Oil is a type of fat. The only suitable oils are Virgin Olive, Cold Pressed Palm & Coconut Oil


Fats General Information

Not all fat is bad for the body and your health. Well… it is if you consume too much of it or if you eat the wrong ones, such as saturated fats and trans fats. But in reality the healthy fats such as the monounsaturated fats, polyunsaturated fats, and omega-3s, are an important and essential part of our diet.  In fact, healthy fats play a huge role in helping you manage your moods, stay on top of your mental game, fight fatigue, and even control your weight. It is threw the fats we get our fat-soluble vitamins like vitamin E and the antioxidant Beta-carotene. If we eliminated all the fats in our diet we would die from vitamin deficiency. Some fats are so important they are called “essential” nutrients. The answer to managing our food-fats isn’t eliminating them, it’s learning to make healthy choices and to replace bad fats with good ones that promote health. But I am getting ahead of myself. To understand the differences between good and bad fats, you need to know their names and some information about them.

Types of  Fats Unraveled

fats-and-oils-8There are actually only two categories of fats, saturated and unsaturated (which are divided into subcategories). “Saturated” refers to the chain of carbon atoms being fully “saturated” with hydrogen atoms or not. There are two types of unsaturated fats mono and poly. Both of these unsaturated fats are turned into an artificial-saturated fat when they are artificially “saturated” with hydrogen atoms in a very  harmful processing technique. The process of hydrogenation adds hydrogen atoms to unsaturated fats in order to make them more solid, such as margarine. Hydrogenated, unsaturated fats are called trans fats. So, from the two categories of fats, saturated and unsaturated the unsaturated is divided up into, monounsaturated, polyunsaturated and then when either unsaturated is hydrogenated you have a trans fat.

  • monounsaturated fats (liquid), hydrogenated monounsaturated fats→ trans fats (solid)
  • polyunsaturated fats (liquid), hydrogenated polyunsaturated fats→ trans fats (solid)
  • saturated fats (solid)
  • trans fats (solid), is a hydrogenated mono or polyunsaturated fat↑

Trans Fats | Stay Away

fats-and-oils-10Appearance-wise, saturated fats and trans fats tend to be solid at room temperature (think of butter or traditional stick margarine), while monounsaturated and polyunsaturated fats tend to be liquid (think of olive or coconut oil). Processors turning any unsaturated fats into hydrogenated fats, chemically converts the unsaturated vegetable oils into artificial saturated fats called trans fatty acids. This process thickens the liquidy unsaturated into a thick buttery texture similar to saturated fats and oils. A trans fat is a normal fat molecule that has been twisted and deformed during this process called hydrogenation. During this process, liquid vegetable oil is heated and combined with hydrogen gas. Partially hydrogenating vegetable oils makes them more stable and less likely to spoil, which is very good for food manufacturers—and very bad for our health.

The Omega Essential fatty Acids

Omega-3 and omega-6 are the only two essential fatty acids there are. They are considered essential because our body can not manufacture them. The only source is food. We need them for building healthy cells, and to maintaining brain and nerve function. Both, omega-3 and omega-6 are polyunsaturated fats. The best sources of these fatty acids are fish, fresh vegetables, nuts and seeds.

What do they mean by Saturated and Unsaturated

fats-and-oils-1Saturated fatty acids (meat & milk) have no double bonds between the individual carbon atoms of the fatty acid chain. That is, the chain of carbon atoms is fully “saturated” with hydrogen atoms.

Unsaturated fatty acids (avocados & olives) have at least one double bond within the fatty acid chain. A fatty acid chain is monounsaturated if it contains one double bond, and polyunsaturated if it contains more than one double bond.

What do they mean by Mono and Poly Unsaturated

Monounsaturated fats or MUFA (Monounsaturated Fatty Acid) are fatty acids that have one double bond in the fatty acid chain and all of the remainder of the carbon atoms in the chain are single-bonded. By contrast, polyunsaturated fatty acids or PUFA, have more than one double bond.

What do they mean by Hydrogenated

Hydrogenated oil is an unsaturated oil converted into an artificial-saturated oil by adding a hydrogen atom to the molecule. Hydrogenating unsaturated fats (margarine & shortenings) thickens the liquid oil into a buttery texture. This process renders the oils useless and even damaging to your body. These are called trans fats.

Why Shouldn't I Over Heat Oils. What About Coconut Oils?

High temperatures such as deep frying ,degenerates the nutrients in the fats and alters their chemical structure. Deep-frying oxidizes all types of fats, especially monounsaturated and polyunsaturated vegetable oils. Unsaturated oils are the less stable than the saturated fats so will be degraded more quickly by heat. Oxidized oils have been shown to promote heart diseases and atherosclerosis. The cooking makes them just as bad as the traditionally processed oils.  Polyunsaturated oils generate free radicals when heated even at moderate temperatures. Polyunsaturated oils should only be used cold such as on a salad. By far the best oil to use for cooking is unprocessed coconut oil. Coconut oil has a high saturated oil content (even more than lard and butter) and therefor more stable. It doesn’t oxidize like mono and poly unsaturated oils. Unlike saturated fats like meat and dairy products, doesn’t contain environmental toxins,  nor contribute to heart diseases.


Vegetable Oils & Your Health

The only vegetable oil suitable for human consumption is Cold Pressed Virgin Olive Oil

fats-and-oils-vegetableoil-1Fat and oil in our diet is one of the most widely misunderstood and confusing subjects. Almost every product that contains vegetable oils has today been labeled as ‘Heart Healthy.’ But the truth is that consuming vegetable oils will actually destroy your health. Vegetable oils are mostly made from apparently healthy foods such as corn, soybeans, corn, canola oil, safflower, sunflower and others. Did you know that only a few decades ago these oil were not on the market, oils produced from these plants were non-existent. A process had yet to be invented that would allow oil to be made from these plants. Take soybeans and corn, for example. How much fat do you taste when eating them? Not much. It wasn’t till the 1920’s that chemical solvents, normally petroleum based, were invented that would allow oils to be extracted from the whole-food vegetable. These chemical solvents are cheap to produce and could be applied to nearly any grain or vegetable. Producers used these inexpensive chemicals to the cheapest of crops. This creating a large surplus of vegetable oils. Today these vegetable oils are in almost everything that is offered to us for food margarine, mayonnaise, salad dressing, roasted nuts and seeds, and almost every processed food. Scary right? Not convinced? Then read on.

Vegetable oils will destroy your health for two reasons: the way in which they are manufactured and their chemical makeup.

fats-and-oils-7Because vegetable oils are separated from the cheap crops, they tend to be derived from genetically modified varieties. In the case of canola oil (rapeseed), the oil cannot be extracted from a non-genetically modified variety of rapeseed! The variety of rapeseed from which oil is extracted was specifically engineered for oil extraction. Genetically modified crops also tend to be the crops with the most heavily used pesticides and herbicides in large scale ago-complexes. Oil is a concentrated form of a food. So oils have a greater concentration of pesticides and herbicides that were sprayed on it.

When vegetable or grain oil is separated from it’s whole-form, it is extracted by heat and the addition of a chemical solvent. Waxy residues are created from the heat and chemicals. These must be removed with yet another mixture of heat and acids. At that point, vegetable oils are left with a very unpleasant color and smell. The producers know this, so even more chemical processing is implemented to make the color more appetizing. This is followed by yet another unnatural process to deodorize the oil. Chemicals used in these processes include bleach and hexane. Both of these chemicals are extremely dangerous and known to be a neurotoxin and potent carcinogen. Residues left over from the chemicals required for extraction are found in the vegetable oils sold on the shelf. These chemicals combined with the pesticides and herbicides used for the growing of the crop create a vegetable oil that is, in reality, a toxic mixture.

fats-and-oils-rapeseedcanolaAlmost all vegetable oils are polyunsaturated fats. The precarious chemical structure of polyunsaturated fats makes them super sensitive to even a minor heating. Even our light cooking can damage the chemical structure, making them rancid and unfit as a food. Yet the process required for separating vegetable oils from the whole-food requires a high temperature heat process… twice! As previously mentioned, oils smell very offensive during manufacturing. This is because the oils have spoiled, they’re rancid. Using a deodorizing process, the factories cover up this bad odor. Rancid and spoiled oils are the most damaging foods a person can eat. Rancid fats promote free radicals. Free radicals  are the thing an anti-oxidant is supposed to help reduce. Rancid fats are toxic to the body because your body does not know how to eliminate them. Rancid fats also promote full-body inflammation, which is known to promote all major diseases, disorders and degenerative diseases.

fats-and-oils-butterSo what oils should we eat? Sticking with traditional oils, oils that have been consumed since grandma did the cooking. These are the safest and most healthy. The good oils include coconut oil, palm oil, butter and olive oil. While these oils except olive, are saturated fats, they are not dangerous to your health.  The saturated chemical structure of these fats makes them more stable than even polyunsaturated vegetable oils, and thus extremely safe and should be your oil of choice for cooking. And while olive oil is a vegetable oil, it is perhaps the only safe vegetable oil for consumption. Buying cold-pressed, extra virgin olive oil is your best bet, as the extraction process requires minimal heat and has been extracted for thousands of years without the use of chemical solvents.

Olive Oils

Cold pressed virgin olive oils are the oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, including thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation, and filtration. No additives of any kind are permitted.

Refined olive oil is obtained by treating low quality or defective virgin olive oil with the use of charcoal and other chemical and physical filters. An obsolete equivalent is “pure olive oil”. Note that no solvents are used in the refining process.

Olive-pomace oil is a blend of virgin olive oil and refined pomace oil. Pomace is the ground flesh and pits left after the extraction process. All olive-pomace oils are obtained by treating it with solvents or other physical treatments.