Food Renegade Newbie Tip #2
Start Eating Healthy Fats. They’re not what you might think they are.
If you’ve become a Label Nazi, you’ve probably noticed the perniciously pervasive oils that saturate the Standard American Diet (SAD) — corn & soybean oils.
These oils — along with most vegetable oils — are primarily polyunsaturated fats (PUFAs) that your body doesn’t know how to use. So, your body uses these oils to make you fat and weaken your immune system. Also, these unstable oils are highly sensitive to oxidation and rancidity — so much so that in the process of making them the oil actually goes rancid! Food manufacturers then have to deodorize and bleach the oils to make them marginally palatable to consumers.
I’ve got an experiment for you. Try drinking a tablespoon of veggie oil. Repelling, isn’t it?
There’s a reason.
Like most animals, your body is mostly comprised of mono-unsaturated and saturated fats. Only 4% of your fat composition is polyunsaturated.
To stay fit, lean, and healthy, you’ve got to give your body the kinds of fats it needs — the kinds of fats it craves.
Butter, anyone? Bacon grease? Beef tallow? Just the fragrance of these fats makes our mouths salivate in anticipation. Plus, these fats are remarkably stable. They almost never go rancid and can last for years stored in your pantry.
What are the “good fats?”
- Lard (non-hydrogenated, if you can find it)
- Butter (particularly from cows eating lush green grass)
- Coconut Oil
- Palm Oil
- Olive Oil (only cold-pressed, uv-protected, and at low temperatures)
Basically, animal fats from grass-fed/pastured/wild animals are as good as it gets. While you’re hunting down a good source for those at your local farmer’s market, start using coconut or palm oil. If you can’t find decent tropical oils in your grocery store, check out the listings posted at my Real Food Resources page.
For the low-down on these different fats and how you can use them, check out this post at Modern Forager.
So, for your next dietary change as a Food Renegade newbie, make the switch to good fats. Use your label reading prowess to avoid bad oils, then start introducting healthy fats into your cooking.
Looking for more Newbie Tips? Check out the ever-growing list here.