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What’s wrong with commercial vegetable oils?
- Commercial vegetable oil production destroys the vitamins and oxidizes the fats, causing free radical damage throughout the body and using up your body’s stores of vitamin E, which is vital for fertility and good health.
- Avoid canola oil, soybean oil, cottonseed oil, corn oil and vegetable oil.
- Avoid any food labeled as containing “partially hydrogenated” oils of any kind, even if the label says “zero grams trans fats.”
- The FDA recently announced that it is introducing a ban on trans fats, but it will take some time to phase out the trans fats already on the market.
- Avoid the newfangled concoctions that are being designed to replace trans fats. Eat real fats instead, just as our ancestors did for all of the millennia during which heart disease was unknown.
- Watch this documentary to learn how the Western world was bamboozled into eating unhealthy fats and shunning the healthy ones.
Best choices: fats demystified
Most heat-tolerant: great for baking, can also be eaten raw
- Pasture-raised, organic butter, ghee, lard, tallow, goose fat, chicken fat and suet
- Organic extra-virgin coconut oil
- Organic virgin red palm oil
Appropriate for light sauté; can also be eaten raw
- Extra-virgin organic olive oil, first cold press (EVOO) – use raw, add to warm foods, and use with organic pasture-raised butter in light sauté. Do not overheat. Store in a dark cupboard away from excessive heat. Olive oil cooking sprays are not acceptable, nor are “light olive oil” or “olive oil.”
- Organic, raw sesame seed oil, first cold press – buy in opaque glass container and store in refrigerator, protected from light.
- Avocado oil
To be consumed raw and stored in the refrigerator at all times
- Organic sunflower seed oil, cold-pressed and bought in a dark-colored glass container at a reputable health food store.
- Organic pumpkin seed oil, cold-pressed and bought in a dark-colored glass container at a reputable health food store.