To PUFA or not to PUFA? π That is not a questionβ¦ PUFA stands for polyunsaturated fatty acid which is relatively unstable and oxidizes easily. Although we need some PUFAS in our diet like Omega 3, Vegetable oils such as canola and sunflower oil which are used in all kinds of products and cooking contain harmful compounds that hijack how our mitochondria function leading to low energy and metabolic syndrome, which Dr. Cate Shanahan explains wonderfully in her books Deep Nutrition and The Fat Burn Fix!
Vegetable oils are toxic because the fats they contain are oxidized. And itβs the double bonds that make PUFAs susceptible to oxidation. But omega-3 fats have more double bonds than omega-6, generally speaking, and so seeds with a high omega-3 content, like canola, actually lead to more toxic degradation products than seeds with a high omega-6, like soy (all else being equal).
β Dr Cate Shanahan
As stated above, the problem isnβt the omega 6 in seed oils but the fact that they are oxidized due to processing!
These are the best oils to use:
Another key point is that the body does not recognize man-made fats and does not have the enzymes to break them down, creating a lot of inflammation in the body.
But fear not, you can easily escape the shackles of these Frankenoils by simply grabbing a bottle of extra virgin olive oil or delicious ghee next time you prepare a yummy meal π€€
Depending on the temperature you can use a variety of natural fats such as olive oil, avocado oil, coconut oil, animal fats (tallow, lard, duck fat, etc), butter and ghee to whip up a nourishing dish.
For more information about what is safe see the graphic below
In General, fats that are solid at room temperature such as lard, ghee and coconut oil can be heated very high, and are safe to cook with. Although olive oil and butter can be used, it is better to use them for lower temperature cooking. If you see smoke when heating the oil, please discard it immediately since it has oxidized and is no longer healthy to use.
When using animal fats, it is always important to watch out for sourcing- always opt for grass fed and pastured varieties. Fatworks has a great selection.
MCT oil can be a great energy booster but should always be added after cooking or as a base for a salad dressing. I personally love @bulletproof brain octane oil in my daily salad π₯π. You can get yours at Bulletproof and use code CURE.EATED at checkout!
Animals raised on a high PUFA diet ( lots of corn, soy and grains) can also develop an unhealthy fatty acid profile.
Just like humans, these animals lack the ability to process these fats in digestion and thus bioaccumulate the inflammatory fat they eat into their own fat, cell membranes, nervous tissues, etc. The result is pork and chicken polyunsaturated fatty acid (PUFA) content, namely the problematic omega-6, linoleic acid, in an amount far higher (10x in some cases) than what is ancestrally appropriate.
The same thing happens to humans. Our bodies have never had to process anything other than low single digit % consumption of PUFA, yet we are now at 25%+ consumption of our total caloric intake. And guess what? That increase in consumption goes straight into our tissues. Look at this graph of linoleic acid in human adipose tissue over time. Same thing happens with pigs and chickens.
-Dr Anthony Gustin
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