It is the cheap processed fats that are the issue. When you realise what they do to extract the oils from seeds you realise what the problem is.
Remember the fuss about "trans fats"? To create trans fats they heated lipids to very high temperatures. To extract the oil they heat the seed to very high temperatures then use chemicals.
It is the cheap processed fats that are the issue. When you realise what they do to extract the oils from seeds you realise what the problem is.
Remember the fuss about "trans fats"? To create trans fats they heated lipids to very high temperatures. To extract the oil they heat the seed to very high temperatures then use chemicals.
Cold pressed oils are fine and this includes olive oil. You need to read the label and remember cold pressed/mechanicsl mesns costs more so in proccessed foods it won't be whether labelled organic or not.
Yes! We switched entirely to butter, tallow, bacon fat - and coconut oil, avocado oil, and olive oil. The latter three we use sparingly for dressings or baking, but when cooking in a skillet it’s always bacon fat, butter, or tallow.
I try to get the majority of my fat naturally from my meats and fish.
It is the cheap processed fats that are the issue. When you realise what they do to extract the oils from seeds you realise what the problem is.
Remember the fuss about "trans fats"? To create trans fats they heated lipids to very high temperatures. To extract the oil they heat the seed to very high temperatures then use chemicals.
Cold pressed oils are fine and this includes olive oil. You need to read the label and remember cold pressed/mechanicsl mesns costs more so in proccessed foods it won't be whether labelled organic or not.
Yes! We switched entirely to butter, tallow, bacon fat - and coconut oil, avocado oil, and olive oil. The latter three we use sparingly for dressings or baking, but when cooking in a skillet it’s always bacon fat, butter, or tallow.
I try to get the majority of my fat naturally from my meats and fish.