Unboxed: 5 reasons why the future is (good) fat
Low fat, no fat? No more. The days of banishing fat from one’s diet in an attempt to lead a healthier and better life are gone, thanks to emerging research demonstrating the potential benefits of consuming certain types of fats to help support wellness.
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Look no further than the first ingredient in this bar—a “fats blend” of dry roasted almonds, coconut oil and MCTs—for a source of plant-based fat. A dark-chocolate coating helps bring on the decadence in this chewy and nutty snack, which has 8 g of protein and 13 g of fat per 40-g bar, which is gluten free and Non-GMO Project Verified.
One of five tantalizing varieties in the company’s new Goddess Dressing line of tahini-based avocado oil salad dressings. This one relies on kalamata olives, garlic, Greek oregano and ground sumac—layered over a base of avocado oil, lemon juice, olive oil, tahini and red wine vinegar—for the perfect amount of tang with a Mediterranean twist.
This bright and bold sauce from organic ghee brand Pure Indian Foods is the perfect solution for a fast and tang-tastic meal bursting with flavor and plenty of spice. Grass-fed organic ghee, onions, olive oil, garlic, ginger and aromatic spices (high-curcumin turmeric, cumin, coriander, mustard seed, fenugreek, paprika, fennel, black peppercorn, cardamom and cayenne) give keto- conscious consumers all the flavor and fat they desire with none of the fuss.
This single-variety, USDA Organic olive oil is estate grown, milled and bottled in Italy. It is the only commercial olive oil made from the Biancolilla Centinara olive variety, which was discovered in the wild by the company’s chief scientist, Pasquale Marino. He cloned the root stock from one of the two remaining trees he found and planted approximately 5,000 of them at the La Furtuna Estate in Sicily, to preserve the variety from extinction.
Coconut oil, pressed avocado oil, tiger nuts and cashews form the base for this spreadable plant-based butter, one of two varieties (the other is with olive oil) in the new line from this innovative dairy-alternative brand. Good for spreading, melting and baking, this plant-based butter is cultured with nutritional yeast and packed with good fats.
Coconut oil, pressed avocado oil, tiger nuts and cashews form the base for this spreadable plant-based butter, one of two varieties (the other is with olive oil) in the new line from this innovative dairy-alternative brand. Good for spreading, melting and baking, this plant-based butter is cultured with nutritional yeast and packed with good fats.
Followers of the long-venerated Mediterranean diet have embraced the copious consumption of what are commonly referred to as “good fats” (monounsaturated and polyunsaturated fats) for generations, particularly in the form of nuts and extra virgin olive oil—products that may help reduce the risk of some cardiovascular concerns, among other benefits. Americans are embracing extra virgin olive oil (EVOO) in growing numbers, not only in its purest form, but as an ingredient in products including snacks, condiments and more.
Avocadoes have been riding the healthy fat trend for several years. And although avocado toast is well on its way to achieving breakfast-icon status, natural products brands are taking applications for this nutrient-rich and highly versatile fruit to the next level—particularly as a substitute for dairy in plant-based versions of products such as dressings, condiments, frozen desserts, butter and even milk.
Unsaturated fats are not the only ones in consumers’ good graces, however. The popularity of fat-forward diets such as keto have helped make coconut oil an important natural food ingredient with myriad applications. This saturated fat consists mainly of long-chain fatty acids, setting it apart from animal fats and lending it superfood status that derives, in part, from its high amounts of medium-chain triglycerides (MCTs), along with other health benefits.
Some keto devotees also are flocking to grass-fed ghee as a fat-rich food. This type of clarified butter has a high smoke point and is thought by many to boast more vitamins and nutrients than other clarified butters due to its low-heat preparation process. It is also typically used in Ayurvedic medicine as a vehicle for herbs, something that has translated into a new generation of functional ghee food products.
The following products are a few of the many now embracing the “fat is good for you” mentality
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