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Fats and Oils
3 types: Saturated, Monounsaturated and Polyunsaturated.
Saturated fat is most stable and is hard when cold. It congeals and doesn’t flow well through the arteries. Sources: coconut, lard, butter, ghee, palm oil, animal fat. It is harder to break down and stays in the body longer.
Monounsaturated fat is fairly stable and takes more time to become firm. Sources: olive oil, avocado, nuts (macadamia, peanut, pistachio, cashew).
Polyunsaturated fat is unstable and has been refined for cooking/eating e.g. margarine. Source: flax oil (remains liquid when cold).
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