The following Mark's Daily Apple article was written by Mark Sisson,

and is narrated by Tina Lehman.

Ten reasons you should be eating more mono-unsaturated fat.

Amidst all the debate over how saturated fat and poofas

differentially affect our health,

we often forget about mono-insaturated fats, or muffas.

These are almost universally tolerated, if not loved.

No one really maligns them.

Vegans and carnivores alike consume them on a regular basis.

You find them in nuts and seeds alongside Pufus.

You find them in animal fats alongside saturated fats.

In most healthy diets, whether alternative, such as primal or keto,

or conventional, such as Mediterranean or AHA,

mono-unsaturated fats feature prominently. They can't really be avoided. But they're an afterthought

in hardcore nutrition geek circles, probably because no one really attacks them, probably because

they're uncontroversial. Let's change that.

Today I'm going to explain why, in explicit detail, you should be eating more monosaturated

fat if you aren't already. Number one, it's surprisingly stable. Saturated, mono-unsaturated,

and polyunsaturated fats are defined by their molecular structure.

When we talk about oxidized fatty acids, we're talking about oxidation of the carbon atoms that lie between double bonds.

Pufas are highly unstable because they have two more double bonds. That's two more weak spots, vulnerable to oxidative damage.

Saturated fats are highly stable

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