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DIY SOLUTIONS FOR YOUR HEALTH
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FOOD FATS and OILS

General Guidelines for eating Fats

Why eat fats?

Eating fats as part of a meal slows down absorption - staving off hunger for an extended time.

All fats are carriers for fat-soluble vitamins A, D, E and K - which themselves are catalysts for the body's processing of the water-soluble vitamins.

Fats are necessary for the conversion of carotene to vitamin A, for mineral absorption, and other biological processes

Healthy fat consumption

Eliminate toxic fats (E.g. trans fats) by eliminating processed foods, typical grocery store polyunsaturated oils and deep fried foods–this has the added benefit of concurrently removing many “empty”carbs (including sugar) from your diet.

Use organic butter (best produced from raw milk from cows that grazed) instead of margarine and vegetable oil spreads - which contain toxic fats. (Don't believe the “No trans fat” labels . . . a certain amount per portion size are legally allowed without mention on the label, and according to Udo Erasmus, Phd, renowned worldwide expert on dietary fats, and author of “Fats that heal, fats that kill”, even those small amounts are detrimental to health.

For frying/cooking, use avocado oil, expeller-pressed coconut oil, or palm oil  – high heat is less likely to produce toxic fats  in these high smoke oils than with lower smoke point oils.

Best frying fats

Use extra-virgin olive oil only for COLD recipes – E.g. dressings

Ensure good daily source of omega-3 fats – E.g. Wild salmon oil, Krill oil, flaxseeds or fresh flax oil.

Overview of Fat Types

 

Animal Fat

Cut the outer fat off meat - Marbling fat is fine

Animal Fat

Oils

Use only EXPELLER-PRESSED, UNREFINED Oils  (usually found in health-food stores)

–   Do not use typical grocery store vegetable oils - highly-processed with high heat, since they contain harmful trans fats.

 

–   Light, heat and Air will damage fatty acids in seed, bean and nut oils

-  Best Oils for Frying / Grilling / Sauteing

 

Best Fats to Use for Frying

 

 

 

Butter

–    Prefer raw, organic butter from pastured cows

–    Non-organic butter has highest concentration of pesticides of any food

–    Butter is best source of fat soluble vitamins A, D, E, K

–    Butter contains antimicrobial short/med. chain-length fatty acids

–    Add butter liberally to vegetables - fat-soluble vitamins are catalysts for assimilation of water-soluble vitamins.

–    “Price Factor”- All butter from cows that ate fast-growing green grass contains Dr. Price's “Activator X”(Vitamin K2), a potent catalyst for mineral absorption.

See more details, including which are the best brands to buy::

Butter

Margarine / Shortenings

Contain altered, toxic fatty acids – which cause cellular dysfunction

Damaged /Altered Toxic Fats

Salad Dressings

Make vinaigrette dressing with Extra virgin olive oil, UNREFINED/COLD-PRESSED avocado or other UNREFINED oils mixed with Balsamic or Raw apple cider vinegar

Avocado oil

Olive Oil

ACV

Essential Fats

Since our body is unable to make Omega-3 and Omega-6 essential fatty acids (so called because they are indeed essential for health), we must therefore ensure their presence in our diet.

For information on these crucially important, essential fatty acids:

EFAs - "FATS OF LIFE"

 

DISCLAIMER: The content on this website is intended for informational, and educational purposes only and not as a substitute for the medical advice, treatment or diagnosis of a licensed health professional. The author of this website is a researcher, not a health professional, and shall in no event be held liable to any party for any direct, indirect, special, incidental, punitive or other damages arising from any use of the content of this website. Any references to health benefits of specifically named products on this site are this website author's sole opinion and are not approved or supported by their manufacturers or distributors. COPYRIGHT 2009-2017