Healthy Fats vs Bad Fats

CHICOPEE, Mass. (Mass Appeal TV; Sept 19, 2013) – We all need a certain amount of healthy fats in our diets for energy and to help our bodies absorb important vitamins, but which fats should you choose?

Leslie Cerier, “The Organic Gourmet” shared more about healthy fats vs bad fats on WWLP TV 9/19/13.

Healthy Fats

High heat cooking and frying:

Organic extra virgin coconut oil

Organic ghee

Organic pasture raised butter

Organic sesame oil

 

Quick sautes and stir-fries:

Organic extra virgin olive oil

Organic extra virgin coconut oil

Organic red palm oil

Organic sesame oil

Organic ghee

Organic pasture raised butter

 

Baking:

Organic extra virgin coconut oil Is Leslie’s favorite for all my pastries: cookies, pancakes, cakes, pie crusts, and waffles.

Bad Fats

Corn oil – usually genetically modified if not organically derived. Also, due to corn’s lack of oil, lots of solvents and high temperatures are used for extraction, leaving a nutritionally inferior oil.

Soybean oil – if not organically grown, chances are it is also made from genetically modified soybeans. It’s also damaged from processing and extracting due to high heat and solvents used.

Cotton seed oil – is also heavily sprayed with toxins. Since it is cheap, fast food industries love to use it.

Margarine and other hydrogenated oils – High in trans fat

 

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