Fat fundamentals

April 18, 2018

 

 

In preventative medicine, benefits without risks are nonexistent. Any diet or lifestyle intervention can have harmful effects. Changing the composition of the fats we eat could have profound physiological effects throughout the body. Our brains are 70 percent fat, moly in the substance known as myelin that insulates nerve cells and all nerve endings in the body. Fat is the primary component of all cell membranes. Fat can alter the permeability of cell membranes, which determines how easily they transport blood sugar, proteins, hormones, bacteria, viruses, and tumor-causing agents into and out the cell. The relative saturation of these membrane fats could affect the aging of cells and the likelihood that blood cells will clot in vessels and create heart attacks. Fats contain Vitamins A, D, E and K. Fats create all hormones in our body. Fats are the precursor to skin health. Fat makes us feel full longer. Fats. Fats. Fats. The list goes on and on.

 

 

How can a brick house be made without bricks? How can the human body create substances made only from fat on a low-fat to non-fat diet? In the 1980s to 1990s, low-fat and non-fat products were a second language when it came to purchasing food products. It was second nature to reach for the non-fat dairy because it was more appealing sitting next to the full-fat product on the shelf. Remember, fat makes food taste good. The moment you pull fat from food products, other palatable substances need to be replaced. Unfortunately, fats were replaced by sugar, chemicals and lies. Lies that the fat we consumed turned into fat on our body.

 

The Masai nomads of Kenya, prior to the introduction into western foods, ate a diet on full fat milk, blood and consumed nose to tail cattle, yes, including organ meats. Their high-cholesterol diets supplied nearly three thousand calories a day of mostly saturated fat, yet they have the lowest blood cholesterol levels on record. Yes, this might be a case of believing that your hypothesis must be correct before all the evidence is gathered encourages you to interpret the evidence selectively, however, this is just one of the many thousands of fat studies hidden from the public eye. 

 

The problem we have in our culture is putting everything into a box of black and whites. Fat that we consume, must turn into fat in our arteries and create heart attacks. How many people do you know that have eaten healthy their whole life, consumed a low fat diet, and dropped dead of a heart attack? Fat consumed is synonymous with the fat on our body. How many people eat a low-fat to non-fat diet and yet cannot drop the weight?  

 

There are many different fats we should be consuming and avoiding. Please print this cheat sheet out and refer to it during grocery shopping. Compare your food products with those of the bad fat list. Do not purchase food products with any of those fats. 

 

 

 

 

Healthy Saturated fats (high-heat cooking)

Solid at room temperature 

 

 

-coconut oil

-butter/ghee 

-tallow/ beef fat

-palm oil

-lard

-duck fat

-bacon (from pastured pigs)

 

Healthy Monounsaturated oils (low-heat cooking)

Liquid at room temperature 

 

-macadamia nut oil

-avocado oil

-olive oil

 

 

 

Healthy Polyunsaturated oils (AVOID cooking with)

Liquid at room temperature 


-walnut oil

-sesame seed oil

-fish oil

-hemp oil

-pumpkin oil 

-flaxseed oil 

 

 

 

AVOID buying or consuming the following:

-margarine

-smart balance

-buttery spreads

-grapeseed oil

-vegetable spreads

-it's not butter

-sunflower oil

-rice bran oil

-peanut oil

-rice bran oil 

-safflower oil

-cottonseed oil

-canola oil/ shortening

-soybean oil

-corn oil

-trans fats

-partially or fully hydrogenated oils

-rapeseed oil

 

Unfortunately, when heated, polyunsaturates are damaged. Fried foods, processed foods and food manufactures refine these oils because they are cheap. Hydrogenated oils extend shelf life.  ALL POLYUNSATURATES ARE USED IN DEEP FRYING. THEY WOULDN’T DARE USE EXPENSIVE STABLE FATS LIKE SATURATES FOR COMMERCIAL PURPOSES. Did you know that food manufactures took on the name “Vegetable Oils” to make them sound healthy, when in fact there are no TRUE vegetable oils? Corn is a grain. Cottonseed comes from cotton. To get these plants to produce “oil” takes a lot of refinery and other chemical processes. 

 

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