Saturated Fats Vs Vegetable Oils in Cooking

This is meant to be a quick summary of a few books from true experts in fats and oils. Some of this goes against the grain of common beliefs. I don’t post this to be different, just to sort out fact from fiction. This is a summary of many great works.

I get questions about what to cook with almost every week. The first thing to be concerned with is STABILITY of the oil. When you heat an oil each oil can only go to a certain point (the smoke point)…..then….all heck breaks loose.

Actually it is the molecules of the oil. They turn into funny, un-natural fatty acids. They become toxic to you.

There are lots of different oils to use but many are hard to come by and when I do find them the have been refined. That is a basic point. If you are trying to decide if you want to buy an oil, take a quick look on the label and see if it is refined first. If it is refined just put it back on the shelf. No matter what else it says on the label I’d put it back.

The simplest things to use and get are:

1. Organic Virgin Coconut oil

2. Organic Extra-virgin olive oil (not “pure” olive oil)

3. Butter (grass fed, farm raised is best)

I use all three in my kitchen. They all have one thing in common…they are natural cooking oils that have been used forever. As always you want to used the lowest heat possible to get the job done, but if you have to cook at a higher temperature coconut oil comes in real handy. It has the highest smoke point of ALL the oils. That means that it is the most stable oil for cooking.

If you only used these three oils you would be fine for your whole life. You don’t need to use anything else. But, a few of you are probably in shock for a few reasons. I didn’t list vegetable oil, or canola oil. I hear this a lot, ” but my doctor said to cook with canola oil, because it is heart healthy” This is a cbd oil for pain false statement. Canola oil isn’t a natural oil. God didn’t make it. It is a man-invented oil from a genetically modified plant. It didn’t exist 100 years ago. The oil is refined and deodorized at heats up to 500 degrees. All of the life-giving properties have been refined out of it and toxins are added with the processing. Canola oil has no business being in a natural whole food kitchen. Just because it is cheap doesn’t make it good for you. If you believe nature did not make food healthy enough and that a scientist can do better, then canola oil is for you.

If you have been of the belief that nature did it right the first time, then keep reading…

Polyunsaturated oils are promoted hard by multibillion dollar companies that produce them. Oils like vegetable oil, corn, sunflower, safflower, and the worst of all soybean oil. If you bought them then the advertising worked. I am going to try and explain this in a simple and logical way.

What do they say these polyunsaturated oil will help? Think hard…

Heart disease. The claim is that saturated fats promote heart disease, right!

How about we forget about science for a minute and use history. At the turn of the century what did people eat?

Butter, eggs, lard, tallow, etc. farm foods. Those nice saturated fats that are supposed to be so bad for you. The funny thing was heart disease hardly didn’t exist. I’ve read physician accounts from the early 1900’s and they didn’t start seeing heart attacks until the 1920’s. Some of the most profound reading about nutrition occurred before the 1950’s.

Now the general recommendation is for high polyunsaturated oil use and no saturated fats. Now I don’t want to sound like a smart #%^, but heart disease is rampant. Somehow common sense to me says real, wholesome, organic saturated fats aren’t involved. One problem, most likely isn’t the saturated fat, but the junk that is put into the animals or sprayed on the crops. It isn’t really that fat, but the pesticides, hormones, antibiotics, and artificial feeds. Go natural, get organic stuff, and leave the controversy behind.

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