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Healthy cooking oils paleo,paleolithic definition,paleo diet results one month - Reviews

One of the first things I tell people when they ask me about paleo and healthy eating is to sort out their fats and oils.
Together with high-fructose corn syrup and soy meat substitutes, the industrial revolution was responsible for the mass production of highly processed (polyunsaturated) vegetable and seed oils, such as soybean, canola and corn oil. In addition to omega-6 fatty acids, most polyunsaturated oils are highly prone to oxidation and rancidity, which turns these so-called ‘heart healthy’ oils to toxic liquids. The paleo diet embraces saturated fats and healthy plant-based oils and avoids highly refined and processed polyunsaturated oils, such as those mentioned above,  due to their toxic properties and high omega-6 fatty acids. Saturated fat is typically more heat stable and doesn’t oxidate as quickly as monounsaturated and polyunsaturated fats, which makes it more suitable for frying and other high temperature cooking. Nut oils and olive oil are more fragile and can be cooked with but are best used unheated to retain the most antioxidants, vitamins and flavour.

Salad dressings, condiments and marinades, low heat cooking such as sautГ©ing and slow cooking. Coconut oil I use is by Niulife, which you can purchase online and in many health food stores in Australia. I’ve gone through dozens of websites, articles and papers to collate the list and the full breakdown of smoke points and cooking uses of common fats and oils but please let me know if you think something is incorrect or I should add extra information.
While naturally occurring, minimally processed fats and oils (such as olive oil and butter) are a healthy source of energy and nutrients, highly processed seed oils contain high (read VERY HIGH) levels of omega-6 fatty acids, which – when consumed in excess – have detrimental health effects. And although some of them have a high smoking point, making them seemingly suitable for frying and cooking at high temperatures, their chemical structure is so unstable (again, due to the fatty acid ratio) that they really shouldn’t be cooked with at all. Your fat intake should come from meat, seafood, eggs, nuts, avocados and fats and oils used in food preparation.

MyВ Eat Drink Paleo CookbookВ is a fantastic addition to any kitchen, filled with exclusive recipes, cooking tips and easy guide to paleo.
For these reasons, it’s best to avoid the following fats and oils: corn, cottonseed, soybean, canola, safflower, sunflower, peanut, grape seed, vegetable and margarine, which is made from aforementioned oils.

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