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DIY SOLUTIONS FOR YOUR HEALTH
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FATS_AND_OILS_MAIN

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.

 

      Use expeller-pressed coconut oil, butter, or palm oil for frying/cooking – much less likely to produce toxic fats by heating them than mono-unsaturated or polyunsaturated cooking 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. Krill oil, flaxseed 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 - processed with high heat, they contain harmful trans fats.

 

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

 

 

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 and Balsamic or Raw apple cider vinegar 

 

Olive Oil (and other monunsaturated oils)

 

 

 

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:

 

EFAs - "FATS OF LIFE"

 

 

Best Frying/Baking Fats

 

      Contain a high percentage of saturated fat

-  not easily damaged by high temperatures.

 

      Best fats/oils for frying / baking:

 

-       Expeller pressed coconut oil (92% saturated) has no coconut taste; a very stable oil for frying temperatures. Coconut oil has a medium smoke point of 350° deg. F, which is under the usual sautéing temperature. If you see smoke, pull the pan off the burner and let it cool down a bit, because at that temp. the oil will begin to oxidize (go rancid);

 

-       Almond oil - is good for baking at temps around 400° F

 

-       Butter (66% saturated) - Keep the frying temperature as low as possible; quite stable under heat; great flavor addition to food.

 

-       Palm Oil (50% saturated) and Palm kernel oil – are stable frying oils, but not easily obtained in the Western world; has a strong flavor.

 

Coconut and Palm Oil

 

      Do NOT use olive oil or polyunsaturated fats (e.g. corn, canola, sunflower, soybean oil) for frying - they are too easily oxidized by heat

 

      Prefer steaming, poaching, boiling, pressure-cooking or stir-frying

 

FATS and OILS RELATED LINKS

 

FATS and OILS RELATED LINKS:

High or low fat, fake or no fat?

HIGH OR LOW FAT, FAKE OR NO FAT?

-    Which fats are good and which are not?

Saturated Fats

Monunsaturated Fats 

Polyunsaturated Fats

·    EFAs  - Fats of Life

·    Omega-3  /Omega-6 Imbalance

 Cholesterol - Our Hero!

·    Dietary fat/cholesterol has little effect on blood cholesterol levels

Damaged /Altered (Toxic)  Fats

Food Fats and Oils

Food Fats and Oils - Overview

Animal Fat

Butter

Coconut and Palm Oil

Olive Oil - And other monunsaturated oils

Selecting / Storing Seed Oils

Fat Metabolism

Fat Metabolism in the body

 

 

 

DISCLAIMER - The information given at this website is for research purposes only. It is not intended to diagnose or cure any mental or physical condition. It is not intended as a substitute for the advice of a licensed professional. In the event that you use this information for your own health, you are prescribing for yourself, which is your constitutional right as a U.S. citizen under Amendment IX of the U.S. Constitution, and for which the author of this information assumes no responsibility. The author of this information is neither a legal counselor nor a health practitioner and makes no claim in this regard. Any references to health benefits of specifically named products on this site are given as this website author's sole opinion and are not approved or supported in any manner by their manufacturers or distributors. COPYRIGHT 2009-2017