Tag Archives: stable fats

Beautiful Commercial with a Dumb Message

7 Feb

Or, Why Canola Oil is Terrible.

Here’s a commercial from the Danish butter company Lurpak. There’s a decent amount of quality butter here in the United States that easily competes with their product (like KerryGold, which is actually from grass-fed cows, unlike Lurpak), but for some reason we have this Danish brand shipped over here to charge not-so-savvy gourmets a small fortune for it.

I found this on the NPR website, which talked about how Denmark (of all places) is following in the footsteps of the U.S. and trashing butter. Lame. Lurpak makes a visually stunning commercial glorifying the beauty of vegetables, and tops it off with their new product, which is a processed veggie oil and butter blend.

Why?

Vegetable oils are cheap, and not nearly as good for you as fats that are stable at high temperatures. When companies tell you that saturated fat is bad and processed junk like “Smart Balance” is good, and you buy into it, you’re paying MORE for a product that costs far less to produce and is actually causing you serious damage over the thousands of meals you eat it in. Polyunsaturated fats are fragile and oxidize easily at higher temps. When you cook with canola oil, corn oil, or other polyunsaturated oils you’re putting cartloads of oxidized fatty acids into your body, increasing your risk of all inflammatory diseases. Not only that, but before these oils ever enter your body they’re subject to extraction processes that often render them rancid and nutritionless.

From Wikipedia: Extraction- “The ‘modern’ way of processing vegetable oil is by chemical extraction, using solvent extracts, which produces higher yields and is quicker and less expensive. The most common solvent is petroleum-derived hexane. This technique is used for most of the ‘newer’ industrial oils such as soybean and corn oils.”

So why did our government tell us for decades that butter was going to fill our arteries with food-grade concrete? How was the connection made between saturated fats and cholesterol and heart disease, when for centuries the human machine has been consuming these deadly foods and still building empires? For a few simple reasons: They were paid to. They could continue to be paid to. They like money.

Or maybe they just love yellow flowers.

Here’s an interesting piece of info about how rapeseed oil became the gigantic commodity that it is today:

“….An initial challenge for the Canola Council of Canada was the fact that rapeseed had never been given GRAS (Generally Recognized as Safe) status by the U.S. Food and Drug Administration. A change in regulation would be necessary before rapeseed could be marketed in the U.S. (The word “canola” was created from “Canadian oil low-acid” for obvious reasons people didn’t think a product with the word rape in it would fly off the shelves). Just how this was done has not been revealed, but GRAS status was granted in 1985. Why? Because the Canadian government paid the FDA the sum of $50 million to have rape registered and recognized as “safe” (Source: John Thomas, Young Again, and others). One informant in the publishing industry divulged that, since the mid 1990s, major publishers would not accept cookbooks unless they included canola in the recipes. Did those publishers issue this demand because they were receiving money under the table from the Canadian rapeseed industry?” (-find more about it here.) Here’s an article about how this guy is sure that canola and soy consumption cause macular degeneration and glaucoma, as well as mad cow disease. No kidding.

I’ve posted this video (from the movie Fat Head) before, but it’s terrific and a quick and painless way to learn about how the scientific method can often work, regarding matters like human health.

Remember to assume that if the government tells you it’s good for you, figure out why first. History shows that the why usually has everything to do with dollars, and little to nothing to do with your actual health. If you want to learn more about why I cook with butter and coconut oil, read my Fat is Fantastic blog.

Let me know what your favorite veggie plus fat recipe is. The more, the better…

Fat is Fantastic

18 Jan

Fat is a huge part of life for me, and not because it makes people huge. Ooooh, yeaaahhh, I love the stuff, and not simply because it makes everything taste so much better. Garlic sauteed in butter, pancakes sizzling in coconut oil, salads doused with generous helpings of a high-quality olive oil based dressing, my daily dose of fish oil . . . I could go on and on. In other words, dietary fat is a delicious necessity, making otherwise hollow meals tasty, as well as performing some important functions within your body that makes the food you eat even better for you. Fat breaks down slowly, helping you feel full and suppressing hunger for far longer than food with no fat. You can eat more of particular kinds of fat than you’ve likely been led to believe, but there are some caveats to keep in mind.

butter in dishFirstly, animal fat is awesome for several reasons, among them its stability in high heat cooking, for the essential nutrients it contains like Vitamin D and A, and for its role in brain and neurotransmitter function. However, substances like heavy metals, toxins, growth hormones, cortisol and adrenaline, and even negative emotions (due to the hormones produced under stress) are concentrated in fats. Therefore it’s pretty important that you buy grass-fed animal products whenever possible. These animals have theoretically been spared the toxic stress and cheap diet of factory farmed animals, an energetic and nutritional legacy which will live on in your body. For omnivores, vegans, and vegetarians, coconut oil is an incredibly useful cooking tool, notwithstanding its myriad uses outside the kitchen (as moisturizer, massage oil, deodorant, et cetera).

Any fat that is heated to its smoke point and beyond is toxic whether eaten or inhaled as smoke during cooking. Higher proportions of saturated fat in cooking oil equate to safer cooking because of higher smoke points. Instead of vegetable oils, even the popular olive, use coconut oil, lard, ghee, butter, or sustainably harvested palm oil. Polyunsaturated fats, which have been pushed by the USDA and its associates for decades, including corn, canola, safflower, and soybean oils, are unstable and far more subject to rancidity. Ironically, they are generally extracted using high-heats and chemical solvents like hexane (food-grade petroleum product), meaning they are rancid before they are even packaged, and thus NOT good for you, just good for the sellers of this cheap stuff. Rancid oils wreak havoc in your body, turning off tumor-suppressing genes and making you more prone to cancer. There is no doubt a deeply-forged link between our society’s obsession with cheaply produced and widely available vegetable oils and our exploding cancer rates.olive oil in wok

Our hormones, i.e. estrogen, progesterone, testosterone, DHEA, and cortisol, are made from cholesterol. On a low-fat diet, our bodies redirect cholesterol from our endocrine system in order to repair the brain and help it function, meaning our bodies cannot maintain hormonal balance.

Your liver manufactures 75% of the cholesterol you need while you obtain the rest from food. If you starve your body of fat, your liver will work far harder to produce it, releasing extra insulin which heads into the bloodstream in order to make cholesterol, as well as the triglycerides you need for energy. Low-fat diets can thus cause high cholesterol while your liver works itself into a distressed state.

Lastly, if you do nothing else for your health, take fish oil. Its ability to reduce inflammation plays a huge role in disease prevention, helping thin the blood, easing arthritis, and lowering risk of heart attack and stroke. Omega-3s increase the lifespan of cells, slowing aging as well as its frequently accompanying demons like alzheimers, macular degeneration, and sagging skin. It’s extremely important to make sure that it’s a high-quality fish oil, though, certified to have the PCBs removed. If you can taste fishiness in it, the PCBs and heavy metals still remain, too.

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