Vegetable oils

http://wellnessmama.com/2193/why-you-should-never-eat-vegetable-oil-or-margarine/

 

97% saturated and monounsaturated and 3% poly saturated

Monounsaturated: only one double-bonded carbon atom in its fatty acid chain

 

Vegetable oils: Omega 6 Polyunsaturated fat but our body needs saturated fats for rebuilding cells and hormone production.

            Oxidize easily in the body depleting our bodies of antioxidants

Canola oil: made from the rapeseed oil, which contains high amounts of erucic acid (monounsaturated omega-9 fatty acid) . Produced by heating the rapeseed and processed with a petroleum solvent to extract the oil after which it is heated and treated with an acid to remove any solids (wax) that may be left over. Next it is treated with chemicals to separate the different oils and finally treated with chemicals to deodorized the smelly substance in order to be eaten. Lastly, if it is to be made into a shortening or margarine it undergoes a process called hydrogenation to make it solid in cold temps.

           

 

Uric Acid

Lauric Acid:

 

Coconut oil: does not oxidize easily, it is filled with lauric Acid and medium chain fatty acids.

 

Weston Price

Sally Fallon is the author of Nourishing Traditions, The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats

            

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