Few people have a clear picture of the biological effects that different fats and oils have on human health. So here is a simple profile, six qualities to look for in all the fats and oils you eat.
Trans-Fat Free
- protected from light, heat and oxidation
- non-hydrogenated
- raw and unprocessed
Essential fatty acids
- balance of omega-3 and omega-6 fatty acids
Low in Saturated Fat
- unprocessed oils
- animal fats in moderation
Monounsaturated Oils
- helps lower LDL cholesterol without effecting HDL
- stable for cooking
Micronutrients
- oil foods containing valuable oil-soluble micronutrients like raw seeds and nuts
Toxin Free
- from fish that are fast growing and naturally raised in cold water
- cold pressed olive oil is best
- expelled without using solvents
Cooking oil requires different properties than oils for eating raw. Other than cooked fish, all healthy oil foods will have two very important distinctions: raw and fresh. Due to the delicate nature of oils, raw and fresh are not just preferable but essential to quality.
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