“Plant-based” fats are killing you

Consuming plant-based, highly refined, oxidated, bleached, inflammatory oils like canola, corn, cottonseed, sunflower, soybean and safflower is not doing your body any favors.

These oils are not anything our ancestors would have consumed and in order to even make them palatable they have to go through serious refining and bleaching to get rid of their often offensive smells.

These oils are high in Polyunsaturated fats (often mostly Omega 6) which in proper quantities from nutrient-dense sources like eggs, fish, grass-fed meat and cod liver oil can be beneficial to the body. However, from these industrial seed oils, they’re actually causing inflammation and dysfunction!

Fat is a vital part of a nutrient dense diet and while there are many ways to get nutrient dense fats into your diet, I wnated to address cooking fats. The fats we cook with matter because fats all have different optimal temperatures. Once you push a fat to its “smoke point” it is no longer safe to consume. When it comes to culinary fats, ther are 2 pretty good plant sources, but the animal sources are superior.

Nutrient dense culinary fats include:

🧈 butter + ghee

🐄 beef tallow

🐷 lard

🥥 coconut oil

🫒 olive oil

Do you want to know the specific smoke points of these fats and my favorite applications for them? Then you want my free Fat Facts culinary guide! For a more in-depth guide on living a more nutrient dense lifestyle, get on my email list!