research on full fat.. i will be reading everything i can click.. Thank You ()PS i even make my granola w/o oil….I might need to rethink everything…

    Katie Reply:

    Teresa,
    It will be exciting to hear what you think! Just remember, don’t change too much at once if it will overwhelm you. Baby steps are key! Best of luck with this info-seeking!! Welcome aboard, Katie

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Welcome!  Meet Katie.

I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.

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