Large water-insoluble fats must be transformed into a water-soluble form for their journey in the circulatory system to the liver – here’s their journey . . . .
Large water-insoluble fats must be transformed into a water-soluble form for their journey in the circulatory system to the liver – here’s their journey . . . .
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
For cooking, choose oils with high smoke points to avoid creating toxic fat by-products
Much maligned cholesterol is NOT responsible for heart disease – it’s there to buy you extra time to fix the real problem
EFAs (Essential Fatty Acids ) – “The Fats of Life!” TOXIC (High-heat-processed / Altered) oils NEED TO GO! Abbreviations: PUFAs (Polyunsaturated Fatty Acids), incl. the EFAs (Essential Fatty Acids): Omega 6 (O6) LA (linolenic acid) GLA (gamma-linolenic acid) DGLA (Dihomo-gamma-linolenic) AA (Arachidonic acid) Omega-3 (O3): ALA (alpha linolenic acid) SDA (stearidonic acid) EPA (Eicosapentaenoic acid) DHA (Docosahexenoic… Continue reading ⚡EFAs – The fats of life
What’s the difference?
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.
Each of the fat families SFAs, MUFAs and PUFAs contain fatty acids