Just like proteins and carbohydrates, fats are a kind of nutrient that is essential for your body. It helps you increase your energy, protect your heart and brain health, and absorb essential vitamins. Aside from that, ingesting some fats can cause you to gain weight, raise your cholesterol, and cause harm to your heart function (clogged arteries and increased risk of diseases).1

It is unfair to say that all fats are bad for your health. To build a balanced and overall nourishing nutrition plan, it is vital to learn which types of fats to incorporate in your diet and which ones are harmful to your body.

Monounsaturated and Polyunsaturated Fats

Unsaturated fats are often known as good fats for your body. They help improve your brain and heart health and can decrease the risk of heart disease and high blood pressure. These fats can be found in olives, peanuts, walnuts, soymilk, tofu, sunflower seeds, and nuts. These fats can help promote weight loss by making your stomach feel fuller and satisfied after a meal.

Saturated Fats

Although saturated fats are not the worst type of fats that you can consume, they can cause a significant increase in your cholesterol level and negatively impact your heart’s health. Replacing saturated fats from your diet with unsaturated fats can help you improve your heart function.2 On the other hand, you should never cut down saturated fats from your diet entirely as they still have valuable nutrients present in them.1

Tri Nutraflex can help you determine which kind of fats would be best suited for your custom nutrition plans. Our expert professionals can introduce healthier milk, dairy, and protein options to help you better manage your weight and health. Get in touch with us today for fantastically healthy nutrition plans.



1. Choosing healthy fats – HelpGuide.Org. Accessed March 8, 2022. https://www.helpguide.org/articles/healthy-eating/choosing-healthy-fats.htm
2. Siri-Tarino PW, Sun Q, Hu FB, Krauss RM. Saturated fatty acids and risk of coronary heart disease: modulation by replacement nutrients. Curr Atheroscler Rep. 2010;12(6):384-390. doi:10.1007/s11883-010-0131-6