Polyunsaturated Fats

Polyunsatured fat became popular when "high cholesterol" became the "culprit" for heart diseases. They are found mostly in vegetable oils such as corn, sunflower and safflower oils and products made with them. It is true that polyunsaturated fats does not raise blood cholesterol.

As such, consumers use polyunsaturated fats freely. But it is yet another form of fat. Like all fats, they are high in calories making it harder to maintain healthy weight if consumed often.

Also in large amounts, polyunsaturated fats can cause health problems because they make us more vulnerable to damage from destructive "free radicals". Although antioxidant vitamins and phytochemicals from vegetables and fruits help to protect us from free-radical damage, we make their job harder when we consume too much polyunsaturated fat.

The chemistry of cells in our body can also change because of the type of fat we eat. There is one type of polyunsaturated fat, however, that we should eat more often as it promotes our health. The omega-3 fats found in fatty fish like salmon and cod, as well as walnuts and flaxseed can help decrease blood clotting and inflammation. But most of the polyunsaturated fats in cooking oil and "margarine" used in cooking are another type called omega- fats. Too much of this fat causes an imbalace in our body, increasing inflammation that may set the stage for both cancer and heart disease.

Comment from Cancer Answers: Avoid using polyunsaturated fats. For frying, use sesame seed oil, ghee (clarified butter) or coconut oil (preferably cold press or home made).