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The Role of Good Fats in Nutrition

Updated: Jul 2

Mustard Oil
The Role of Good Fats in Nutrition

In the domain of Nutrition and healthy eating there are good fats and there are bad fats – so it’s really a no brainer that one should strategically choose good fats and avoid bad fats. Completely avoiding fats isn’t a great idea because your body needs fats for proper functioning and for producing the energy that your body requires for work, movement and metabolism. That is why experts (including the WHO and the FDA) recommend that 20% to 30% of the calories you obtain from your daily diet should come from fats – good fats, obviously.

Where good fats are concerned, the Mayo Clinic strongly recommends a focus on Monounsaturated Fatty Acids (MUFA) and believes that good diet planning is all about consciously replacing bad fats like Saturated Fatty Acids (SFA) and Trans Fatty Acids (TFA) with MUFA.

Data available with the Mayo Clinic shows that a daily intake of MUFA can bring about a significant reduction in the risk of heart disease. MUFA also lowers the levels of Low-density Lipoprotein (LDL), commonly referred to as “bad cholesterol” and it does so without suppressing the good cholesterol – High-density Lipoprotein (HDL). MUFA also improves the functioning of the blood vessels and has a favourable effect on the health of the entire vascular system.

The importance of MUFA is great news for Indian food lovers because we have an ancient cooking medium that is rich in MUFA. We are talking about cold-pressed Mustard Oil that has been around for over 5,000 years – and it contains 60 per cent MUFA. That means by making Mustard Oil one’s primary cooking oil, one can get an adequate amount of MUFA via one’s daily diet.

So there you have it – yet another reason for making cold-pressed Mustard Oil your preferred cooking oil.

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