Ultimate oils
Confusion has abounded as to the benefits and detriments of dietary fat since researcher Ancel Keys presented his diet–lipid– heart disease hypothesis at a 1955 WHO meeting and the 1979 US McGovern report recommended people eat less fat and more carbs. Though curbing fats has been the cornerstone of cardiovascular disease management for decades, compelling evidence contradicts advice to reduce fats, rather advocating moderate healthy fats within a balanced diet. Research also indicates that the main contributors to heart disease are oxidation and inflammation fuelled by hydrogenated oil, refined grains, sugar and processed foods.
While unadulterated fats are essential, adulterated fats are dangerous. Dr Mark Hyman warns, “Our typical Western diet is full of inflammatory fats — saturated fats, trans fats, too many omega-6, inflammatory, processed vegetable oils like soy and corn oils.” Hydrogenated fats are created in an industrial process, adding hydrogen to liquid vegetable oils to make them more solid. They include stick margarine, vegetable shortening, commercial baked goods and fried fast food. Hydrogenated oils have been associated with an increased risk of insulin resistance, metabolic syndrome, type-2 diabetes, inflammation and increased levels of LDL (bad) cholesterol.
However, healthy oils properly prepared are vital for health. Along with each oil’s specific benefits, fats are essential to absorb vitamins A, D, E and K. They also help healthy cell membranes, muscle movement, neural pathways, skin and joint lubrication and cushion organs. According to the Victorian government’s Better Health Channel, omega-3 fatty acids appear to lower blood pressure, improve blood vessel elasticity, facilitate normal heartbeat, thin blood to reduce clots, ease inflammation, support immunity, prevent depression and contribute to a baby’s brain development. Bestselling author of Fats that Heal, Fats that Kill, Udo Erasmus, advises omega-3 for staying warm as “it increases metabolic rate, energy production and heat”.
The oils we eat regularly can
