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Rethinking Fats & Oils

Moving away from industrial seed oils back to natural, stable fats.

The Linoleic Acid Concern

Today's U.S. fat supply is dominated by industrial vegetable oils (soybean, corn, canola) rich in Linoleic Acid. Intake levels now exceed physiological requirements severalfold.

The Risk: Cooking with linoleic acid-rich oils generates toxic lipid hydroperoxides and aldehydes, which are implicated in many chronic diseases.

Oils to Minimize

  • Soybean Oil
  • Corn Oil
  • Cottonseed Oil
  • Sunflower/Safflower Oil (high linoleic)

Healthy Fats to Prioritize

  • Olive Oil & Avocado Oil
  • Butter & Ghee
  • Beef Tallow
  • Coconut Oil

Saturated Fat: A Neutral Stance

A half century of research has not confirmed that lowering saturated fat below 10% of energy reduces heart disease or mortality. Saturated fat from whole foods (meat, dairy) is safe in a minimally processed diet.