The FFN Podcast
FFN #11-Good Fats v. Bad Fats
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
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Corn
-
Cottonseed
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Canola
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Soy
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Safflower
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Sunflower