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Fats To Avoid:  Oxidized Oils, Meat, Eggs and Dairy
 

Very high heat and oxygen can damage cholesterol and fats and so foods fried in polyunsaturated vegetable oils and also foods with fats that were powdered can contribute to clogged arteries and should be avoided:

Foods deep fried in polyunsaturated vegetable oils: French fries Potato chips Chicken nuggets Egg rolls Donuts Powdered Foods, or foods made with powdered ingredients: Powdered milk Powdered cheese Powdered Eggs Pancake, muffin & cake mixes Boxed macaroni & cheese Soft serve ice cream Skim & low fat milks

These packaged and processed foods are of course also devoid of many vitamins and minerals that your body needs in order to function properly, like the B vitamins.  Hydrogenated fats can also be found in your supplements today.  That's right, magnesium stearate and other stearates are found in most vitamin supplements today, and they contain hydrogenated fats that can clog your arteries!
 

Other Fats to Avoid:  (Most) Vegetable Oils
 

When farmers were looking for a cheap way to fatten their animals for market, they began using corn and soybean oils.  However, they quickly discovered that in addition to fattening up their animals, they seemed to cause problems with the animals’ thyroid glands and they subsequently developed many health problems, including cancer.  The fact that polyunsaturated oils encourage tumor growth is well known among researchers.  It’s also well known that the consumption of vegetable oils depresses our immune system, so well known that vegetable oils have been used for intravenous injections to suppress immunity in organ transplant patients.

Now it’s people instead of animals that consume these oils.  To further compound the problem, monounsaturated and polyunsaturated oils that are heated in cooking quickly form trans-fatty acids, and most restaurant and packaged foods use these types of oils abundantly while cooking.  However, the Institute of Medicine has declared that trans-fatty acids are unsafe to consume at any level.  Saturated fats, on the other hand, like coconut oil and lard, are resistant to oxidation, and can safely be used to cook and sauté food with.  In addition, they are often rich in the fat soluble vitamins, vitamin A and vitamin D, which are very important for our good health.
 

Identifying Nutritious Oils
 

1. Stay away from vegetable oils – this includes soybean, canola, corn and safflower oils.
2. Stay away from all hydrogenated oils, and those products with trans-fatty acids.  This includes margarines and stearic acid in most supplements.
3. Look for organic, cold-pressed olive, nut and seed oils like sesame and almond oil.  Use these oils in moderation at low to moderate temperatures, and make sure to buy them in small quantities so they won’t go rancid.
4. Look for extra-virgin olive oil that is cloudy and unrefined.
5. Look for the aroma and taste of the original product – if coconut oil, for example, no longer tastes or smells like coconuts, it was undoubtedly heated to a high temperature, and maybe chemically treated to purify it.  If it tastes bland, some of the nutrients are missing, leaving a dead, lifeless oil.

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