I like fat.

Butter, olive oil, a nice, smelly wedge of Gorgonzola and Italian bacon are always in my refrigerator.  When I go home to New York, a bagel with lox and a generous “schmere” of cream cheese is among the first things I buy.  The mouth feel and flavors which fats give to meals are incredibly satisfying.

Now, mind you, I’m judicious with my use of fats, but I’m certainly not afraid of them, nor should you be.  Fat is essential to the human body, and here are just a few reasons why:

Fat:

• Helps regulate blood pressure and your heart rate

• Makes the absorption of vitamins A, D, E and K possible

• Strengthens cell linings

• Adds flavor to recipes

• Stabilizes spikes in blood sugar
•  Helps maintain healthy hair and skin

• Reduces cravings for snacks

• Provides satiety and can aid in weight loss

• Supplies your body with energy

Contrary to popular belief, fats don’t make you fat.  Fat doesn’t give you cellulite; fat is not the sole reason for heart disease or the obesity crisis in America.

Eaten wisely, fat is delicious and nutritious.  Just ask Chef Jennifer McLagan, author of the new book Fat:  An Appreciation of a Misunderstood Ingredient, with Recipes.

In her 232-page hardcover, she emphasizes application and flavor profiles, helping readers understand how very little goes such a long way toward satisfaction and health.