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Top Diet Tips for Great Skin – Part 2

Top Diet Tips for Great Skin – Part 2

Eat Good Fats and Avoid Bad Ones

Good fats and bad fats for your diet and healthy skin.

Favor good fats over bad.

Your body depends on your diet for the critically important, essential fatty acids that it can’t make but needs in order to slow aging, fight inflammation and maintain healthy skin.

These are the Omega 3 and Omega 6 fatty acids.

Omega 3 fats are found in olive oil, fish (like salmon, albacore tuna and other fatty fish), nuts (especially walnuts), flax and chia seeds, and leafy greens. They are also a bonanza of anti-inflammatory goodness to fight many of today’s big diseases like heart disease, arthritis, cancer, and more.

Fats have gotten a bad rap in the past.

Know that good fats are good for you! In fact, good fats help maintain healthy cholesterol and prevent heart disease. Omega 6 fats are also important but only in moderation. Omega 6s are found in sunflower and safflower oil and some grains. They are also present in meat and animal-based foods. Again, a little is necessary, but too much omega 6 in your diet is pro-inflammatory.

Olive oil is a fat that deserves special mention.

Studies have shown that people who regularly include olive oil in their diet have fewer wrinkles. We are not sure why, but olive oil is rich in polyphenols and squalane. Squalane is “squirreled-away” in your skin and aids in fighting free-radical damage and skin dryness. You can have healthier skin eating fats; you just need to choose the good ones! For more information on how your diet affects your skin, see part one of this series here. If you found this information useful and would like to stay up to date and learn more, follow us here! References: Silke K. Schagen, et. al., Discovering the link between nutrition and skin aging, Dermatoendocrinol. 2012 Jul 1; 4(3): 298–307.doi:  10.4161/derm.22876 Latreille J, Kesse-Guyot E, Malvy D, Andreeva V, Galan P, et al. (2012) Dietary Monounsaturated Fatty Acids Intake and Risk of Skin Photoaging. PLoS ONE 7(9): e44490. doi:10.1371/journal.pone.0044490