Μια που η ιστορία με το Ορυκτέλαιο-Ηλιέλαιο είναι νωπή ακόμη, ας ενημερωθούμε για τα λιπαρά:
Fats to Consume
1. Organic, free-range animal meats and fats such as lard, tallow etc. Good for cooking at high heat.
2. Fish (Or due to the high levels of heavy metals and other toxins in fish today, high quality fish-oil supplements may be a good option. These should come from wild fish that have been filtered for heavy metal toxicity and other metal toxicity.)
3. Organic, free-range eggs – the whole complete egg including the yolk, which should be kept intact during cooking to prevent oxidizing the cholesterol in the yolk. Best methods are boiling or low-temperature poaching and frying.
4. Raw nuts, soaked before eating to break down the phyto-nutrients and makes all the nutrients more bio-available.
5. Avocados – a good source of monounsaturated oleic acid.
6. Cold-pressed, unfiltered organic olive oil – a good source of monounsaturated oleic acid and may be used for cooking at moderate temps.
7. Butter, raw if possible – Butter has many benefits including fat-soluble vitamins, short and medium chain FA, small, but equal amounts of Ω-3 and Ω-6 FA, conjugated linoleic acid (if the butter is from pasture-fed cows only - this has strong anti-cancer properties), lecithin, cholesterol, trace minerals and more.
8. Ghee (clarified butter)
9. Coconut oil or butter – high in medium-chain FA that is good for using at high heat.
10. Pumpkin seed oil
11. Flax seed oil – very high Ω-3 content. Always keep refrigerated and never heat.
12. Castor oil
13. Cod liver oil
14. Palm oil - Good for cooking at high heat.
Fats to avoid or limit
1. Hydrogenated and partially hydrogenated oils - These contain trans-fatty acids that look more like plastic than fats under a microscope. Your body is not designed to eat plastics!
2. Canola oil – Has high sulphur content, goes rancid easily, contains trans-fatty acids (created during deodorizing of oil), can cause deficiency of Vitamin E and may cause fibrotic heart lesions.
3. Soy oil – highly processes and high in Ω-6 Fatty Acids
4. Corn, safflower, cottonseed and sunflower oils – high in Ω-6 FA, very low in Ω-3
5. Peanut and sesame oils - OK for cooking at moderate temps, but limit the use because of Ω-6 FA content.
1. Organic, free-range animal meats and fats such as lard, tallow etc. Good for cooking at high heat.
2. Fish (Or due to the high levels of heavy metals and other toxins in fish today, high quality fish-oil supplements may be a good option. These should come from wild fish that have been filtered for heavy metal toxicity and other metal toxicity.)
3. Organic, free-range eggs – the whole complete egg including the yolk, which should be kept intact during cooking to prevent oxidizing the cholesterol in the yolk. Best methods are boiling or low-temperature poaching and frying.
4. Raw nuts, soaked before eating to break down the phyto-nutrients and makes all the nutrients more bio-available.
5. Avocados – a good source of monounsaturated oleic acid.
6. Cold-pressed, unfiltered organic olive oil – a good source of monounsaturated oleic acid and may be used for cooking at moderate temps.
7. Butter, raw if possible – Butter has many benefits including fat-soluble vitamins, short and medium chain FA, small, but equal amounts of Ω-3 and Ω-6 FA, conjugated linoleic acid (if the butter is from pasture-fed cows only - this has strong anti-cancer properties), lecithin, cholesterol, trace minerals and more.
8. Ghee (clarified butter)
9. Coconut oil or butter – high in medium-chain FA that is good for using at high heat.
10. Pumpkin seed oil
11. Flax seed oil – very high Ω-3 content. Always keep refrigerated and never heat.
12. Castor oil
13. Cod liver oil
14. Palm oil - Good for cooking at high heat.
Fats to avoid or limit
1. Hydrogenated and partially hydrogenated oils - These contain trans-fatty acids that look more like plastic than fats under a microscope. Your body is not designed to eat plastics!
2. Canola oil – Has high sulphur content, goes rancid easily, contains trans-fatty acids (created during deodorizing of oil), can cause deficiency of Vitamin E and may cause fibrotic heart lesions.
3. Soy oil – highly processes and high in Ω-6 Fatty Acids
4. Corn, safflower, cottonseed and sunflower oils – high in Ω-6 FA, very low in Ω-3
5. Peanut and sesame oils - OK for cooking at moderate temps, but limit the use because of Ω-6 FA content.
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