The food guide tells us to cook with vegetable oils, yet after trans fats, they are the worst choice we can make. Plant oils such as canola oil, safflower oil, corn oil, soy oil etc. are very reactive to oxygen, and go rancid when heated even at low temperatures. Once oxidized, these fats cause free radical damage in our bodies, which has been linked to cancer, heart disease and diabetes. According to the animal research of Dr. Kenneth Carroll, "...the more polyunsaturated fats were in the diet, the more they were cancer promoting; and the more saturated fats were, the more they were cancer reducing..." Yet we are told by such organizations as the American Heart Association that these polyunsaturated oils are the healthy oils to eat and cook with. In actual fact, we were only meant to consume vegetable oils by eating the nuts and seeds that they come in; the nuts and seeds also contain the antioxidants that prevent the oxidization of the fats. 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). Please do keep the comments coming on my blog. If you want to share this article, scroll to the very bottom and click the "share" icon to post on Facebook, Twitter etc. If you want to subscribe or search for other posts by title or by topic, go to www.wellnesstips.ca. Related tips:
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 |
WHY THE FOOD GUIDES ARE WRONG Eat healthier - Find out how obvious good nutrition really is, and in two hours you will understand what to do. You can implement the changes you need to make at your own pace. No magic pills, no fad diets, no calorie-counting. Just eat properly and as you become healthier the weight will slowly come off. Learn some easy rules that you can apply right away to know whether or not a particular food is healthy to eat.
" Hi Vreni, I just completed your course on
why the
food guides are wrong…..it was fabulous! Although I have heard
this information many times before and have even conducted
mini-workshops on it with my clients, you really put the information
together beautifully, making it even easier to explain to people. "Hi, Vreni. I loved the course and would not change it one bit. I found it very easy to follow and I learned a lot!!! I found the price just right. You covered a lot in a short time." Neyleen K. "Why the Food Guides are Wrong: How to find health and lose weight" is available for the price of $49 USD, after you create an account. |