What oils to use for salads & cooking ?

Processed foods and fast food meals are made with nasty vegetable oils such as soy, corn, canola and cottonseed. Food manufactures use these oils because they’re cheap and because they have a long shelf life. Their long shelf life is due to the presence of something called trans fat, a man made toxin our body doesn’t know how to break down. In Europe the food manufactures have to list the amount of trans fat in a product, sadly in Australia they don’t. So if you see it on a product in Australia, the food manufacturing is showing off how low it is.

Another problem with vegetable oil – omega6 polyunsaturated fatty acids. Omega-6 is healthy and necessary in the small amount that you obtain from nuts, seeds and brown rice. In large amounts, omega-6 promotes inflammatory prostaglandins. This in contrast to omega-3 oil which promotes anti-inflammatory prostaglandins.

You want less omega-6 to omega-3. The best way to do this is avoid vegetable oil. Replace refined vegetable oil with healthy fats. For example =:
Raw – Extra Virgin Cold Pressed flaxseed (from fridge), olive oil
Cooking – Butter and / or Ghee, coconut oil, sesame oil mixed with coconut oil, animal fats (dripping from roast), palm oil from sustainable sources.

Also, increase you intake of omega-3 fatty acids by eating seafood, organic eggs, and grass-fed meat. You can also take a good quality fish oil supplement

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