COOKING CAN DAMAGE FATS/OILS
Cooking can damage even the best of oils. Heated polyunsaturated vegetable oils rapidly oxidize and contribute to free radical damage. Do NOT cook with polyunsaturated vegetable oils.
Unfortunately, many chefs, restaurants, schools, and hospitals use canola oil, which is toxic to start with, in food preparations. When choosing a restaurant, find out what kind of oil they cook with. Tell them you want to avoid these damaged fats/oils. The more people speak up, the sooner chefs/restaurants will make the necessary changes. AVOID all fried foods and products containing or prepared with these damaged fats/oils. The best options for cooking are water, poultry broth, organic wine, a small amount of butter, ghee, or coconut oil.
Olive oil, though mostly monounsaturated, should not be used in normal cooking because of its omega-6 content. Instead, use cold-pressed, extra virgin olive oil moderately for flavoring upon serving. Oils at room temperature become rancid more quickly than refrigerated oils.
AVOID OILS PACKAGED IN CLEAR GLASS OR CLEAR PLASTIC BOTTLES
Interaction with oxygen and light creates peroxides or free radicals that cause rancidity. AVOID oils packaged in clear glass or clear plastic bottles.
The use of independently certified organic seed in unrefined oil production is critical. The composition and quality of key nutrients in organic seeds are much higher and free from pesticides and herbicides. Read labels carefully and look for the “Omegaflo” process, developed by Omega Nutrition, a pioneer in the industry. Omega Nutrition oils are independently QAI and JAS certified. To ensure the EFAs are well protected, Omega Nutrition packages their oils in completely light-protected, dark high-grade plastic (HDPE) bottles. It is available under the following labels: Omega Nutrition and Jarrow Formulas in the USA and Canada; Atowa, in Japan; Integrated Neutraceuticals in Hong Kong; and Nature’s Glory in Singapore.
CONSIDER THE TYPE OF FAT
Fats are not detrimental to health, but the damage done to them and the imbalances created between omega-6 (too much) and omega-3 (not enough) are. READ the small ingredients section on the label of every product you buy. Research the companies behind the products. And, remember the six factors that damage fats/oils: heat, hydrogenation, oxygen, light, homogenization, and genetic modification (GM). Therefore, AVOID all fats/oils (e.g., margarine, spreads, and vegetable oils) damaged by these six factors.
Don’t be fooled by the sales hype on labels. Low-fat, light, pure, and cholesterol-free are meaningless if the fats/oils are damaged. It is far more important to consider the type of fats/oils rather than simply counting the grams of fat. TV programs, dieticians, and medical practitioners, who continue to recommend damaged fats/oils, are doing a lot of harm. All the exercise and money in the world will not reduce the enormous increases in degenerative diseases and the current epidemic of diabetes, obesity, and mental illness until the removal of TFAs and damaged fats/oils from our food supply and the restoration of EFAs in balance.
Natural fats found in organic, pasture-fed meat/poultry, raw nuts (without added oil), avocados, non-rancid seeds, and unhomogenized dairy (suitable for your blood type) are not harmful when there is a balance of EFAs; omega-3, in particular.
The amount of fat needed varies because of biochemical individuality, climate, and living conditions. As a general guideline, most people need from 15 percent to 30 percent of their calories from a combination of quality super/polyunsaturated, monounsaturated, and saturated fats. The ideal omega-6 to omega-3 fatty acid ratio for adults is approximately 1:1.
Persuade your government to stop wasting billions of dollars on ‘sickness’ care. A more effective approach would be to ban these unhealthy, damaged fats/oils in the food industry. Encourage family members, friends, restaurants, schools, and practitioners to learn about fats and oils.
Composition of Fats/Properties of Vegetable Oils Chart
References provided upon request.