good fats
>Cold pressed raw non-pasteurized organic extra virgin unfiltered Olive oil
>Cold pressed raw non-pasteurized organic extra virgin Coconut oil
>raw nuts
>raw seeds
>Avocados
It's good to avoid cooking with fats as much as possible. I normally cook and then wait for the food to cool some more before adding any more fats to it. Yes, some foods contain fat and are cooked, like peas. They do have some but that's fine.
bad fats
Highly refined, and usually a huge omega 6 fatty acid overload. most are all full of pesticides because of how they are grown, and are over processed. Many of these are constantly aggressively advertised by evil corporations as "heart healthy" to lure people into a false sense that they are eating well.
>corn oil
>soybean oil
>canola oil
>any fat that has been hydrogenated (common in peanut butter)
The rape flower has this acid in it that isn't healthy for people and makes them really sick, so they can't eat it.
To make it into canola oil, some people from a corporation in canada and supposedly also teaming up with monsanto later on, selectively bred the rape flower insanely, until it had low levels of that acid in it. Later on it was then taken into a lab and heavily genetically modified even further. Today its more commonly named canola oil. It goes through a very harsh refining process from farm to store shelf, so even if you find it usda organic, it's still a very refined and stupid thing to buy. read ingredients on every product because like soy, it is sneaked into huge amounts of products needlessly.
>flax seed oil (not because its bad, but because of how fast it goes rancid in the bottle on the store shelf without showing many signs. Just buy whole flax seeds and grind them before you eat, because flax seeds store best in their own packages (the seed itself)
>butter
>lard
I never fry anything. you would be surprised how crispy potatoes baked in an oven will come out if you cover them in diced onions.
Also don't forget about omega-3 and omega-6 fatty acids. You need a balance of both, and Americans and other people in the world are consuming way too many omega-6 fatty acids (found mainly in refined vegetable oils like soybean, canola/rape, sunflower, and so on) while not consuming enough omega-3 fatty acids that the average uninformed person believes are found mostly in fish which has plenty of it's own problems including mercury and other contaminants, but people are often surprised to learn that these foods contain omega 3.
>flax seeds
>chia seeds
>walnuts
>pumpkin seeds
>acai berries
>hemp seeds
good advice: when buying chia or flax seeds, buy the seeds whole and raw, then grind them at home right before you eat them. They last much longer this way and their oils are preserved better. Store them in a cool dark place in a sealed container. It's never a good idea to buy them already ground up at the store because they have been ground since packaging and shipping and sat on a store shelf too long.
youtube.com/watch?v=UNwXal7h1K4
>While it does transform to EPA and DHA in your body, it does so at a very very bad efficiency
That's a myth
http://www.ncbi.nlm.nih.gov/pubmed/20861171
Vegans are much better at turning ALA into EPA and DHA than fish/meat eaters, just like they are with beta carotene and vitamin A.
http://www.nutraingredients-usa.com/Research/Omega-3-ALA-intakes-enough-for-EPA-DPA-levels-for-non-fish-eaters
https://goodwebsite.wordpress.com/2010/11/17/ala-conversion-to-dhaepa-may-be-increased-in-non-fish-eaters/
>Despite having significantly lower intakes of EPA and DHA (associated with fish consumption), blood levels of EPA and DHA in vegans and vegetarians were approximately the same as regular fish eaters, according to findings published in the American Journal of Clinical Nutrition.
>The results indicate that when people do not consume adequate levels of EPA and DHA, like vegans and non-fish-eating vegetarians, their bodies respond by increasing the conversion levels of ALA to EPA.
>"Cold pressed raw non-pasteurized organic" labeling bullshit, that's just pure cancer…"
what's cancerous is how people can't even have critical thinking. lets deconstruct what this means.
>"Cold pressed raw non-pasteurized organic"
>cold pressed
This means that there were no chemicals or heat used to seperate out the oil from the pulp of the coconut, but rather the oil was pressed out using a low heat and more gentle method.
>raw
>non-pasteurized
This means that besides being extracted from the coconut, the oil was not heated.
>organic
This means that the coconut was grown organically and isn't going to be loaded with huge amount of pesticides like conventional or genetically modified crops are.
people don't do often do their own research before they talk crap about something that actually means what it's saying.
I don't want to buy some highly refined heated processed oil when I can get the most plain and untouched raw coconut oil.
I am not a doctor or a chef.
Post last edited at 11/04/15 (Wed) 02:10:26