40 WWW.MAXMUSCLE.COM ı JANUARY 2015

LOSE FATDID YOU KNOW that eating the right kind of fats can help you burn fat and lose weight? It’s true. Your body needs fat to function. Fats help your body absorb vitamins like A, D and E and fats are essential for your nervous system. So why all the negative talk about fats? Not all fats are the same. In fact, some fats are downright harmful while others do the body good. Here’s the skinny on some of the most commonly used fats.

BUTTER – A saturated fat, butter has been at the center

of weight loss controversy for years, decades even. Look

to grass-fed butter for the highest nutritive

benefts including more vitamins and

an equal balance of omega-3

and omega-6 fatty acids. The

skinny: creamy and favorful,

butter is better for

you than many oils

and is one of the

ideal fats to cook

with because its

nutritive properties

are not altered

when heated.

GHEE – Ghee is a form of clarifed butter in which most of

the milk solids have been removed. Because of this, many

people who are lactose intolerant can often use ghee with

no problem. Consult your doctor frst. Rich in vitamins A, D,

and E, ghee from grass-fed cows is ideal. Ghee promotes

a healthy digestive system and is good for weight loss due

to its concentration of conjugated linoleic acid (CLA), which

studies show helps keep fat cells from getting bigger and

stimulates fat burn. The skinny: grass-fed ghee helps burn

fat and it is great for cooking because it is a saturated fat.

OLIVE OIL – The richest source of monounsaturated fat

and vitamin E, olive oil also has high levels of antioxidants,

carotenoids, chlorophyll and phenolic compounds all of

which protect the vitamin E in the olive oil and fght free

radicals. This is to say, olive oil helps protect against

cancer and other disease. The skinny: drizzle olive oil on

practically all foods, use in dipping sauces and vinaigrettes,

Eat Fat ToMAX NUTRITION

We are fnding out that low-fat diets aren't exactly the best options for weight loss. Sure, you don't want to cook with Crisco, but some fats are good for you! Find out why here.BY SUSAN IRBY

To make the Thai Red Curry Paste:3 dried guallijo peppers, seeded and chopped10 dried de Arbol peppers, seeded and chopped(Soak peppers in warm water for 20 minutes. Strain but reserve the liquid.)

½ cup chopped white onion¼ cup chopped garlic1 Tbs chopped ginger root1 Tbs coriander

1 tsp cumin¼ tsp black pepper1/8 tsp sea salt(Puree peppers (not the liquid) with onion and remaining ingredients until smooth, scraping down sides of bowl, if needed.)

To make the chili:1 cup chopped white onion½ tsp coconut oil2 Tbs of reserved chili pepper water

Fat-Burning Thai Bean Chili Serves 8

41JANUARY 2015 ı WWW.MAXSPORTSANDFITNESS.COM

ABOUT THE AUTHOR: Susan Irby is a Certifed Fitness Nutritionist and food healer, award-winning network television and radio personality, and the creator of The Bikini Chef brand. Visit Susan online at: thebikinichef.com, susanirby.com and bikinilifestyles.com.

Nutritional Information:

Serving size: 1 cup chiliCalories: 312

Fat: 7.1g Saturated fat: 5g Cholesterol: 0mg Sodium: 394mg

Potassium: 515mg Carbohydrates: 46.8g

Fiber: 12.6g Sugars: 6.7g

Protein: 15.3g

but don’t cook with it. The essential and sensitive omega-9

fatty acid properties in olive oil weaken when heated, allowing

free radicals to attach.

AVOCADO OIL – Avocado oil results from pressing the soft

fesh of this fruit and the large seed. It acts as a carb and is

the fruit highest in protein. Due to its high concentration of

carotenoids, avocado oil helps stave off infammation, may

prevent bone erosion in periodontal disease, helps to reduce

cholesterol and can prevent the body from storing fat. It is a

monounsaturated fat. The skinny: even though avocado oil

has a high burning point, it is best used as a fnishing oil or in

salad dressings.

CANOLA OIL – Controversial canola oil is made from canola

seeds. Reports on the processing of canola seeds into oil will

make your stomach churn. Essentially, canola oil is an overly

processed rapeseed, which is linked to being toxic. Before you

sign off on canola oil completely, it can be found in organic

forms that are high in the healthy omega-3, alpha-linolenic

acid, which helps lower cholesterol. The skinny: use organic

only and don’t cook with it.

CORN OIL – Corn oil is super high in omega-6 fatty acids,

which is the primary fat in the American diet. At a ratio of

25:1 of omega-6 vs. omega-3 fatty acids, excess fat of this

type is one of the leading causes of infammation in the body.

Although corn oil is high in the healthy AHA and is more

stable when used at higher heats, corn

is one of the most genetically modifed

organisms (GMO) and should be avoided.

The skinny: skip the corn oil. There are so

many other healthier, more favorful fats to

use.

COCONUT OIL – The ever-so-controversial

coconut oil and other coconut products

such as coconut milk continue to wow and

wonder audiences worldwide. Coconut

contains saturated fat and mainly the good

one, lauric acid. If I can give a memorable

analogy of natural saturated fat, it’s like

being on a bus where all the seats are flled. The fats have

flled the bus, leaving no empty seats for cancer-promoting

free radicals to sit down and take hold of the body’s healthy

cells. This is true even when these fats are heated. Unlike

popular oils such as olive and grapeseed, the healthy

properties found in coconut do not change once heated. The

skinny: the best oil for cooking.

PEANUT OIL – Rethink your love of peanuts. The only nut

that grows in the ground, peanuts harbor the toxic fungus

afatoxin, which is carcinogenic and harms the immune

system. The skinny: replace peanut oil with other healthier

nut oils like almond and super-nut walnut. Use coconut oil

or butter for cooking and avoid eating peanuts and peanut

butter. MS&F

¾ cup of the Thai red curry paste (refrigerate remaining paste for up to 2 weeks)¾ cup coconut milk1 28-oz can petit diced tomatoes2 15- or 16-oz cans reduced sodium dark red kidney beans, with liquid2 15 or 16-oz cans reduced sodium black beans, with liquid1 cup water3 fresh thyme sprigs

1 bay leaf

In a large stock pot, sweat onions in coconut oil and chili pepper water for 5 minutes over medium heat. Stir in Thai red curry paste and simmer 1 minute. Stir in coconut milk, tomatoes, beans and water. Stir in thyme and bay leaf. Increase heat and bring to a boil. Reduce heat and simmer for 20 minutes. Serve.

Copyright Susan Irby, the Bikini Chef™ 2015