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Unhealthy Fats vs Healthy Fats

Unhealthy Fats vs Healthy Fats Some pointers from us on which fats to avoid and which which fats are beneficial. The skinny is, avoid highly processed and industrial oils (agricultural and industrial process wastes that have been turned into "food" product). Most of them are Polyunsaturated fatty acids (PUFAs) that are easily damaged (by exposure to light, heat and exposure to air), which then cause oxidative stress and inflammation in our bodies. In addition they are often heavily sprayed with herbicides and pesticides, processed with high heat, high pressure, and solvents. Focus instead on consuming virgin oils that are prepared without solvents, heat, or high pressure. Saturated fats will be more stable for cooking.

AVOID:
Processed seed, grain and legume oils:
Canola oil
Soybean oil
Corn oil
Peanut oil
Sunflower oil
Safflower oil
Cotton oil
Rice bran oil

CONSUME:
For low heat/no heat - Extra virgin cold pressed organic monounsaturated oils such as avocado and olive oil.
Ok to use with heat - Saturated fats such as macadamia oil, butter, ghee.

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*This content is strictly for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Angela Agrios, Dr. Patti Kim nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.

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