Fats We have been told for years to eat low fat. We have been told vegetable oils made of corn, safflower, canola, and soy are best and we should avoid saturated fats (butter, lard, beef fat, coconut and palm oil). However, saturated fats are absolutely essential for energy, cell structure and function, bone and immune system health, liver protection, proper utilization of EFA's, heart, digestive and hormone health; they are protective to the body and are stable under high heat. On the other hand, large amounts of polyunsaturated fats in the American diet is one of the key factors in the incredible increase of cancer, heart disease, and decreased immune function in the last several decades. These unstable, delicate fats are dangerous to our health when they become oxidized by processing and rancid by heating or cooking, which leads to formation of free radicals. Free radicals attack cell membranes and red blood cells causing damage to DNA which leads to mutations in muscle and organ tissue, blood vessels, and skin. These mutations show up in the form of tumors, arterial plaque, autoimmune diseases like Parkinson's, Lou Gherig's disease, liver, lung, reproductive organ damage, depressed learning ability , impaired growth, and weight gain just to name a few. Polyunsaturated fats are also very high in Omega 6 fatty acids and very low in Omega 3's which interferes with healthy hormone production and leads to a host of diseases.
The bad fats: Refined -- this is where good fats from fruits, nuts, and seeds are crushed, heated, squeezed at high pressure, treated with hexane (a toxic solvent), breaking apart the carbon bonds transforming them into free radicals and destroying the Vit E. (a natural preservative) which is then replaced by toxic preservatives BHA and BHT (suspected of causing cancer and brain damage). Hydrogenated -- this is the process that turns fats normally liquid at room temp to solid at room temp. Cheap rancid oils are mixed with metal particles, subjected to hydrogen gas under high heat and pressure, soap-like emulsifiers and starch are mixed in for better consistency and steam cleaned to remove the odor. The unappetizing gray color is then bleached out, dyes and artificial flavors are added before being molded and sold as a healthy food. This process causes the chemical structure of the fats to change called trans, otherwise known as transfats. The body doesn't know the difference between natural and transfats and will use whatever it receives. Transfats -- wreak havoc on cell metabolism because chemical reactions can only take place when electrons in the cell membranes are in certain arrangements or patterns, provoke high cholesterol levels and is known to cause heart disease and cancer. Oils -- Peanut, safflower, corn, sunflower, soy, cottonseed, and sesame oil have a very high omega 6 ratio (these are found in almost every packaged food). Canola oil is made from toxic rapeseed, is high in sulphur, goes rancid easily, develops mold quickly in baked goods, creates Vit. E deficiency, and is shown to cause heart lesions.
The good fats: Butter-- Ideally butter should be raw, unpasteurized from grass fed cows but organic pasteurized butter from grass-fed cows may have to suffice for those who do not have access to raw milk or the know-how to make their own butters. Butter is loaded with vitamins A, D, K, and E in natural forms when it comes from cows eating green grass (not grain). We must have these vitamins in our diet to absorb nutrients. Real butter added to veggies, bread, soups, sauces,gravies, cassaroles and rice ensure proper assimilation of minerals and vitamins. It also has a compound that protects against calcification of joints, degenerative arthritis, hardening arteries and cataracts. The fatty acids in butter are antimicrobial, anti-tumor, and support the immune system. Butyric acid in butter also has antifungal properties. Butter has a proper ratio of Omega 3's and 6's and it has CLA which helps build muscle and prevents weight gain. Lecithin in butter assists in metabolization of cholesterol and other fats. Iodine in butter protects against goiter. Oils -- We must consume unrefined, non-hydrogenated, cold-pressed or expellar-pressed oils. Flax seed and cod liver oil remedies omega 3/6 imbalance. Palm and coconut oils contain lauric acid which are antifungal and antimicrobial, do not become rancid easily, and do not contribute to heart disease as vegetable oil manufacturers would have us believe.
What to do: Use butter from grass-fed cows, palm kernel shortening (non-hydrogenated) for pie crusts, pastries, etc. and coconut oil for any high heat cooking and baking. Use olive oil for light sauteeing and some salad dressings. Other oils should be used very sparingly if at all, but by all means DO EAT FATS! YOUR BODY NEEDS THEM! These oils (unrefined, cold or expellar pressed) can be found in some grocery stores, health food stores and food co-ops.