Cooking Fats & Oils to Avoid

Share on facebook
Share on twitter
Share on pinterest

Margarine is one molecule away from being plastic. Canola oil? Likely loaded with glyphosate, pesticides, and carcinogenic solvents. Here’s the skinny on fats to avoid (and why) and suggestions on better options.⁣

One commonly overlooked sector of health includes cooking fats and oils. Veggie oils are man-made, highly processed, often derived from GMOs, and contain large amounts of pesticides. Maybe its time to toss that tub of “I Can’t Believe It’s Not Butter” … ?

Common sources of veggie oils include artificial cheeses, chips, condiments, mayonnaise, salad dressings, and snack foods. ⁣

Canola oil in particular is super frustrating, as it’s the cooking oil of choice at almost every restaurant, can be found in numerous grocery store foods, and even Whole Foods hot bar items.⁣

Canola is actually goitrogenic in nature, so those with thyroid or autoimmune issues should avoid at all costs as much as possible as it may negatively impact thyroid function.⁣

All the oils listed in the image are high in omega-6 fats, which tend to be inflammatory to the body. Reversely, Omega-3 fats (often found in fish and foods like flaxseed) can help lower inflammation.⁣

In an ideal world, we want a 1:1 ratio of omega-6 to omega-3 fats for optimal health and proper immune function. ⁣

Estimates today say the average omega-6:omega-3 ratio for individuals is more like 20:1, or 25:1. Yikes! ⁣

No wonder the fish oil and krill oil market has been booming the past few years!⁣

So what are betting cooking fats and oils?⁣
•Avocado oil⁣
•Beef tallow⁣
•Coconut oil⁣
•Duck fat⁣
•Extra virgin olive oil⁣
•Ghee⁣
•Grass-fed butter⁣

Share This Post

Share on facebook
Share on google
Share on twitter
Share on linkedin