Prof Sarah Berry
speaker
966 appearances
5 recordings
1 series
first heard Jun 2026
last heard 2d ago
Prof Sarah Berry’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 5 in all, peaking in Sep 2026 with 2.
Appearances
And I actually see including healthy fats into my basket as a great way to improve the healthfulness of my food.
We have to move beyond this perception that high-fat foods are fattening foods in terms of fattening for the body, that high-fat foods are bad for us in terms of our health, cardiovascular disease, cholesterol.
We have to take a more nuanced approach.
We know that the type
Of fat matters, so we know that saturated fat matters, but we know it's even more complicated than that.
It's the type of foods that they're in.
So saturated fat in cheese, like Tim said, we know doesn't have that negative impact.
Saturated fat in butter in red meat does have that effect.
But the vast majority of the foods that are packaged and on our shelves actually have quite healthy fat sources.
So they're
Typically made with rapeseed or canola oil, as it's called in the US.
In the US, also there's a high amount of soybean oil.
These are very high in mono and polyunsaturated fats.
It has a very similar composition to olive oil, not as healthy as olive oil, just a caveat.
But it means that often by removing that fat, you're actually removing a potentially healthy component of that food.
So I get different oils for different purposes.
I buy extra virgin olive oil to drizzle on my salad or drizzle on top of food, whether it's pasta when I finished, etc.
That's because it's got hot, healthy fats, but it's also got lots of polyphenols, which we know are really good for our health.
Extra virgin olive oil is very different to normal olive oil.
They have the same fat composition, so the same saturated monopoly.
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