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As
with many “facts” floating around today, the issue of
GOOD and BAD fats is often oversimplified. The truth
often lies in the grey area. So, are saturated fats not
all evil?! In FACT, no. One important quality that
saturated fats have is that they are STABLE. Because
they are SATURATED, or FULL, they don’t react with other
substances in they body. So? When oils are HEATED if
they are not stable oils, that is, if they are
UNsaturated, they will react with other neighboring
substances and produce FREE RADICALS. Free radicals do
great damage to the body and over time contribute to
many chronic diseases we encounter including cancer,
heart disease, arthritis, etc. So if you are sautéing
or frying or even baking at high temperatures, the most
saturated fats, in small quantities, are the best
choice. These include coconut, palm, palm kernel, cocoa
butter, butter, ghee and olive oil. Olive oil is
monounsaturated, meaning it unsaturated but only
slightly (versus polyunsaturated fats). For those with
too much saturated fats in their diets already,
especially those of us who eat many animal products and
red meat, olive oil is the best compromise. |