Bad Fats vs. Smart Fats

For the past many decades, we were told that fat is bad news.

Fat makes you fatter and it clogs your arteries. 

Emerging research has proven that is not the case.

In fact, the concept of a "low-fat" diet can actually cause harm to your body, including making your body more inflamed, worsening your cholesterol profile and throwing your blood sugar regulatory system out of whack. 

However, you must differentiate between bad fats and what Dr. Steven Masley calls "smart" fats.

Bad fats: clinically shown to be harmful. Hydrogenated trans fats (margarine, French fries, fried chicken, etc. that are cooked in fryers) as well as toxic fats (hormones, antibiotics, pesticides/insecticides that can be found in animal protein).
Smart fats: olive oil, nuts and nut oils, coconut oil, fish oil, avocado. 

Toxic fats can disrupt hormone function and blood sugar regulation, as well as accelerate aging.

Something to keep in mind is that even if you're using good fats, if you cook them at too high of a temperature, you're making them toxic.

Listen in as Dr. Masley joins Dr. Susanne to explain the difference between bad fats and smart fats, as well as what eating smart fats can do for your health.