There are many categories of fats, and the
whole issue can be
quite confusing. It’s important to
isolate the good, the bad, and the ugly.
An important factor is the correct ratio
of the main essential fatty acids. They
are called essential because they are needed
for cellular metabolic function and structure,
but the body doesn’t manufacture them.
The two main categories of essential fatty
acids are omega 6 and omega 3.
to Avoid Completely
and partially hydrogenated oils are used
for cooking because they are processed to
ensure a longer shelf life and to withstand
higher temperatures with high smoke temperatures.
These oils also appear in virtually all
processed packaged foods, even if labeled
organic, because they’re inexpensive
and won’t spoil on the shelf.
process of hydrogenating spoils them for
human consumption. The trans fatty acids
from even partially hydrogenated oils inhibit
your cells’ nutrient absorption while
allowing toxins and pathogens to enter.
and vegetable shortening were the early
hydrogenated oils. Now many vegetable oils
are hydrogenated, at least partially. Even
if not hydrogenated, corn oil, cotton seed
oil, and soy oils should be avoided since
virtually all of them are from GMO sources.
Canola oil is controversial.