A holistic discussion on fat and the fears we have around fat in our livesJune 5, 2013 by Chloe Elgar 1 Comment Raise your hand if you have a fear of fat. A Free Gift: You will receive Chloe's exclusive Life Plan to guide you towards a more conscious and intuitive life plus 5 powerful plant based recipes! ALL PHOTOGRAPHS, CONTENT AND RECIPES ARE CHLOE'S COUNTERTOP ORIGINALS, UNLESS OTHERWISE INDICATED. My grandpa lived to see all kinds of scientific and technological inventions and advancements in his lifetime. I definitely cannot say that I have seen such dramatic advancements as my grandpa might have by the time he was 25, but I have seen some interesting shifts in medical science as we become more and more precise in our research methodology.
As consumers and professionals, we must learn to be flexible with fluctuating recommendations as we continue to modify our research technology to be more precise. Not fifteen years ago, food scientists were excited about a molecule that would make traditionally perishable foods shelf-stable, one that would effectively change the food environment as we know it. In my training to become a registered dietitian, I learned that nearly all fats which remained solid at room temperature were bad for us, and those fats that were liquid at room temperature were better for us. In the last 7-10 years, there has been a dull roar in the nutrition research community about the “good” and “bad” fats. It might be easy to get frustrated and upset about fluctuating recommendations and the vast amounts of conflicting health information, especially nutrition information that is out there. It’s impossible to know everything about my field, but I remind myself that is possible to be an excellent researcher and critical thinker.
Mason Jar MagicJanuary 5, 2016 By healthinstitutestl By now I am sure you have seen mason jars being used in a variety of ways from phone speakers, to candles, to indoor herb gardens, to holiday gifts, to even household organizers.
Choosing healthy fats is something I never thought of before beginning this clean eating journey.
I only had a vague idea about what kind of oil should I buy if I want to cook healthy, so this post really helped me a lot. Disclaimer: Your health care provider knows you, your health history and the kinds of changes you can make to improve your health. Fat has been tied with fear for decades, that it is now completely impossible to think of one without the other. Most people in the world are quite familiar with Starbucks & a lot of people have their own customized drink that they get. These are those fats that are ultimately doing your body a whole lot of good, of course, in moderation.
All you have to do is have the right things on hand, in your kitchen- so that you can quickly whip up a dressing in a few minutes to enjoy fresh! Add more or less water depending on how thick you would like the consistency of your dressing. Dreams of traveling to the moon and outer space were only fantasy to young boys like him growing up in the 20’s, but little did he know he would later witness space exploration first-hand from his own back yard in Florida as space shuttles could be seen taking off from Kennedy Space Center. The human body is complicated and intricate and we now understand that not every person will metabolize drugs, cancerous agents, or even nutrients from food exactly the same.
Trans fat was a food processing and production miracle, but it took some time before health professionals realized consuming it wreaked havoc on the cardiovascular system by raising bad cholesterol and lowering good cholesterol.
Imagine a tablespoon of butter, rich with cholesterol-raising saturated fats, and a tablespoon of olive oil, rich with heart-protective unsaturated fats passing through a straw that represents our arteries.  One can easily flow through, while the other would not. Oz., Pinterest,  the Supplement Superstore, and countless health spokespeople that use every possible media channel and marketing outlet to deliver all kinds of health information. Not until recently, did I seek to enhance my understanding of its properties and uses because I was prompted by my friends and well, by interesting things I saw on Pinterest. Turns out that maybe we were wrong about the functions of saturated fats and unsaturated fats in our diet.
It is my joy to be a lifelong learner and to pass that critically digested information onto my clients and the public.

I just assumed that all fats are bad and that the best oils to use are the ones derived from plants. Refined oils are processed, cleaned with chemicals, and usually come from GMO corn, canola or soy. I still feel sad when I think of all the margarine, that was advertised as a healthy alternative to butter, that I have eaten in my life. They are good for your body and your brain needs an abundance of healthy fats, ESPECIALLY children. Can you imagine being so afraid of something that you are willing to risk your life because of it.
When it comes to marketing and messages, conveying a message that is wired with so much emotion- is really hitting the jackpot. The strength of these marketing messages around fat and it’s effects on customers can be felt in the Starbucks line whenever the barista forgets to use non-fat milk or sugar-free sweetener. These are the simplest guidelines to living that will promise you a life of balance and truth. To be trusted for my expertise, it is my responsibility to participate in lifelong learning. Years later, and we are developing food policies around this little “miracle” and limiting its use in thousands of millions of products worldwide. This visual demonstration helps us easily understand and remember the differences between good-for-us and not-so-good-for-us fats so we can make better choices in our shopping, cooking, and meal planning. From hair care to gut cleanses, nutrition is being used to contribute to healing, curing, or enhancing thousands of body ailments.
Coconut oil has 12 grams of saturated fat in 1 tablespoon and a measly 2 grams of unsaturated fat (translation, it contains mostly “bad” fats and not so many “good” fats).
While we weren’t incorrect, we do not fully understand the scope of these fats and their roles in our body or the differences in their metabolism after eating. These are exciting times in science and research and, just as for centuries before this, we evolve to integrate evidence-based information into our lives to improve our health.
Little did I know that this was not fact, but mostly marketing ploys or based on unsound research.
They need a certain amount of fat in their diets to help the brain and nervous system develop correctly. Check the food label and avoid foods with a high percentage of total fat, trans or saturated fats. THAT, is how influential and powerful our society (and specifically, the messages it portrays) is on it’s members. Every cell in your body has a phospholipid bilayer (aka a lining of fat around it’s membrane) which is made of fat. When you think about it, a lot of these store bought dressings are being made way in advance and are sitting in boxes, in shipment & on store shelves for months (even years)! If you are making a kale salad- really work the dressing into the salad to break down some of the fiber. I must keep abreast of scientific breakthroughs that impact the nutrition field and the health of my clients. It was the same demonstration that I saw while I was a budding nutrition student in my first year of college. How’s a person to know who is right and who is wrong regarding nutrition information when it is coming from doctors, nurses, friends, food scientists, nutritionists, researchers, and “researchers”? Coconut oil is not metabolized and stored in the body the same way as other saturated fats, and though it is nearly solid at room temperature (and no it can not slide easily down a straw simulating your arteries), it does not seem to lead to heart-harming atherosclerosis or cardiovascular disease. Because of this, we are discovering new functions for foods and ingredients, reexamining some old research, and running improved, more focused research.
Consult professionals in their given fields, because it is their responsibility to you, the public, to keep up on the latest information.

For decades, doctors and scientists touted a low-fat diet in order to ward off heart disease and lower cholesterol (which unfortunately a lot of fat was replaced with refined sugar anyway). Before becoming a Holistic Nutritionist, back during my UBC years, I was a stressed out, overly-caffeinated university student. This membrane is very important for the integrity of the cell for many reasons including the obvious, protection. When it comes to oils, they are a great source of good fat, the key is to make sure they are of high quality and have been through limited processing. Think about how sensitive oil is to heat, light and oxygen- and then think about how much exposure it experiences from the moment of production to the moment of consumption. I created Chloe’s Countertop to inspire wellness around the world, to share my life story, and to lead the health empowerment movement.
In that same lecture I compared nutrition labels of palm oil, coconut oil, safflower oil, and grapeseed oil to their physical characteristics. It has some very exciting health benefits such as acting as an anti-inflammatory agent, improving HDL (good) cholesterol, lowering triglycerides, and increasing the absorption of calcium and magnesium, just to name a few. One of the best things you can do for your providers might be to bring up information that you hear, because it will most likely prompt them to check up on it, and get back to you with conclusions based in the latest science and technology.
Fat-free cookies, cheese, and chips are missing the fat that our body needs to feel satiated, so we eat way more to make up for it. Weight loss programs, gyms, food (even Mcdonald’s commercials, which makes absolutely no sense, of course), outdoor activity, yoga, sports beverages, sports marketing, clothing. Explore the beautiful food and life photography, experience my global travel stories, find holistic places to eat, devour recipes to re-create, read stories to inspire and a whole lotta love.
And, yes, it seemed quite consistent; the products containing a larger percentage of unhealthy, artery-clogging saturated fats were likely to be solid at room temperature. I can’t vouch for the cosmetic claims, but most of what I learned about coconut oil certainly does not align with that last assertion.
Because of this, we learn of new things extremely quickly and can make better health decisions faster. The fat-free craze of the 90s increased America’s waistlines and made us less healthy.
Fat is more often than not the center of attention when it comes to information & marketing. Although I must say that things are beginning to change (ever so slightly on a global scale). I can honestly say that I didn’t care about what was in the drink, as long as it was low in fat, little-to-no calories, and kept me awake. Oils that are bought on the shelf at the grocery store in clear bottles are not fats that you want to consume (or cook with). Especially when you find out how easy it is to make your own version that is both DELICIOUS & NUTRITIOUS.
Once the message was released that fat was bad for your health– food companies ran with it. These oils have been through the least amount of processing and contain the most amount of nutritional value! The fats that you want to focus on more in regards to your diet are the monounsaturated, polyunsaturated and omega 3 fats.

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