The FFN Podcast

The FFN Podcast


FFN #11-Good Fats v. Bad Fats

November 23, 2018

In this episode, Sam and Danielle discuss an interesting conversation Danielle had with a 90-something American immigrant.  Then, they get into the importance of good fats v bad fats, and which ones you should choose and why.


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Great Resources:


Westonaprice.com


Deep Nutrition by Catherine Shannahan


Good Fats:


For Cooking (They hold up well to high heat)


Butter


Tallow, suet from beef and lamb


Lard


Chicken, goose and duck fat


Coconut, palm and palm kernel oils


Avocado oil




Good Fats:


For salads:


Extra Virgin Olive Oil (can also handle low-heat cooking)


Expeller - expressed sesame and peanut oil


Expeller expressed flax oil in small amounts


Avocado oil


 


Bad Fats:


Margarine and all butter blend spreads


All hydrogenated and partially hydrogenated oils


An easy way to remember: there are 3 C’s and 3 S’s




  1. Corn




  2. Cottonseed




  3. Canola




  4. Soy




  5. Safflower




  6. Sunflower