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Traditional Fats vs. Processed Oils

Sharing from the Imsyser team: Traditional Fats vs. Processed Oils

Healthy Fats help your body absorb important vitamins, including vitamins A, D, and E, and fats ; especially important for infants and toddlers for proper growth and development. When your body processes non-vegetable carbohydrates like grains and sugars, adverse hormonal changes occur. These changes do not occur when you consume healthy fats or fibrous vegetables. Healthy saturated fats, although supplying more calories, will NOT actually cause you to get fat, nor will it promote heart disease.

The healthiest fats, including animal fats and coconut oil, both of which are saturated, have been long portrayed as a heart attack waiting to happen; whilst harmful hydrogenated vegetable oils such as corn and canola oil have been touted as “healthful” alternatives. The “anti-fat message” put the blame on saturated fat and cholesterol (harmless), while giving sugar and refined carbs (very unhealthy) freedom to do more damage that can ever be imaged.

Doctors and dieticians call for dramatically decreasing the overall amount of fat in your diet, but this fat aversion is what is driving metabolic disease and chronic ill health in most people, especially if you’re insulin or leptin resistant!! You need upwards of 50% of daily calories from healthful fats.

Increased usage of processed vegetable oils has also led to severe problems as these oils provide high amounts of omega-6 fats. The ideal ratio of omega-3 to omega-6 fats is 1:1, but the typical Western diet is between 1:20 / 1:50. Eating too much damaged omega-6 fat and too little omega-3 sets starts health problems such as cardiovascular disease, cancer, depression and Alzheimer’s, rheumatoid arthritis, diabetes & many more. To correct this imbalance, you typically need to do two things:

  1. Decrease omega-6 by avoiding processed foods and foods cooked at high temperatures using vegetable oils
  2. Increase your intake of heart-healthy omega-3 fats.

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