Since the 1960s, dietary fat has struggled with a bad rap when it was blamed for heart disease, high cholesterol and obesity. Little did we know that there was a difference between good fats and bad fats. As research continues, scientists have found that good, healthy fats in our diet are critical to our overall health, including cellular function and cardiovascular health.
The Low Fat Culture
Dating back to the 1940s, scientists began to point fingers at high fat diets for causing high cholesterol and, in turn, heart disease. Low fat diets became the go-to for high risk patients. By the 1960s, the low fat diet was put in the spotlight as a “good for everyone” diet.
Low fat diets were advertised as a way to prevent heart disease and lose weight. Dr. Walter Willet explains, “This campaign to reduce fat in the diet has had some pretty disastrous consequences. … One of the most unfortunate unintended consequences of the fat-free crusade was the idea that if it wasn’t fat, it wouldn’t make you fat.”
Twenty years later, the Low Fat Culture was a way of life for the entire nation. However, statistics revealed that Americans were actually getting fatter. A low fat diet was promoted by trusted professionals like physicians, the federal government, the food industry and popular health media.
“Many Americans subscribed to the ideology of low fat, even though there was no clear evidence that it prevented heart disease or promoted weight loss. Ironically, in the same decades that the low-fat approach assumed ideological status, Americans in the aggregate were getting fatter, leading to what many called an obesity epidemic.” (1)
Recently more research has proven that not all fats are bad. In fact, fats are essential to our body, brain and heart, which is why they are the foundation for all Zing Bars!
What are Good Fats and Bad Fats?
Dietary fats play a number of crucial roles in the human body. Did you know that the membrane of every cell in our body is made up of fat and cholesterol? Dietary fats are also the building blocks of brain tissue and they help balance hormones. Of course, like a lot of other things, the magic in the category of fats is about balance.
There are four main types of fats:
- Saturated Fats include foods like beef, poultry, pork, and full-fat dairy. It is generally recommended to limit consumption of saturated fats.
- Monounsaturated fats are good, heart-healthy fats because they raise good cholesterol and lower bad cholesterol. This is where it’s at! You want to consume most of your daily dietary fats with nuts, seeds, avocados, olives, olive oil and fish like halibut, mackerel and sablefish.
- Polyunsaturated Fats include salmon, sardines, walnuts and flax seeds. They help balance cholesterol. Affectionately nicknamed, “polys,” they also contain omega-3 fatty acids, which are considered anti-inflammatory and heart healthy.
- Trans Fats are the bad guys! This includes processed, fat foods to avoid like candy, soda, chips, and usually anything deep fried. Trans fats are also called partially hydrogenated oils. It is recommended to avoid all trans fats.
In summation, good fats are heart-healthy monounsaturated and polyunsaturated fats that support cell function, balance hormones, support neurohealth, and help manage cholesterol.
The Benefits of Good Fats
The Standard American Diet contains large amounts of unhealthy fats, mostly in the form of commercial vegetable oils or partially hydrogenated oils, and also containing Omega 6 fatty acids. Many processed foods, ranging from store-bought cookies to salad dressing, contain these oils.
Omega-3 fatty acids are anti-inflammatory, while Omega-6 fatty acids are pro-inflammatory. It’s important to keep the balance between the two because they both play important roles in our injury to healing processes.
Omega-3 fatty acid deficiencies combined with an overwhelming consumption of processed vegetable oils (Omega-6 fatty acids) has been linked to an number of chronic illnesses and diseases, including:
- Thyroid dysfunction
- Cardiovascular diseases
- Nutrient deficiencies
- Dry skin
- Low mood
In order to keep the bad fats in check, consider eating meals and snacks centered around the three macronutrients: protein, carbs and fats.
Keep the Peace With Macronutrient Balance in Zing Bars
The three macronutrients are essential for overall health, performance and mood stability —adequate protein, good carbs, and good fats. These are the cornerstone, or the Zing Nutrition Triangle, of each and every Zing Bar.
Taken together these three “macros” synchronistically nourish our bodies. We’ve carefully crafted each Zing flavor to contain high amounts of protein, complex carbohydrates, and health-healthy fats to keep you feeling energized through work, family, and play.
Each full-size Zing Bar contains 10+ grams of quality protein. Protein builds muscle tone and repairs damaged tissue. Zing Bars contain complete proteins primarily from rice, peas, and nuts.
By “good,” we mean low sugar, high fiber, low glycemic complex carbs for steady long-lasting energy. The key is good carbs that won’t spike blood sugar.
The primary source of carbs in Zing Bars is tapioca root, a rich source of prebiotic fiber which feeds the healthy bacteria in your digestive system. This provides a host of benefits including improved digestion, better energy and immune support.
Our cashews, almonds, hazelnuts, peanuts, sunflower seeds, and creamy nut butters are not only loaded with protein, but also heart-healthy fats.
The good fats in Zing Bars come from nuts and seeds. Each full-size Zing Bar contains 4 to 6 grams of mono- and poly-unsaturated fats, and no trans fats.
Good Fats for Extra Zing!
It’s time to get off the low fat, fat- free train! Your body, brain and heart need all the good fats for energy, performance, strength, and complete well-being. Shop Zing Bars now to get your trusted dose of healthy fats today.
- La Berge AF. How the ideology of low fat conquered america. J Hist Med Allied Sci. 2008 Apr;63(2):139-77. doi: 10.1093/jhmas/jrn001. Epub 2008 Feb 23. PMID: 18296750. Available at: https://pubmed.ncbi.nlm.nih.gov/18296750/