NOT ALL FAT ARE CREATED EQUAL

There are basically four types of fats in our diet.

Saturated fats are found in beef, chicken, cheese, butter, palm and coconut oil. They are solid at room temperature and melt when you heat them. These fats may increase artery-clogging LDL cholesterol in the blood, which is associated with an increased risk for heart disease.

Monounsaturated fats , which are found in canola, olive and peanut oil, may actually lower the LDL in the bloodstream.

Polyunsaturated fats are found in corn, sunflower, safflower and canola oil and are necessary for maintaining healthy cell structure.

While monounsaturated , polyunsaturated and saturated fats can have a rightful place in our diet, there is another fat that should be avoided altogether.

Transfats are often formed when vegetable oils are processed into margarine or shortening and are found in a variety of packaged foods. Transfats are the most harmful type of fat because even small amounts can increase the LDL and lower the HDL (the "good" cholesterol).

At home, transfats can be eliminated from many recipes by replacing margarine with canola oil, although some adjustments to the recipes must be made.