My favorite fats

mhoNutritionLeave a Comment

It is interesting to think about how such a fundamental part of the human diet has become controversial.  The most important part is to not cut it out, but choose good forms of fat.  However, there is alot of conflicting information out there.  Some say healthy oils are healthy and others do not.

This is what I’ve come to determine through the many articles, books, and experts out there.  First of all, I listen to author and spokeswoman, Sally Fallon, who is part of the Westin A. Price foundation.

1. Coconut oil

Coconut oil has been gaining in popularity in the last decade.  It has been good for skin, hair, and the brain.  I use it after the shower.  I apply it while I am still wet from the shower and then lightly towel off.  This allows the oil to get absorbed through softened skin and toweled off so as not to stain your clothes.

It is used by Patricia Kane in the Kane protocol for treatment of neurological diseases.  There is also this great video discussing Alzeheimer’s and coconut oil.

2. High quality olive oil

I stress high quality here.  Oil goes rancid very easily.  Oil of any kind, must be stored in light tight containers, in a cool, dry place.  Italian olive oil, in Italian grocery stores is sold in dark containers.  I bought mine in a small pottery dispenser.  It tasted better than I ever could have imagined.  Better than I’ve had.  If liquid oil is exposed to high temperatures, chemical, or light, it goes rancid.  Rancid oil does more harm than good in the body.  It causes free radicals that cause internal aging.

Soy, canola, and vegetable oils are very often sold in clear, plastic containers.  Sally Fallon also discusses soy in this video:

The majority of the soy crop in this country is now genetically modified.  Cross-contamination is an enormous problem that organic farmers must battle with on a regular basis.  Organic farmers are fighting against this.

Soy contains trypsin inhibitors that disrupt pancreatic function.

3. Avocados are an excellent source of good and healthy monounsaturated fat.

4. Nuts are a good source, but shelled nuts make me concerned.  The shell acts as a protective covering, not allowing oxygen onto the delicate fats of the nuts.  Most commercial nuts are de-shelled for you.  This allows oxidation of the unsaturated fats – which causes the oils to become rancid.  I store all my nuts in the fridge.

5. Butter

Nothing beats healthy organic butter.  Your body absolutely needs fat to make hormones, CoQ10, myelin sheath (which is the protective wrapping around nerves), and healthy lipid bilayers.

Absolutely avoid trans-fats.  Usually they are found in commercially made doughnuts, cookies, muffins, cakes, and crackers.  Other sources are vegetable oils, fried foods, margarine, fried foods, and shortening.  Remember to always read the labels though!  Food companies must list all ingrediants on the labels, however if trans-fat is less than 0.5 gram per serving it does not have to go on the nutritional facts label.  It may seem that 0.5 gm is nothing to worry about, but trans-fat is particularly detrimental to the heart and gastrointestinal organ systems.

mhoMy favorite fats

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