Choosing the right fats and oils in food preparation has a dramatic impact on your health. There is a lot of information and misinformation about what constitutes healthy fats. This information simplifies the best fat options for cooking, fats that should not be heated, and which ones to avoid entirely. Take a look and draw your conclusions.
The Complete Guide to Fats and Oils: What to Cook with and What Not to Cook With
It took decades for our health communities to recognize the dangers of trans fats in margarine and other butter replacements. And only recently are the anti-inflammatory and immune benefits of coconut oil, a saturated fat, being publicized. How much longer do we have to wait for "heart-healthy" vegetable oils to be recognized for their inflammatory effects and as major contributors to modern disease?
Doing what traditional healthy disease-free societies have done for generations, like eating fats from nature's foods, and avoiding processed fats and oils that are industrialized in factories, must be our job if we want to reduce the risk of disease. Chronicles.
Fats and oils
All fats and oils are made up of a combination of three main types of fatty acids: saturated, monounsaturated, and polyunsaturated linoleic (LA) or linolenic acid. These refer to the kind of structure these fatty acids have between their carbon and hydrogen atoms.
Saturated fatty acids
The carbon chain in a saturated fatty acid is filled, or saturated, with hydrogen atoms.
This saturation creates a compact and very stable structure that resists oxidation, even at high temperatures.
Saturated fatty acids are found in animal fats and tropical oils.
Monounsaturated fatty acids
The carbon chain is missing two hydrogen atoms and has a (mono) double bond in place between two of its carbon atoms - so it is not saturated (unsaturated) by hydrogen atoms.