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Vegetable oils are refined with solvents and heat, making them toxic and rancid. Deodorizing compounds are added to cover up the smell, and voila - they will stay on the store shelf for months looking deceptively beautiful. Even in their unrefined form, these polyunsaturated oils cannot be recommended even in salad dressings, as they are sensitive to light. Polyunsaturated vegetable oils are also most frequently turned into trans-fats, so pretty much any time you see any vegetable oils listed on an ingredient list in a packaged food or a recipe, you would be doing yourself a huge favour in the long run by not eating it. The best fats for cooking are organic pasture-fed raw butter
or ghee, organic virgin coconut oil, organic, pasture-fed beef tallow, and unrefined organic olive oil (low to medium temperatures only).
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Enig, Mary; Know Your Fats: The Complete Primer For Understanding the Nutrition of Fats, Oils, and Cholesterol Bethesda Press, Silver Spring, MD, 2003.
Fallon, Sally and Enig, Mary; Nourishing Traditions, Revised 2nd Edition NewTrends Publishing Inc., Washington, D.C., 2001
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