A Repost from the ANH Europe Team
Doesn’t it seem odd that many of the fats predominant in a traditional or even hunter-gatherer diet are now touted by conventional medicine and dietetics as unhealthy? Naturally-occurring, stable, saturated fats from animals and some plants, that we've evolved with for hundreds of thousands of years, now come with a health warning. But new-to-nature, highly processed, easily oxidised polyunsaturated vegetable oils that have been part of the human food supply for a fraction of that time are touted as the holy grail of fats. These modern, refined, chemically extracted and heat-treated oils were unavailable to our ancestors and when you read on you'll realise that nature knows what it's doing and it's not the animal fats that should be carrying the health warning.
- Pressing – crushing the seeds, heating to a high temperature (which damages the fat) and pressing, then bathing them in a hexane bath or other solvents made from crude petroleum. Once the oil is separated from the seed residue, phosphate is added.
- Neutralisation, bleaching and deoderisation – given the damage done to the oil in step one from the high heat, the oxidised (rancid) oil now needs bleaching to get rid of the odour and bad colour. Once this has been done, it's then subjected to extremely high temperatures, way beyond the smoke points of the oils, to remove the final residues of substances causing the poor colour, taste or odour. This final stage of 'deodorisation' is extremely damaging to the delicate polyunsaturated fatty acids and causes extreme oxidation through free radical damage. The oil is now completely unrecognisable as a food substance to our DNA.
- The final yellow, purified and refined vegetable oil that you buy from the supermarket is oxidised and weakened from the processing it's been through and vulnerable to further free radical damage through heating when you cook with it.
- The following vegetable oils: Soy, canola, corn, sunflower, safflower, cottonseed, grapeseed, peanut (a leguminous vegetable seed, not a tree nut!) and tree nut oils.
- Foods containing such oils, including: Margarine and butter substitutes, powdered milk substitutes and coffee creamers, snack foods, salad dressings and mayonnaise, ready meals and sauces, crisps, fries or chips, processed fatty food, cookies, pastries, cakes and biscuits, crackers.
- Free range, preferably organic, grass-fed and game meats, eggs, and unpolluted oily fish, which are all sources of omega 3 fats.
- Cook with virgin coconut oil which is extremely stable, even at higher cooking temperatures and use plenty of extra virgin, unrefined olive, macadamia and avocado oils on your salads.