Healthy Fats

• Butter – use real butter on everything!  Butter is an excellent source of Vit A, D, K.
• Lard, Bacon Fat, Duck Fat, and Goose Fat – for cooking
• Tallow – for deep frying
• Olive Oil – for salad dressings
• Coconut Oil – for medium-chain fatty acids
• Cod Liver Oil – for vitamins A and D

AVOID THE BAD FATS

• Industrially processed liquid vegetable oils (corn, soy, canola, safflower, sunflower)
• “Healthy” low-trans spreads
• Partially hydrogenated vegetable oils (margarine and shortening)
• Commercially fried foods
• Processed foods containing these industrial fats and oils
• Industrial fats and oils are the number one problem in the modern diet.  They are the main cause of chronic disease, and they replace the nutrient-dense animal fats that nourished our ancestors.

Fat from animal fat is usually of high quality, containing all 8 essential amino acids needed for the growth and maintenance of our bodies.

The buildings blocks of proteins, the amino acids, are very important from a healthy perspective. Their composition in proteins varies widely, depending on the dietary source.

Meat is one of the most complete dietary sources of protein, the amino acid profile is almost identical to that of our own muscles.

The Benefits of Saturated Fats

The much-maligned saturated fats—which Americans are trying to avoid—are not the cause of our modern diseases. In fact, they play many important roles in the body chemistry:

• Saturated fatty acids constitute at least 50% of the cell membranes. They are what gives our cells necessary stiffness and integrity.

Heart Disease

The cause of heart disease is not animal fats and cholesterol but rather a number of factors inherent in highly processed diets, including excess consumption of vegetable oils and hydrogenated fats; excess consumption of refined carbohydrates in the form of sugar and white flour; mineral deficiencies, particularly low levels of protective magnesium and iodine; deficiencies of vitamins, particularly of vitamin C, needed for the integrity of the blood vessel walls, and of antioxidants like selenium and vitamin E, which protect us from free radicals; and, finally, the disappearance of antimicrobial fats from the food supply, namely, animal fats and tropical oils.  These once protected us against the kinds of viruses and bacteria that have been associated with the onset of pathogenic plaque leading to heart disease.

[mailerlite_form form_id=8]