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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