Baby Boomer Fitness

Bad Oils

Saturated Oils are the worst!

Reduce your consumption of saturated fat to a minimum, such as:
Margarine, butter, coconut oil, hydrogenated & partially-hydrogenated oils, palm oil, trans fats, meat products, egg yolk, dairy products (except fat-free) and processed foods.

Hydrogenated / Partially-hydrogenated Oils

Hydrogenated Oil Hydrogenated oil are vegetable oils, corn, sunflower, safflower, soybean, and cotton seed oils that are high heated and pressurized, passing hydrogen bubbles through it which makes it more dense. The chemical process changes the molecular structure of the hydrocarbon chain, altering their shape, and the body's normal metabolism can't properly deal with these new Trans-fatty Acids. Fully hydrogenated oil creates a solid fat. Semi-solid partially-hydrogenated oil has a fat consistency like butter.

Trans fatty acids (trans fats) are created by adding hydrogen to vegetable oil during a hardening process called hydrogenation, which serves to make oils suitable for use in products that require solid fats. This helps foods stay fresh longer and have a longer shelf life.

Trans fat is double trouble for your heart health. Trans fat raises your "bad" (LDL) cholesterol and lowers your "good" (HDL) cholesterol. A high LDL cholesterol level in combination with a low HDL cholesterol level increases your risk of heart disease, the leading killer of men and women.
SOURCE: http://www.mayoclinic.com/health/trans-fat/CL00032

Why are oils hydrogenated and partially hydrogenated? It is slow to spoil, proving a longer shelf-life (Buyer Beware). Research has shown that hydrogenated and partially hydrogenated oils contribute to obesity, high blood pressure, coronary heart disease, hardening of the arteries and plague buildup in the arteries, atherosclerosis, and diabetes type II, allergies and reduced immune function.

Read every label for hydrogenated and partially hydrogenated oils especially on: bread, crackers, cookies, cakes, snack foods, microwave popcorn, french fries, dips, spreads, dressings, margarine, candy and processed foods. Blue cheese, thousands islands, roquefort, honey mustard salad dressings,etc. are made with hydrogenated oil. Don't ruin a healthy low calorie no fat salad by adding a salad dressing with trans-fatty acids and fat grams. Olive oil and vinegar are not hydrogenated and have no trans-fatty acids.


Avoid any food or drink that contain the word "hydrogenated" like the plague!
Buyer Beware

Palm Oil

Palm Oil (edible oil)

A commercial fat chemically similar to beef tallow (tree lard) and because it is a stable fat, products made with it last forever on the shelves. Used for everything from frying french fries, making margarine, to baking cookies, bread and pies and convenience foods.

Palm oil has molecular similarities to lard and is more highly saturated (45%) than hog lard which is (38% saturated).

Palm Oil is such a saturated fat that its proponents secretly touted it as "cow fat disguised as vegetable oil."

*Above information obtained from the book "Fat Land" by Greg Critser.

high-fructose corn syrupBuyer Beware

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