Fat

FATS and OILS
Eat good fats like fresh raw nuts and seeds, olives, and avocados with each meal and snack. The skin of every cell in the body is made of fat; the covering of every cell in every vessel and organ in the body is made of fat. What we eat becomes the substance of our body structures.

The best fat for baking is saturated coconut oil and palm oil, these oils are thick and make rich, creamy cakes and cookies; they are natural fats that the body is able to metabolize assimilate and use, when consumed in limited amounts.

But the best is to find substitutes like creamy bean hummus to use as a sauce or to bind a loaf or cake.

CAUTIONS:

Do not heat the olive oil (or any oil.) Don’t fry or saute in oil. Saute in water, vegetable broth, vinegar or wine.

Do not heat olive oil. Heating oxidizes the oil, killing the benficial antioxidants like Vitamin E and CoenzymeQ10.

Do not consume Omega 6 vegetable oils (soybean, corn, canola oils.) They are processed with chemicals. Light oils have bleach added to lighten the color of the oil. These oils cause hormonal imbalance and inflammation in various parts of the body (stomach and intestinal lining) causing GERD and irritable bowel syndrome; in joints causing arthritis, in blood vessl linings, in organs glands where one is susceptible. Use these oils to light candles.

Eliminate chemically altered hydrogenated oils, Trans fats, margarine, shortening; these synthetic fats jam cell doorways causing:

  • Insulin resistance and higher than normal blood sugar, risks for diabetes
  • stiff blood vessels resulting in high blood pressure.

Supplement daily with Omega 3 foods like ground flax seeds, chia seeds, walnuts, dark green leafy vegetables, sea vegetables.

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