Fit TIP: Fats Part 1 Good Fats to Consume -Organic, free-range animal meats and fats such as lard, tallow etc. Good for cooking at high heat. -Fish (Or due to the high levels of heavy metals and other toxins in fish today, high quality fish-oil supplements may be a good option....These should come from wild fish that have been filtered for heavy metal toxicity and other metal toxicity.) -Organic, free-range eggs – the whole complete egg including the yolk, which should be kept intact during cooking to prevent oxidizing the cholesterol in the yolk. Best methods are boiling or low-temperature poaching and frying. -Raw nuts, soaked before eating to break down the phyto-nutrients and makes all the nutrients more bio-available. -Avocados – a good source of monounsaturated oleic acid. -Cold-pressed, unfiltered organic olive oil – a good source of monounsaturated oleic acid and may be used for cooking at moderate temps. -Butter, raw if possible – Butter has many benefits including fat-soluble vitamins, short and medium chain FA, small, but equal amounts of Omega-3 and Omega-6 FA, conjugated linoleic acid (if the butter is from pasture-fed cows only - this has strong anti-cancer properties), lecithin, cholesterol, trace minerals and more. -Ghee (clarified butter) -Coconut oil or butter – high in medium-chain FA that is good for using at high heat. -Pumpkin seed oil -Flax seed oil – very high Omega-3 content. Always keep refrigerated and never heat. -Castor oil -Cod liver oil -Palm oil - Good for cooking at high heat.
Posted on: Fri, 01 Nov 2013 13:00:01 +0000
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