Episode 4: Fats are Where It’s At, Part 2 – The Good, the Bad, and the Ugly

We’re wrapping up the topic of fats in today’s episode. Our discussion for this one gets into the classification of fats, what we feel to be the good, the bad, and the ugly fats we get in our diets. We also talk about safe store of these fats in your kitchen and a few important points to be aware of when you’re cooking with fats. 

The “good” fats we’d like everyone to be using regularly include:

  • extra virgin olive oil,
  • avocado oil,
  • ghee,
  • grass fed butter,
  • coconut oil, and 
  • flaxseed oil (an excellent source of Omega 3).

We also recommend you buy organic versions of these oils because they’re healthier for you and your family.

The “bad” oils we would love everyone to purge from their kitchens and not use from this day forward are:

  • canola oil,
  • corn oil,
  • vegetable oil,
  • sunflower oil,
  • safflower oil, and 

These oils are inflammatory in the body, either because of the methods used to process them and/or because they’re high in Omega 6 fats. We discussed in both fats episodes that we tend to get more than enough Omega 6 fats in our diets and that it’s important for everyone to focus on consuming less inflammatory fats.

We also discuss the “ugly” – trans fats, which we (along with pretty much everyone else) consider to be the fat that is not safe for anyone to eat, in any quantity.

Fats are not the enemy – we all need fat as a regular part of our diets, but that it’s super important to be consuming the right fats. We hope that these episodes have helped to make it clear which ones to use and which to avoid. 

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