Between Oils And The Non Stick Cooking Liner
By Young Lindsay
Mainstream media are still advertising the alleged dangers of cholesterol and doctors are still pushing statin controlling drugs. But it is high time to pass on the information that the diet heart hypothesis is wrong, very wrong. It is not cholesterol that causes heart diseases. In fact, we rely on cholesterol to have a properly working brain and a healthy cardiovascular system.
Unless you are are chicken or a rabbit, saturated fat is okay. We have been taught for so long to fear it that we have even abandoned oil itself and opted for the non stick cooking liner. But fear no more and know which oils are good or evil.
Ghee, an animal fat, is used for ayurvedic cooking. Rich in vitamins A, K2, and D, it also contains conjugated linoleic acid that protects us against diabetes, heart disease, and cancer. If you are sensitive to dairy products, this might be your best friend because the milk solids in ghee have already been removed, depending on how sensitive you are.
Say yes to butter again as it provides the cholesterol needed for our brain to work well and to protect against inflammation. Lack of cholesterol can cause memory loss and other problems with the brain. Organic raw grassfed butter is best, and is recommended to be heated in low temperature as it has a smoke point of 325 to 375 degrees.
Virgin, raw, or unrefined coconut fat does not only give your grubs a wonderful flavor, but it is also very healthy. It helps in weight loss, enhances your skin, and aid cardiovascular health. It is also known to aid in repairing your metabolism, and has a smoke point of 280 to 365 degrees.
The renowned olive oil will always be the classic good girl of fats. Not only does it have anti inflammatory substances, but it is also a great source of antioxidants and keeps the heart happy. The problem is that you have to examine if your olive oil is one hundred percent pure, as there are a lot of faux labels claiming such but they have actually been combined with vegetable fats. Make sure you get your olive fix from trustworthy markets.
There is controversy surrounding the destruction of rainforests due to palm fat plantations, but palm oils are great for your health. Make sure that your sources of palm butter are sustainable so you do not support deforestation. Avocado fats are also beneficial if they are used to the minimum.
Prepare to avoid the most commercialized ones because most of them are the ones advertised based on the lipid myth. That means that soybean and vegetable fats are foes, not friends. Omega 6 is the culprit behind inflammation and heart problems, and these oils are rich with such substances. Vegetable fats, including corn and soybean, have high levels of phytic acid and trypsin inhibitors that may block nutrition absorption and cause hormonal disorders.
Grapeseed oil is another shocker when it comes to bad fats. The supposed benefits of grapeseed based on the cholesterol myth, so expect it to be unhealthy instead of the proclaimed opposite. It has seventy percent omega 6 fatty acids and can lead to autoimmune illnesses, not just heart disease and cancer. Canola and rapeseed should also be avoided as it is genetically modified and are prone to oxidation when heated, and can be carcinogenic.
Unless you are are chicken or a rabbit, saturated fat is okay. We have been taught for so long to fear it that we have even abandoned oil itself and opted for the non stick cooking liner. But fear no more and know which oils are good or evil.
Ghee, an animal fat, is used for ayurvedic cooking. Rich in vitamins A, K2, and D, it also contains conjugated linoleic acid that protects us against diabetes, heart disease, and cancer. If you are sensitive to dairy products, this might be your best friend because the milk solids in ghee have already been removed, depending on how sensitive you are.
Say yes to butter again as it provides the cholesterol needed for our brain to work well and to protect against inflammation. Lack of cholesterol can cause memory loss and other problems with the brain. Organic raw grassfed butter is best, and is recommended to be heated in low temperature as it has a smoke point of 325 to 375 degrees.
Virgin, raw, or unrefined coconut fat does not only give your grubs a wonderful flavor, but it is also very healthy. It helps in weight loss, enhances your skin, and aid cardiovascular health. It is also known to aid in repairing your metabolism, and has a smoke point of 280 to 365 degrees.
The renowned olive oil will always be the classic good girl of fats. Not only does it have anti inflammatory substances, but it is also a great source of antioxidants and keeps the heart happy. The problem is that you have to examine if your olive oil is one hundred percent pure, as there are a lot of faux labels claiming such but they have actually been combined with vegetable fats. Make sure you get your olive fix from trustworthy markets.
There is controversy surrounding the destruction of rainforests due to palm fat plantations, but palm oils are great for your health. Make sure that your sources of palm butter are sustainable so you do not support deforestation. Avocado fats are also beneficial if they are used to the minimum.
Prepare to avoid the most commercialized ones because most of them are the ones advertised based on the lipid myth. That means that soybean and vegetable fats are foes, not friends. Omega 6 is the culprit behind inflammation and heart problems, and these oils are rich with such substances. Vegetable fats, including corn and soybean, have high levels of phytic acid and trypsin inhibitors that may block nutrition absorption and cause hormonal disorders.
Grapeseed oil is another shocker when it comes to bad fats. The supposed benefits of grapeseed based on the cholesterol myth, so expect it to be unhealthy instead of the proclaimed opposite. It has seventy percent omega 6 fatty acids and can lead to autoimmune illnesses, not just heart disease and cancer. Canola and rapeseed should also be avoided as it is genetically modified and are prone to oxidation when heated, and can be carcinogenic.