List of healthy fat burning foods list,low carb diet plan to lower triglycerides supplements,fast weight loss diet in 3 days korean - Good Point

14.06.2015
Eggs, Fish and Greek yoghurt are rich in protein and stays longer in stomach as mentioned above. Medium chain FA, commonly called medium chain triglycerides (MCT) are formed when three MCFA are bound together as a “tri”-glyceride molecule.
In fact, a New York Times article goes on to say how lauric acid the main fatty acid in coconut oil actually increases HDL. Extra virgin olive oil or EVOO and hazelnut oil are mostly made up of monosaturated fats like oleic acid which is also found in lard, tallow, avocado and eggs. Most people use animal fat and saturated fat interchangeably since we have been conditioned to believe that animal fat is synonymous with saturated fat and that both are bad for you.
One of the big problems is the oxidation of oils either before we eat them or after that makes them dangerous to human health.
When cooking with good fats use the tropical oils or toasted sesame oil for sauteing at a higher heat setting (over medium). Keep in mind that any product made with GMO seeds or grains will also be significantly higher in Roundup pesticide residues. SubscribeEnter your email address below to receive updates each time we publish new content. I apologize for being late on delivery of my recent blogs but my brother’ passing kept me occupied. They can be saturated meaning that all of the carbon atoms have their full complement of hydrogen atoms bonded to them or they can be unsaturated in the form of omega 6 polyunsaturated fatty acids (?6 PUFA). There are other oils that for one reason or another are good for you and there are others that are very bad. Short chain fatty acids come from the bacterial breakdown of fiber in the gut into FA like butyrate which is anti-inflammatory. EVOO is rich in hydroxytyrosol a powerful anti-inflammatory polyphenol found in olives and known to be cardioprotective. Some nut oils are better than others: hazelnut is one of the best, walnut and almond oil are both high in polyunsaturated fats which are not healthy overall but are still good relatively speaking when compared to the bad fats on my list.
Walter Willett of Harvard University found that by evaluating the best studies to date, no correlation existed between saturated fat intake and risk of heart disease.
After you finish this section you’ll start to appreciate the fact that had I followed my cardiologist’s advice and continued to eat these dangerous fats I’d be dead. Cooking your food in omega-6 vegetable oils produces a variety of very toxic chemicals, as well as forming trans-fats.
Most vegetable oils are GM (genetically modified), including more than 90 percent of soy, corn and canola oils.
Vegetable oils contribute to the overabundance of damaged omega-6 fats in your diet, throwing off your omega-6 to omega-3 ratio.
These are known to suppress immunity, especially cell mediated immunity, and they are frequently and easily oxidized without heating, which converts them into especially harmful oils.


One of the most disturbing features of omega 6 FA’s is that they also contribute to the generation of cancers, the spread of metastasis, and the increase in growth of tumors. Omega 6 oils should be removed from your kitchen pantry and replaced with EVOO and other fats on the good list.
I will be sending out new blogs probably every other week instead of every week because of new time constraints. The lists below come from a slide I use in seminars and teaching on proper diet and nutrition. The first cold pressing EVOO is the olive oil to use since it is the only one with high levels of polyphenols. This fat has been shown to dramatically decrease the risk for breast, colon and possibly prostate cancer. Although many of the nut oils are high in ?6PUFA they contain other elements that help to reduce CVD risk. The very worst are the TFA simply because they are completely unnatural and have very powerful inflammatory actions which I will discuss later. Frying destroys the antioxidants in oil, actually oxidizing the oil, which causes even worse problems for your body than trans-fats.
They provide the starter molecules for the production of a key inflammatory fatty acid called arachidonic acid (pronounced arakidonic) or AA. Usually, health experts suggest to eat food high in protein because protein enriched diet stays longer in the stomach.
It turns out that every cell in the body can make certain powerful hormones called eicosanoids from the FA’s we eat. It is not intended to be an exhaustive list but I did try to jot down the most common oils you’ll encounter. The PREDIMED study found that eating a handful of nuts per day and the liberal use of EVOO dramatically reduced the risk for stroke among other things.
Heating these delicate oils will alter their molecular structure and render them less powerful as an anti-inflammatory substance. AA goes on to give you a variety of inflammatory prostaglandins which contribute to pain, decreased blood flow, and cellular aging. Because of their chemical structure, the cheap seed oils form inflammatory eicosanoids which I will define in the next section. Listed are good and bad fats, ones that reduce inflammation and the pro-inflammatory fats respectively. For health maintenance try a tablespoon per day, or cook with it since it is heat stable and reusable also because of its stability. Some have suggested that the high intake of EVOO in both Crete and Sicily may account for the longevity of these islanders. A quick literature search confirms the multitudes of studies that put nuts in the very good for you category.


Once a cooking oil becomes oxidized it takes on a new role as a pro-oxidant: a free radical maker. The whole omega 6 FA thing got started when researchers discovered that the omega 6’s reduced total and LDL cholesterol. The Cretans also eat greens with every meal choosing from among thousands found in the mountains and foothills. On the rare occasion that I eat this kind of food, such as Christmas day, I’ll fry bacon, Canadian bacon, eggs and French toast using coconut oil. Use the expensive EVOO first cold press for all of your non-heat related activities like for salad dressing. It’s best to get your CLA from pastured animal products such as butter and full-fat cheeses. These are the oils that nutritionists and cardiologists have been telling you for decades to consume more of because they lower your LDL.
It’s true they can lower cholesterol but they also generate oxLDL and AA among other decidedly unhealthy things.
Use every day EVOO for cooking at lower heat levels, and use the saturated fats like coconut for high heat sauteing. While your ?6PUFA oxidizes on your plate as you are eating, the Elites loudly proclaim they are good for your heart because of this LDL lowering effect.
It’s only a matter of time before the public learns the truth regarding the dangers of the omega 6 oils which include all of the fats listed in the last two categories above: canola, safflower, sunflower, corn, cotton, soy, grape seed and peanut oil to name most of them. These medium chain FA once vilified as being artery clogging no longer have that stigmata except in the empty halls of nutritionist’s minds and in hospital menus still showing evidence of the ancient ways like viewing 30,000 year old cave paintings.
On the other hand I experimented browning meatballs with coconut oil to be used in a tomato sauce, and it was let’s just say not indicated. If you must eat polyunsaturated oil look for the high-oleic versions such as high oleic safflower oil. That’s what happens when you try to layer scientific findings on top of dead paradigms, like the Diet-Heart Hypothesis. Recently I have read about “pulling” or using this to rinse your mouth out to help treat gingivitis and general mouth care. These oils will lower your LDL cholesterol while they promote metastasis of cancers and atherosclerosis. I will go into greater detail on the mechanism of why the omega 6 FA’s are bad but for now let’s look at a few highlights as to why they should be avoided. They generate high levels of free radicals and arachidonic acid (AA) which encourages inflammatory diseases to sprout up like dandelions in the spring.



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