Posted by: godswaytohealth | October 23, 2012

GOOD FATS VS. BAD FATS – Part 1

Fats are found in almost everything we eat. They are exceedingly high in meats and sea food and a high content is also found in avocados, seeds, and nuts.

If we are looking to eat healthy we need to understand the different types of fat and how they affect our health.

BAD FATS FROM ANIMALS

Let’s take a look at bad fats first. Bad fats clog up the arteries and cut off blood flow. By eliminating bad fats which are the primary cause of approximately half of all deaths in America, we would be able to better control high blood pressure and a series of other concerns such as having a heart attach or a stoke.  Bad fats are found in all animal flesh and dairy foods. For example:

 3.5 ounces of extra lean hamburger contains 16 grams of bad fat

3.5 ounces of ground round raw lamb contains 24.5 grams of bad fat

3.5 ounces of dark chicken meat contains 15.8 grams of bad fat

3.5 ounces of turkey meat contains 12.9 grams of bad fat

3.5 ounce serving of pork roast contains 21.5 grams of bad fat and

Pasteurized cow milk derives 50% of its calories from bad fat.

When we eat cooked animal flesh or dink pasteurized milk the fats they contain become bad fats that clog up our arteries and do great harm to the body. Research shows us that when these animal fats are cooked and consumed by carnivorous animals, they become bad fats for the animals that consume them as well, even to the extent of causing their death.

BAD FATS FROM PLANTS

When oils are processed good fats turn into refined fats, hydrogenated fats, and trans-fats. Trans fatty acids are formed when vegetable oils are hydrogenated (had hydrogen pumped into them), and hardened to make margarine and shortenings.

Trans fatty acids are now recognized as a leading cause of heart disease, cancer, diabetes, and other chronic or fatal illnesses. Any processed food that contains hydrogenated or partially hydrogenated vegetable oil contains trans-fats: most French fries, fried chicken, donuts, cookies, and pastries contain between 30% and 50% trans-fats.

Polyunsaturated fats, when exposed to light, produce thousands of free radicals, and lead to changes in the oil molecules. Exposing these fats to air (oxygen) produces oxidation and rancidity. Heat speeds up the damage done by light and oxygen.

Canola oil, corn oil, safflower oil, soybean oil, grape seed and sunflower oils are advertised as being heart healthy, yet they too are processed with heat, exposed to light and air, and usually sold in clear glass or plastic containers and are potentially damaging to the body. They have very little shelf life and go rancid very quickly if not refrigerated. It also becomes a huge issue if it comes from a GMO source and is not cold pressed from organic seeds.

Unstable cooked oil (rancid oil) is the largest cause of free radical damage to the human body. This damage is the primary cause of aging. It’s responsible for everything from hair loss to cancer.

Grocery store poly oils start going rancid immediately due to the air and high heat of commercial pressing, so they have to be refined, bleached and deodorized (RBDed) using even HIGHER heat to destroy the rancid smell. This high-heat deodorization pretty much destroys the oil during processing.

The now oxidized, RBDed, destroyed, nutritionally void oil has a long shelf life at room temp and will smell “fresh” straight from the store, but in fact, as already stated, it’s already rancid and is loaded with free-radicals called: lipid peroxide. And these only equal heart attack and/or cancer.

Poly Food Oils should never be used for ANYTHING! This pretty much includes every oil on the grocery store shelf expect coconut oil and olive oil which is a mono fat, but this should still only be eaten raw.

Unfortunately many olive oils (even organic ones) have been solvent-extracted and often contain pesticide residue or other chemo-toxins. In addition, it is a common industry practice to adulterate up to 40% of an olive oil bottle with other cheaper oils, such as cottonseed oil, and these additional oils will not be listed on the label.

Bottom line; do not cook with poly oils EVER! And remember even the well processed poly oils are so unstable; in fact; they will go rancid just sitting at room temp. They should always be refrigerated.

For additional information go to GOOD FATS VS. BAD FATS – Part 2

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