Oils and the FACTS

I’ll start with Canola as an example since it’s one of the main oils used in most foods today. Good or not good...that appears to be the question. And, as with all items interfered with by humans, the answer becomes most complex. First, the heating of oils, causes a reaction of hexane. This chemical reaction is found in gasoline. The second occurrence to refined oils is the deodorization to make them smell and taste “bland”. Taste and smell should be the best test for foods but our pallets have become so contaminated that when we get pure foods, we have no desire for them and would rather go to the crave we feed. Most of the unsaturated fats, after processing become mildly trans-fat. So, as with all foods, fats are a necessary nutrient to the body but “bad” fats over time increase disease in the body. Pay more for the unrefined/raw and organic is top of the line. Why does it truly matter? The more a pure product is refined, the less benefit to the body and the more harm over time. Refined fats can increase cholesterol, heart disease, diabetes and obesity. I like to say, “keep it real!”😊