(NaturalNews) 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.

Oils to Avoid Completely

Hydrogenated 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.

But the 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.

Margarine 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.

 

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