Typical processing of most oils damages / alters their fatty acids making them toxic

Typical processing of most oils damages / alters their fatty acids making them toxic Oxygen will damage / alter unsaturated fatty acids in seed, nut and bean oils (Exacerbated by heat and especially light) Light increases the damage caused by oxygen by 1000-fold Polyunsaturated fats (mainly EFAs) should NEVER be heated above 320°F Most commercial oils containing… Continue reading Typical processing of most oils damages / alters their fatty acids making them toxic

Selecting, storing and cooking with food oils

For cooking, choose oils with high smoke points to avoid creating toxic fat by-products

Cholesterol – Our hero!

Much maligned cholesterol is NOT responsible for heart disease – it’s there to buy you extra time to fix the real problem

⚡EFAs – The fats of life

EFAs (Essential Fatty Acids ) – “The Fats of Life!” What are EFAs? Sufficient dietary omega-3 is pivotal in preventing or resolving many health problems seen today. The incredible health benefits of EFAs TOXIC (High-heat-processed / Altered) oils NEED TO GO! Do we need to curb the amount of inflammatory / “call-to-action” O6 we eat? Health… Continue reading ⚡EFAs – The fats of life

Expeller-pressed vs. Solvent-extracted oils

What’s the difference?

Fats / Oils – Healthy or not?

Solid fats and liquid oils contain fatty and / or waxy LIPID MOLECULES, each playing essential roles in our health.

Non-soluble in water, food lipid molecules predominate in fried foods, animal / fish fats, dairy products, and vegetable, nut, & seed fats or oils.

Meet the fat families

Each of the fat families SFAs, MUFAs and PUFAs contain fatty acids