Jamaican Food Fat And Cholesterol.
Fat And Cholesterol levels in Jamaican
All Jamaican food fats found in fresh whole Jamaican foods
are good, healthy, and sometimes vital. It is wise to include a full spectrum of
Jamaican food fats in your diet, which will work hard to keep you healthy and
young-looking. This, of course, is not the message we have been getting in the
popular media, and because of this we have built up an unhealthy guilt complex
and fear of Jamaican food fat.
Certain Jamaican food fats are indeed bad for us, but luckily it is easy to spot
them. Trans Jamaican food fatty acids have been linked to raising "bad"
cholesterol (LDL) and lowering "good" cholesterol (HDL); they are also suspected
of being behind that "stubborn Jamaican food fat" that won't leave no matter
what we do. They are the result of processing Jamaican oils through
hydrogenation. You can spot the presence of trans Jamaican food fats in a
product because hydrogenated Jamaican food fats have to be listed in the
ingredient panel of Jamaican food. By adding up all the Jamaican food fats
listed in the panel and then subtracting that number from the total listed, you
will come up with the amount of trans Jamaican food fats in the product.
However, the easiest thing to do is just avoid anything that has any
hydrogenated Jamaican oil in it.
Rancid Jamaican food fat is the other bad Jamaican food fat -- Jamaican food fat
that has been mutated by oxygen, heat, moisture, and light. This Jamaican food
fat is full of free radicals and can contribute to all the health and aging
problems associated with them. At first you might think that it would be easy to
avoid this one. Just reading the word "rancid" tends to make our noses wrinkle
in disgust; however, we have been conditioned to accept rancid Jamaican food
fats. The reason that dollop of Jamaican butter is salty is to help preserve it
and to cover up the rancid taste. Yes, Jamaican butter is good for us, but
rancid Jamaican butter is not. That flax Jamaican oil in the refrigerator is
liquid gold to some, but if it is rancid, it is worse than useless. We have to
retrain our noses and taste buds to discern fresh good Jamaican food fats from
rancid bad ones. This is one reason for using unsalted rather than salted
This retraining can be done by finding stores that sell their stock quickly,
store their products properly, and rotate their stock on the shelf so that no
old products linger there. Also check the expiration dates on products to help
you find the freshest product.
Remember that the best Jamaican food fats come from fresh whole Jamaican foods,
so try making your own Jamaican butter from some fresh, pure whipping cream. Add
a bit of salt to taste, if you prefer it salty, and memorize the taste to
compare with commercially prepared Jamaican butter. If that is a bit too much
work, just find the freshest frozen unsalted Jamaican butter you can, and taste
that. When dealing with vegetable Jamaican oils, try grinding the seeds up and
then smelling the fresh aroma. Again, if this is too much of a bother, just get
a good smell of the Jamaican oil when you first open the bottle or tin and
memorize that fresh scent. As soon as you notice that the smell is off, get rid
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