I usually say this during every office visit: “Don’t be afraid to eat fat, at least the healthy fats!”
The fat-free era was probably one of the worst dietary interventions for us, as it increased our sugar consumption furthering obesity, hypercholesterolemia, insulin resistance, inflammation, and the list goes on.
Every single cell in our body is coated with fat. Fatty acids are the different kinds of fats we eat. But we need the good kind of fatty acids for healthy cellular and tissue function. Some of the fats we use for cooking or that we eat at restaurants are damaged. The soybean oil, corn oil, canola, and vegetable oils should be avoided if exposed to medium-high heat. Even extra virgin olive oil is damaged in heat. Damaged fats can lead to damaged cells and tissues.
Coconut oil is probably the better oil to cook in medium heats that does not damage as easily. It also supplies you with healthy medium chain fatty acids that are much more readily absorbed and produce energy for the body than other long chain fatty acids. However, we need a balance of healthy fats, so here are a few recommendations.
Ghee : provides short chain fatty acid called butyrate (healthy for your gut lining)
Extra Virgin Olive Oil: Healthy for nervous function and anti-inflammatory
Coconut Oil: Works great as an anti-microbial (swish with small amount after brushing teeth), and also helps provide energy for your little tiny organelles called mitochondria (Here’s a fun little info site on mitochondria: http://www.biology4kids.com/files/cell_mito.html)