Fried foods? Use THIS oil.

You’ve probably heard some very confusing advice about which cooking oils are best for your health. Almost every time you read an article or watch a health show on TV, someone is recommending some good-for-you grease that’s somehow better, less cancer-causing, more antioxidant-rich, less (or sometimes more) fatty than the last. The problem begins with doctors and nutritionists — and Big Food — who like to classify cooking oils by categories of fat, claiming that one category is “good” and another is “bad.” Don’t listen to them. We already know that mainstream medicine and modern nutritionists were wrong to demonize fat in the first place — and they’re just as wrong about judging oils by their fat. Take saturated fats. These are simply fat molecules that have no double bonds between carbon molecules because they are saturated with hydrogen molecules. Despite the modern day warnings, as a species, you’ve been eating and thriving on saturated fats for hundreds of thousands of years — probably longer. Yet you were also told that eating saturated fats increases your risk for heart attack or other cardiac issues.1 In fact, the opposite is true — many studies show that saturated fats can be good for your heart. But the truth is — some oils containing saturated fats are bad and some aren’t. You see, cooking oils are individuals. Some have more nutritional values than others, but other oils are just downright...
Source: Al Sears, MD Natural Remedies - Category: Complementary Medicine Authors: Tags: Nutrition Cancer cooking fat food oil Source Type: news