So, after a blogging hiatus of sorts due to my personal trainer certification exam that I've been madly studying for (and passed yesterday!!!), I am back in action with quite a disturbing video about how canola oil is made. For those of you who have been reading my blog for awhile, you know why canola oil is bad news. Remember: it is highly refined. It is also a polyunsaturated fat, which means it is a delicate fatty acid which is very sensitive to heat. After watching this video, it is clear that canola oil is exposed to extremely high heat during the extraction/processing period, and is therefore rancid before even hitting the shelves. We then cook with it at high temperatures, further oxidizing the oil. Oxidized (rancid) oils cause free radicals to form in our bodies, which damage cells. This is probably review, but if not, please read my previous blog post on good/bad fats.And remember, good fats include coconut oil (the absolute best for everything, in my book), olive oil (but not on high heat), bacon fat (from good quality bacon), flax oil (again not to cook with), and butter (organic, grass fed whenever possible). The coconut oil, butter, and bacon fat are great for cooking because their naturally saturated state makes them more stable and less sensitive to oxidation.
With that said, check out this video! YUCK!!!
No comments:
Post a Comment