Today I am here to talk about the misconceptions many of us might have about FATS. We NEED certain fats and oils in our diet for vitality, wellness, and longevity. I am so passionate about this subject I quite possibly could write a book! Since I want to keep your attention, I’ll have to make this short (as short as I can). For now, I will focus on Essential Fatty Acids with a few other healthy tips on fats and oils.
Every cell, every tissue, and every organ of the body needs essential fatty acids. The body cannot make essential fatty acids, yet the body absolutely requires these healing fats.
A FEW BENEFITS
Essential Fatty Acids play a variety of roles towards a healthy body. Here is a list of some of the important benefits:
*Maintenance of cardiovascular function
*Used to treat ADHD & hyperactivity
*Elevate mood & lift depression
*Inhibit tumor growth
WHAT YOU NEED TO KNOW ABOUT OMEGA 3s and OMEGA 6s
Omega-6s (linoleic acid) and one of the several omega-3s (alpa-linolenic acid) are considered essential fats, meaning our body cannot make them and we must get them from our diet. The other two omega-3s, docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA), can theoretically be made from the body from the first omega-3, but the body has a very hard time doing this. Deep sea cold water fish is an excellent source of DHA and EPA. Sardines are my favorite.
THE PROBLEM WITH OMEGA 6
The problem in the Western diet is that we get far too little omega-3 (of any variety) and far too much omega-6. The problem is compounded by the fact that most of the omega-6 we get is not good. These omega-6s are from oils in most restaurants, packaged/processed food, your typical American diet—The wrong kind of foods, and it’s everywhere! Most of us get our omega-6s from highly refined and processed vegetable oils—safflower, sunflower, soybean, corn, canola—which are loaded with a refined omega-6 devoid of any of the natural health-promoting antioxidants that are normally found in these oils but are processed out because they shorten shelf life. You absolutely must know that canola oil is highly refined. Canola is a genetically engineered plant developed in Canada from the Rapeseed Plant. By nature, these rapeseed oils have long been used to produce oils for industrial purposes and are toxic to humans and animals. Commercial, processed, refined vegetable oils are among the worst foods on the planet, and we’ve been told they’re “healthy” because they are “polyunsaturated”. Don’t believe it!
BALANCE IS KEY
The balance between omega-6 and omega-3 is crucial. These fatty acids are the building blocks of hormones called prostaglandins. Prostaglandins are localized tissue hormones that regulate many processes at the cellular level. Most nutritionists consider that the ideal intake ratio of omega-6 and omega-3 to be somewhere between a 1:1 and a 4:1 ratio. But the average person consuming a Western diet today is between 20:1 and 25:1. High ratios of omega-6s to omega-3s are associated with increased prostate and breast cancer risk; increased risk of heart disease; and aggravated inflammatory and autoimmune disease!!!
HERE’S WHAT YOU CAN DO
Start researching and educating yourself. Be careful and be aware of misleading and false advertising that exists everywhere. I have to end here because I might have lost a few of you already. There is much to write on this. Below is a list of some great tips on fats and oils. A good book to read is Nourishing Traditions. I always turn to this book when I need a refresher. The first 60 pages is extremely valuable information on nutrition.
* Remember in all cases, buy unrefined, cold-pressed oils.
* Some saturated fat is good for us. Saturated fatty acids constitute at least 50 percent of your cell membranes, giving them necessary stiffness and integrity so they can function properly. Coconut oil is 92 percent saturated. It is very heat-stable, making it perfect for high temperature cooking. Let’s see if we can find a restaurant that cooks with coconut oil! Please click on these links below to see how important my statements are. If you read both articles (and there are many more out there), vegetables oils should never be heated and are actually causing us harm. To irritate you even more, pick up a package in the store or at your house and read what kind of oil it has.
- Be careful cooking with Extra Virgin Olive Oil. There are mixed reviews; just be careful not to cook too hot. Too much heat damages the oil.
- Excellent fatty acids: Evening primrose oil, borage seed oil, flaxseed oil, deep sea cold water fish (sardines, mackerel, anchovies), nut oils (almonds, pecans, cashews), olive oil, coconut oil. There is more, but I will start with these. Here are my favorite essential fatty acid supplements: http://www.amazon.com/NTI-Nutritional-Therapeutics-Inc-Perfect-Oils/dp/B0019BELIG/ref=cm_cr_pr_product_top
I appreciate everyone taking the time to read this. Please respond with comments and opinions. Start living a healthier life today!
In love & joy,
The 150 Healthiest Foods on Earth