Healthful fatty foods and oils (and not-healthful fats to avoid)

Avocado Signature

By Cat, April 2019 (Image, right, from an article on Signature Foods; link has been lost)

I’ve been working on moving my health articles from my old iWeb site to this blog; in that process I review and update each article with new or changed information. I used to have a list of foods rich in healthful fats on my Cyclical Ketogenic Diet (CKD) page, and decided to add info about the fatty acid contents of each. That made the post too long, so I have moved it to this new posting, leaving just the list of foods on the CKD page. I also include a list of the un-healthful fats and the types of food that contain them, on this new posting.

Dietary fats: lists of foods with healthful fats and not-healthful fats

Mercola (1 A, 1B) identifies the following foods as rich in healthful fats (text in brackets is for my additions; the bold-purple text links are to other articles on Cat’s Kitchen).

Avocados

% of total fat (4, 3A):

  • 15% saturated (as palmitic and stearic acids),
  • 67% mono-unsaturated (as oleic acid) and
  • 12% poly-unsaturated (as linoleic and linolenic acids);

Coconuts and coconut oil

Coconut oil is excellent for cooking as it can withstand higher temperatures without oxidizing); % of total fat (4):

  • 90% saturated (as caproic, caprylic, capric, lauric, myristic, palmitic, and stearic acid)
  • 6% g mono-unsaturated (as oleic acid)
  • 2% g poly-unsaturated (as linoleic acid)

Fish and Fish Oils: Wild-caught Alaskan salmon, sardines, anchovies and/or krill oil

These provide animal-based omega-3 (DHA and EPA) (10D) fat while being low in [toxic] mercury.  [I don’t recommend farmed seafood.]

  • Anchovies; about 33% of total fat (14B)
  • Cod liver oil (many brands process their cod liver oil, decreasing its effectiveness, so choose carefully; I use Green Pastures Cod Liver Oil from fermented cod livers)
  • Fish oil (if from fatty fish, but many brands process their fish oil, decreasing its effectiveness)
  • Krill oil; 14% of total fat (1C)
  • Sardines; about 24% of total fat (14A)
  • Wild-caught salmon; 21% of total fat (average for 4 species: King, Sockeye, Silver and Pink Salmon (13)

Butter and Ghee (Clarified Butter) and Cream

Choose only dairy products made from Organic raw milk/cream of grass-fed dairy animals. Butter is excellent as an accompaniment and for baking; if used for sautéing, be sure the heat is low. Ghee is excellent for cooking and baking.

Butter and Ghee; % of total fat (6, 10B)

  • 62% saturated (as butyric, capric, caproic, caprylic, lauric, myristic, palmitic, stearic acids)
  • 31.9% mono-unsaturated (as oleic acid)
  • 0.3% poly-unsaturated (as linoleic and linolenic acids)

Cream: % of total fat for bovine (cow) cream (12)

  • 63.8% saturated (as butyric, capric, caproic, caprylic, lauric, myristic, palmitic, stearic acids)
  • 22.4% mono-unsaturated (as oleic acid)
  • 3.6% poly-unsaturated (as linoleic, conjugated linoleic and alpha-linolenic acids)

Cacao butter (raw)

% of total fats (2B):

  • 36-43% saturated (as stearic, palmitic, myristic acid, arachidi, and lauric acid)
  • 29–43% Mono-unsaturated (as oleic, and palmitoleic acids)
  • 0 – 5% Poly-unsaturated (as linoleic and  α-Linolenic acids)

Nuts, raw [preferably sprouted]

Macadamia and pecans are ideal as they are high in healthful fats, while being low in protein. The following fat composition data is for pecans; the percentages are of total nutrients, not just of total fats (7, 8A):

  • 8.6% saturated (as palmitic, stearic and arachidic acids);
  • 57% mono-unsaturated (as oleic and gadoleic acids);
  • 3% poly-unsaturated (as linoleic and alpha linolenic acids)

Seeds, [raw, preferably sprouted]

This includes seeds like black sesame, cumin, pumpkin and hemp. The following fat composition data is for pumpkin seeds; the percentages are of total nutrients, not just of total fats (8B)

    • 8.5% saturated (as lauric, myristic, palmitic, and  acids);
    • 14.3% mono-unsaturated (as oleic, palmitoleic and gadoleic acids);
    • 20.9% poly-unsaturated (as linoleic and alpha linolenic acids)

Olives and olive oil

Make sure it’s third party certified, as 80 percent of olive oils are adulterated with vegetable oils). See Olive Oil: The Real Deal, or Adulterated/Fake for more on this. % of total fat: (4B)

    • 14 – 21% saturated (as palmitic, stearic, arachidic, and behenic acids),
    • 66 – 81% mono-unsaturated (as palmitoleic, oleic, gadoleic and erucic acids)
    • 7 – 26% poly-unsaturated (as linoleic and linolenic acids)

Meats from grass fed and finished (pastured), preferably Organic, and humanely raised livestock

Avoid CAFO (concentrated animal feeding operation) animal products. See Lard, tallow, duck and goose fat, below, for composition info.

MCT Oil

[This is not a natural triglyceride; rather is produced by reacting a mix of natural Medium Chain fatty acids with glycerol; because of this, I am skeptical about MCT oil and prefer natural fats/oils high in medium-chain fatty acids (6 – 12 carbons long). (10C)] % of total fat:

  • 100% saturated; as caproic, caprylic, capric, and caproic acids (6, 8, 10 and 12 carbons, respectively)

Lard (pork fat)

Lard is rendered fat from hogs, and is excellent for cooking and baking (such as pie crusts). Be sure to select lard that is not hydrogenated, or render it yourself. See my posts on (originally from The Essentialist (11 A, 11B)) about rendering : Rendering Lard – the Perfect (& Original) Shortening and Rendering Lard in a Crockpot: The Process.

Percentage of total fats in lard (10A):

  • 40% saturated
  • 48% monounsaturated
  • 12% polyunsaturated.

Tallow (beef & mutton fat)

This is another excellent animal fat for cooking; it is also good fo rbaking but you may not like the flavor. % of total fats (10A):

  • 50-55% saturated,
  • 40% monounsaturated,
  • <3% polyunsaturated.

Duck & Goose fat

This was my Mom’s favorite fat for cooking and baking. She rendered it herself (see Lard, above for links to articles on how to render). % of total fats (10A):

  • 35% saturated,
  • 52% monounsaturated,
  • 13% polyunsaturated.

Egg yolks from Organic, Pastured Hens

% of total fats (2C, 9)

  • 38.5% saturated (as lignoceric, myristic, palmitic, stearic, acids)
  • 48.2% Mono-unsaturated (as oleic, palmitoleic, and vaccenic acids); interesting note: vaccenic acid is a natural trans fatty acid
  • 13.2% Poly-unsaturated (as arachidonic, linoleic, linolenic acids)

Dietary fats: not-healthful fats to avoid

  • Fats: Partially-hydrogenated trans fat (not natural) which act as a pro-oxidant [encourages oxidation];
  • Highly refined poly-unsaturated vegetable oils which are high in damaged omega-6 fats, and produce toxic oxidation products like cyclic aldehydes when heated.
  • Interesterified fats, which are an unnatural combination of natural fats].
  • Foods: most processed/packaged foods, because they typically contain inexpensive synthetic (not natural) fats, or altered natural fats. Also common in restaurant foods.

References:

  1. Mercola:
    1. Basic Introduction to Metabolic Mitochondrial Therapy: articles.mercola.com/sites/articles/archive/2017/05/21/metabolic-mitochondrial-therapy-introduction.aspx
    2. Beginner’s Guide to the Ketogenic Diet: articles.mercola.com/ketogenic-diet.aspx
    3. Krill vs Fish Oil: mercola.com/infographics/fish-oil-vs-krill-oil.htm
  2. Wikipedia:
    1. en.wikipedia.org/wiki/Cyclic_ketogenic_diet
    2. en.wikipedia.org/wiki/Cocoa_butter
    3. various fatty acids: myristic, palmitic, palmitoleic, heptadecanoic, stearic, oleic, vaccenic, linoleic, linolenic, arachidonic, and lignoceric
  3. (4) healthyeating.sfgate.com/type-fat-avocado-5397.html
  4. (5) Essoteric Oils:
    1. essentialoils.co.za/avocado-analysis.htm
    2. essentialoils.co.za/olive-analysis.htm
  5. (6) livestrong.com/article/363811-the-fatty-acid-composition-of-coconut-oil/
  6. (7) webexhibits.org/butter/compounds-fatty.html
  7. (8) cambridge.org/core/services/aop-cambridge-core/content/view/S0007114506003564
  8. (9) The PaleoDiet:
    1. thepaleodiet.com/nut-fatty-acid-composition/
    2. thepaleodiet.com/seed-fatty-acid-composition/
  9. (10) internationalegg.com/wp-content/uploads/2015/11/Tesedo%20-%202006.pdf
  10. Cat’s Kitchen:
    1. Good Fats for Cooking: catsfork.com/CatsKitchen/good-fats-for-cooking/
    2. Ghee – Clarified Butter: catsfork.com/CatsKitchen/ghee-clarified-butter/
    3. Good (Healthful) vs Bad (Not Healthful) Fats and Oils: catsfork.com/CatsKitchen/good-healthful-vs-bad-not-healthful-fats-and-oils/
    4. Essential Fats — A Case of Balance): catsfork.com/…/essential-fats-a-case-of-balance
  11. The EssentiaList (Cat is the editor of this website):
    1. Rendering Lard – the Perfect (& Original) Shortening: essentialstuff.org/2010/07/11/Cat/rendering-lard-the-perfect-original-shortening/The EssentiaList (Cat’s articles on that site):
    2. Rendering Lard in a Crockpot: The Process: essentialstuff.org/2010/10/24/Cat/rendering-lard-crockpot-process/
    3.  
  12. intechopen.com/books/fatty-acids/free-fatty-acids-quantification-in-dairy-products
  13. vitalchoice.com/article/why-fat-omega-3-levels-vary-in-wild-salmon
  14. fat secret:
    1. fatsecret.com/calories-nutrition/generic/sardines-skinless-boneless-packed-in-water
    2. fatsecret.com/calories-nutrition/usda/anchovy

About Cat

See my 'About' page
This entry was posted in Diet, Fat or oil, Health and tagged , . Bookmark the permalink.