Fear Of Frying

Fat is not essentially bad for us, but when we eat too much of the wrong types of fats, one can become more prone to developing a range of health problems, including stroke, diabetes, heart attacks and clogged arteries.

“Essential Fatty Acids…Learn more about these good oils.”

Oils are our body’s main source of EFA’s, essential fatty acids. The Human body can not produce these EFA’s itself and relies totally on them being consumed. EFA’s are used by cell membranes for protection and stability and also for the production of certain hormones and other chemical messengers like prostaglandins.

By denying your body these essential fatty acids you are making yourself more susceptible to infection, unable to heal properly, more uncoordinated and less mentally acute creating confusion and brain fog.

Oils are also a great source of Lecithin. Lecithin helps to prevent cholesterol build-up while making bile flow easily to prevent gallstones. It also serves to evenly distribute anti-oxidants within cell membranes.

“This gives your cells better protection from free radicals and oxidation while making EFA’s more available for healthy purposes”

While lowering your fat intake is generally good for your health, cutting fat out altogether is not the answer either. A better way is to learn about the different types of fat and make better choices about what you’ll use and how often.

Polyunsaturated oils have been shown to lessen the risk of heart disease because they lower cholesterol while reducing the tendency to form clots, they also contain the highest levels of EFA’s. However they’ve also been shown to increase the risk of cancer.

Monounsaturated oils provide much more cell stability than polyunsaturated oils without creating heart disease or cancer risk, but do not have as many Essential Fatty Acids. Saturated fats actually provide the highest level of cell membrane stability but at the risk of increasing heart disease, they should be eaten in moderation.

All oils are made up of a combination of these, but it is the highest percentage that gives the oil its name. For example Olive oil is considered monounsaturated because it’s 71% monounsaturated fat, 14% saturated fat and 7% polyunsaturated fat.

The key when choosing an oil is to look for the words, Cold-pressed, Expeller-pressed or unrefined. These can be easily found in health food stores and even in the health food aisle of your supermarket.

These natural oils are minimally processed, using methods that do not require any heat. They also only extract about 60% of the oil from the source, (grain, seed or other food item) which help to leave in many of the protective agents including bioflavonoids and antioxidants. It is important to keep these oils refrigerated.

Commercially produced oil is made for long shelf life, for the convenience of consumers as well as manufacturers. The process used is able to extract 96% of the oil available from the source using heat and organic solvents. As you can imagine this also extract all of the protective agents.

Coconut oil the “low fat” fat, has gram for gram less fat then any other oil. Even better, once consumed it is used right away by your body for energy, because it’s being used right away it actually stimulates your metabolism. Coconut oil can also help the absorption of other nutrients in food, it is easy to digest and puts less strain on the pancreas, making it beneficial for diabetics and people with gallbladder problems. Coconut oil is remarkably stable when heated, making it great for all types of cooking.

Flaxseed oil, a polyunsaturated oil, can be used for non-cooked foods such as salad dressings and is an excellent source of EFA’s. High levels of alpha-linolenic acid are found in Flaxseed oil, because of this Flaxseed oil has been linked with the beneficial treatment of cancer, arthritis, IBS, hypertension, heart disease and in the lowering of cholesterol to name a few.

Dietary intake of omega-3 essential fatty acids is woefully lacking all around the world. A new study reviews the multiple mechanisms by which omega-3 fatty acids, especially DHA, can combat the obesity epidemic. It is now recognized that the health of your white adipose tissue combined with the health of your liver is of vital importance to the metabolic efficiency that enables you to metabolize calories and not gain weight. In what might be called “nutritional elegance” the omega 3 fatty acids are vital to multiple aspects of fat metabolism and a lack of them drastically impairs your liver and white adipose tissue from functioning normally.

Please ask us about our Heavy Metal-free and Mercury Free Essential Fatty Acids, only available at Mick Jordan Natural Therapies.  Our Fish Oils deliver a highly concentrated dose of omega-3 polyunsaturated fatty acids. Our Fish Oils are produced using patented distillation and steam deodorising processes to ensure optimal quality and purity with low odour.

Share this post