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!” 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 Acid) What are EFAs ? EFAs are two families of… Continue reading EFAs – The fats of life
What’s the difference?
Fats / Oils – Healthy or not? “Olive Oil – Over the Counter” by Flavia – Licensed CC BY 2.0 A fat lot of good! 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… Continue reading Fats / Oils – Healthy or not?
Each of the fat families SFAs, MUFAs and PUFAs contain fatty acids
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