The truth about fats.

Fats (the solids kind) and oils (the liquid kind) all consist of different amounts of saturated and unsaturated fatty acids as you can see in the table below. We call fats saturated or unsaturated, depending on the predominant fatty acid they contain.

Monounsaturated fats are in chicken fat, duck fat, goose fat, turkey fat, olive oil, canola oil, peanut oil, hazel nuts, almonds, cashews, brazil nuts, avocados.

And yes, lard actually contains more monounsaturated fatty acids, so it’s not a saturated fat.

Although olive oil is the best vegetable monounsaturated fat to use in cooking because of its high oxidation threshold, it is not recommended for repeated use or deep frying. Purchasing extra virgin olive oil ensures that it has not been extracted with heat or detergents. Olive oil that is not labeled “Extra Virgin” comes to stores already denatured and containing high amounts of free radicals from the extraction process.

Polyunsaturated fats (PUFAs) are in corn oil, soy oil, safflower oil, sunflower oil, cotton seed oil, walnuts, flax oil, hemp oil, herring, salmon, tuna, sardines, mackerel.

Omega-3 and Omega-6 are PUFAs. Omega-6 is mostly found in vegetable oils, while Omega-3 is found in seed oils and green plant chloroplasts. Grass fed beef contains Omega-3s, while corn fed beef contains Omega-6s.

We’ve been told relentlessly that PUFAs are good for our health and to increase our consumption. Unfortunately, PUFAs cause many health problems. One of the biggest reasons PUFAs are so unhealthy is because they are very volatile and therefore susceptible to becoming oxidized or rancid when exposed to heat and light. The polyunsaturated oils you buy in grocery stores are already rancid. They should have been refrigerated.

Those oils should never be used in cooking, frying or baking. Heating these oils causes oxidation and produces large amounts of free radicals, which:

·         Attack cell membranes

·         Cause damage to DNA/RNA strands, triggering mutations in tissues throughout the body

·         Cause wrinkles and premature aging

·         Damage tissues and organs and sets the stage for tumors

·         Damage blood vessels and initiate plaque buildup

·         Cause autoimmune diseases like arthritis

·         Cause Alzheimer’s

·         Cause cataracts

Saturated fats are in beef tallow, butter, palm oil, coconut oil.

Because of their biochemistry, saturated fats are very stable and generally do not go rancid. These fats are the best sources for cooking because of their stability and the positive functions they play in our bodies.

Yes, they are healthy for you. And here is why. Saturated fats:

·         Constitute at least 50% of your cell membranes and give your cells integrity.

·         Play a vital role in the health of your bones.

·         Lower Lp(a), a substance in your blood that is said to indicate proneness to heart disease.

·         Protect your liver from alcohol and other toxins like Tylenol (Acetaminophen).

·         Enhance your immune system.

·         Are needed for proper utilization of essential fatty acids.

·         Stearic acid and palmitic acid, both saturated fats, are the preferred energy source of your heart. This is why the fat around your heart muscle is mainly saturated. The best sources for palmitic acid are beef, butter and palm oil.

·         Have strong antimicrobial properties and help protect you from harmful microorganisms.