I am surprised when I still hear derisive comments about specific foods because of their fat content. It’s been years since the low-fat revolution, but I find that even now, some people will never consider butter or an avocado to even come to rest on their plate. This attitude reflects not only a basic lack of knowledge about proper nutrition, but also reveals an intense, unfounded fear of fat. Fat seems to be a villain that must be avoided at all cost, when in fact it is your friend.
The real problem is that your body needs dietary fat for good function. Once that has been established, the issue becomes one of judicious discrimination: not all fats are created equal. Certain types of fats are indeed damaging to your body and should be minimized or altogether avoided, while other kinds must be included in the diet on a daily basis.
An essential step towards good health is, therefore, a sound approach to dietary fats that combines understanding which kinds of healthy fats to include in the diet and in what amounts.
The following article sorts out the matter simply and in plain language. Rest assure that your body will thank you when you add a bit of good fat into your meals.