Are you trying to remember which fat is the good fat to use in the kitchen? If you are confused about whether to use unsaturated fats, polyunsaturated, monounsaturated or saturated fats when cooking, it’s understandable. It can be confusing.
Dr. Regis Fernandes, a Mayo Clinic cardiologist, said fats that raise your bad cholesterol levels and increase your risk for heart disease are the ones to avoid.
“Saturated fat is a type of fat that solidifies in room temperature,” said Fernandes.
Coconut oil is an example, so is palm oil.
“Saturated fat consumption is directly related to cholesterol levels in the blood,” he said. “The higher the saturated fat intake, the higher will be the cholesterol level in the blood.”
“There are two types of unsaturated fats that are considered healthy fats. We have the polyunsaturated fats, and you have the monounsaturated fats. And those two types of fats are considered the good fats because they do not raise the LDL cholesterol,” said Fernandes.