Fermentation and Good Fats
Fat is a big topic in the world of nutrition. From “keto” to “paleo”, diet industry buzz words have a popular theme right now: fats. More specifically, good fats, and how they have been widely misunderstood for years. It’s good to be discerning about trans fats—that’s the stuff in junk food and hydrogenated vegetable oils (aka deep frying). But not all fats should be feared as some can benefit our health in a variety of helpful ways.
In chemistry, healthy fats are defined by any type of fatty acid that contains at least one double bond within their chain. Called monounsaturated fats (with one double bond) or polyunsaturated fats (more than one), they usually come from plants, and are liquid at room temperature. Unsaturated fats can include foods like vegetable oils, nuts, and seeds. They contain omega-3 fatty acids that help reduce the amount of plaque in our arteries, improve ocular heath and support healthy brain function.
Fats also help satiate our appetite. Because they’re digested slower than carbohydrates, fats can help us stop over eating because they makes us feel fuller, longer. Coconut cream is great example. Rich, filling and nutritious, coconut cream is a saturated fat that can be used to boost your breakfast routine, and can even be fermented at home and turned into yogurt by using your water kefir grains. Add it to your smoothies or granola yogurt bowl for a breakfast that will start your day in a healthy way, give your body a boost of live probiotics and keep you energized and focused.