GREAT post by @maxlugavere
highlighting the differences between good ✅ fats and bad ❌ fats that we all should be a lot more conscious off.. well worth the read below ⬇️ GOD FATS VS. BAD FATS 🔥 —
Nature doesn’t make unhealthy fats, humans do. 👊🏻 —
What’s makes a GOOD fat right➡️ Chemical stability, minimal processing, the presence of beneficial compounds other than fat.
✅ good fat examples: extra-virgins olive oil, AVOCADO OIL, avocados, the fat in fatty fish (wild salmon, sardines, mackerel), grass-fed beef, omega-3 or pasture raised eggs, coconut oil, MCT oil.
What makes BAD fat ➡️ chemical instability, trans fats, skewed omega-6 to omega-3 ratios, heating and chemical extraction, refining, bleaching, deodorisation.
❌Bad fat examples: Canola oil, grapeseed oil, corn oil, soy oil, “vegetable oil”, sunflower oil, safflower oil, rapeseed oil, COMMERCIAL SALAD DRESSINGS. —
These fats are all highly processed and all contain significant levels of trans fats (up to 5%). I discuss this in my book Genuine s Foods, but if you would like a backup source, here’s an arrival written by Harvard professor of nutrition, Dr. Guy Crosby: https://www.hsph.harvard.edu/nutritionsource/2015/04/13/ask-the-expert-concerns-about-canola-oil/. In regards to Canola oil, from the article, “Canola oil does contain very low levels of trans-fat, as does all oils that have been deodorised. Deodorisation is the final step in refining ALL vegetable oils.” Trans fat consumption is linked to early death and worse memory function.