When I use olive oil, I only use 100% organic, extra virgin (from a reputable brand) for flavoring and in moderation. I never cook with it.
Too much omega-6 causes an omega-3 deficiency because they compete for
delta-6-desaturase, the enzyme responsible for their conversion. An overload of omega-6 gobbles up the delta-6-desaturase enzyme for conversion into arachidonic acid, denying the ALA’s (omega-3) conversion into EPA and DHA.
Processed foods loaded with omega-6 fats radically hinder the body’s innate ability to synthesize EPA and DHA. This EFA imbalance impairs a child’s growth and neurological development with terrible consequences. I believe these damaged and excess omega 6-oils are a significant factor in type-2 diabetes, cancer, mental illness, vaccine injuries, and many chronic diseases. Too much omega-6 (LA) also promotes tumor growth and disrupts brain and endocrine function (contributing to hormone imbalances).
While sugar and refined carbs add fat to the body and deplete minerals, the type of oil one consumes determines where that damaged fat disperses. No one is even talking about this. It is my observation, after many decades of nutrition work. By looking at the body shape, we can tell what fat/oil a person consumes.
For example, canola creates that big, fat turkey neck and a blubbery belly and butt. We see a lot of gross distortion of body shapes among consumers of damaged omega-6 oils, especially canola oil. Belly fat is also a symptom of fatty liver (nonalcoholic cirrhosis). The bigger the belly and other areas, the worse it gets.
Sadly, when deprived of omega-3 and overloaded with omega-6 oils (on a fast-food diet), a child suffers life-long brain and nerve damage, and adults suffer from hormonal imbalances and chronic and degenerative diseases. Eliminating these damaged fats from the body is not easy. Dr. Mercola reported that it takes about six or seven years to fully eliminate the stores of LA from the adipose tissue due to their long two-year half-life.
Properly processed, organic flax seed oil is one of the highest sources of Linolenic acid/ALA (omega-3). Omega Nutrition (ON) pioneered the processing method for flax seed oil and other products without damaging their fats. I think they are the best of all the oil companies, with the highest standards and integrity.
While ON Flax Oil is an excellent source of omega-3, it should never be heated or used in cooking. I never cook in oil. Instead, I sauté in butter and water (without burning it). Ghee (not rancid) or poultry fat are other options. I also steam, bake, and broil. Food doesn’t need to be cooked in oil to taste good. There are healthier ways (e.g., butter, herbs, spices, garlic, onions, etc.) to make meals tasty.
I have been using ON Flax Oil properly for over three decades without any heart or cancer health issues. When my patients/clients, including my late husband (a medical physician & researcher), eliminated all damaged oils and added organic ON Flax Oil, their whole body shape and looks improved, energy increased, and toxic oil-related health issues disappeared (e.g., heart disease, cancer, etc.) The proof is in the pudding! I notice the benefits of including ON Flax Oil in my diet.
For flavoring and the omega-3, I add about 1 Tbsp, more or less, of ON High Lignan Flax Oil to salads and ON Garlic-Chile Flax Oil on some cooked vegetables or rice dishes. For flavoring Italian dishes, I add a small amount of organic, extra virgin olive oil (after cooking) before serving.
It is difficult to find seafood today that is not contaminated with toxic metals and plastics. I see this show up in clients’ hair analysis. So, I keep seafood (e.g., wild-caught salmon & wild-caught sardines in water/brine) to a minimum and only buy reputable brands such as Safe Catch, Season Brand, and Henry & Lisa’s.
Krill, from a reputable source, is beneficial for its DHA and EPA, but it is costly and does not provide the ALA benefits.
I use only healthy oils in my Nourishing Basics Cook Book Recipes. They are FREE to access at: https://NourishingBasics.com and Masters of Health Magazine.
Know Your Fats & Oils - Part 1
(Part 2 will be published in the MOH August issue). The full article is on the Nutrition Page at: https://NourishingBasics.com.
Fats are a vital constituent of all cell membranes in the body. They are our most concentrated energy source and help protect against invading allergens, bacteria, and viruses. Fats provide many life-supporting functions that:
• Carry and store fat-soluble vitamins such as A, D, E, and K for healthy skin, immune function, reproduction, and blood clotting.
• Assist the body in utilizing the B vitamins for digestion, nerve health, energy, and mental well-being.
• Activate the flow of bile from the gallbladder.
• Elevate calcium levels in the bloodstream and transport it to the tissues for strong bones, teeth, and cramp-free muscles.
• Help the body conserve protein to rebuild vital tissues.
• Assist in maintaining healthy temperatures.
• Insulate and cushion the vital organs, nerves, and muscles against shock, heat, and cold.
• Seal in moisture for healthier skin, hair, and nails.
• Supply pregnant and nursing women with extra reserves and good milk.
• Protect the cells against invading bacterial and viral infections.
• Are necessary for hormone production and balance, including sex hormones.
Fats, oils, and fat-like substances such as cholesterol and butterfat in mother’s milk are also known as lipids. Lipids became prime topics in the ‘90s, yet there is still a tremendous amount of confusion, misinformation, and suppression of accurate information about this complex subject. Perhaps because sickness care and medication for their related illnesses are big business. The giant edible oil industry, whose main objective has been to promote its highly refined commercial products, exacerbated this problem.
All fats are mixtures of saturated, monounsaturated, and polyunsaturated fatty acids in different proportions.
Fatty acids are chains of carbon atoms with an acid attached to one end and hydrogen atoms attached to the rest of the carbon atoms. They come in different lengths ranging from three carbons long (propionic acid) to 24 carbons long (lignoceric acid).
PRIMARY FATTY ACIDS
Saturates are short-chain fatty acids with adequate hydrogen atoms and no double bonds within the chain. They are chemically stable and solid at room temperature.
Omega-9 Monounsaturates are medium-chain fatty acids that are missing two hydrogens. In place of the two hydrogens, the adjacent carbons “double” bond to each other in a naturally curved “cis” configuration. Their presence produces liquid oil at room temperature.
Omega-6 Polyunsatrates and Omega-3 Super Polyunsaturates” are long-chain fatty acids missing four or more hydrogen atoms and contain more than one double bond between carbon atoms in their chain. They are more unstable than the monounsaturated fatty acid, easily damaged during heating, and remain liquid. Omega-3 Super Polyunsaturates have fewer hydrogen atoms and are more fluid than regular Omega-6 Polyunsaturates.