Healthy Fats are vitally important:
Last Friday, I uncovered how healthy oils and friendly fats can take you out of a calorie deficit, potentially causing you to gain more weight if you’re not careful.
So even though we all need these “essential” healthy fats and oils, you have to monitor your portion control very closely, because they yield 9 calories per gram.
Of course, none of this matters if you’re buying the wrong oils. For example, the Nutrition Nerd Nicky P. sent this eye opening article over to me last night about what the American Heart Association recommends.
More food and label lies you need to be aware of.
Tell ’em what’s up, Nick!
The TRUTH About Your Cooking Oil, It Could Be Clogging
by: Nick Pineault
The American Heart Association has it all wrong.
Their most recent recommendations on what healthy fats we should eat
seem to have been copied from a 1980s nutrition textbook:
“Choose vegetable oils and margarines with liquid vegetable
oil as the first listed ingredient. Examples are canola, corn,
olive, peanut, safflower, sesame, soybean and sunflower oils.”
This is complete non-sense, and I’ll prove it to you.
Reason #1: Vegetable oil sucks
Refined vegetable oils are the WORST kind of fats you can eat — period.
You see, plants contain very fragile polyunsaturated fats that are sensitive to heat, oxygen and even light.
(That’s why quality oils are always kept in dark bottles.)
But food manufacturers don’t care about damaging your healthy fats.
They extract plant oils from peanuts, canola, corn, safflower, soybean and sunflower using the industrial solvent hexane — at very high temperatures.
Once the oils have been extracted, it’s a smelly grey mess not a healthy fats.
But they filter, degum and deodorize that goo until it looks good and smells neutral, and then sell it to you.
This refined oil not only contains NO nutrients at all…
it’s also inflammatory to your heart and downright dangerous.
And ironically, that is the oil the AHA wants you to use…
Reason #2: Most olive oils are fake.
Using olive oil is a good alternative, but only if you know exactly what you’re doing.
According to Tom Mueller, the author of a groundbreaking book on the subject, about 70% of the olive oil sold is fake and has been cut with fattening cheaper oils.
That has been confirmed by many sources like UC Davis, where tests have found that 73% of extra virgin olive oils should NOT be labeled as such.
Again, these fake olive oils are mostly rancid and will do little to improve your health. In fact, they may do the exact opposite…
If you can’t afford the organic, certified extra-virgin oils sold in specialty stores, you might be better off avoiding it altogether.
This leaves us with the question… what the heck should I use instead?
For cooking: Coconut oil, or expeller-pressed coconut oil if you want to avoid the coconut taste (organic is better).
On your salads: Ultra-high-quality olive oil, or — even better — organic, unrefined seed oil.
One of the healthy oils around is seed oil blends I’ve ever came across is this one called Panaseeda.
It’s a unique blend of 5 of the most pure, unrefined, instant-pressed seed oils sold anywhere.
Karen and I have been using this for a few months now, and we really enjoy the taste, not to mention the purity.
Let me know what you think once you try it:
==> Healthy fats
Keep going strong,