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Episode 34 – Healthy (and Unhealthy) Fats: Evolution of an Agrobiz and Cooking Landscape
Written by Hema Reddy / September 16th, 2014
What are fats? Are they created equal? What kind of fats should we be eating? With so much misinformation and “special interests”, it is hard to know what to eat and what oils to cook with. Danny and Matt shine some light:
Disclaimer: This was recorded before the New York Times low-carb fat article. Also, we are not doctors. This is for entertainment only.
- Breaking down Mono/Poly/Trans/Saturated fats
- Potential problems in the processing of cooking oils
- Historically good fat foods
- Unequivocally bad fat foods
- Gray area – coconut oil / liquid coconut oil
- Matt’s favorite high-heat cooking oil rich in Vitamin D and ALA
Mentioned in the show:
Unhealthy Vegetable Oils?
Does Food Industry Ignore Science Regarding Polyunsaturated Oils?
The Great Con-ola
10 Proven Health Benefits of Coconut Oil (No. 3 is Best)
Avocado oil – Mira Naturals (Not sure if available in the US)
Pastured vs Omega-3 vs Conventional Eggs – What’s The Difference?
The Truth About Olive Oil
7 Reasons to Eat More Saturated Fat
Posted In: Food Innovation