The Toxic Fats include canola oil, soybean oil, cottonseed oil, vegetable oil, margarine, butter spreads...and too many omega-6-rich meats and fake olive oil (which is mostly canola oil).
When you trade up Fats that cause toxic end products in your body…either when you eat them as a *delicious decoration*…or you use the wrong Fat for a Cooking/Baking job…
When you focus on Good Fats instead…you can reduce A LOT of inflammation in your body.
A bit more about awesome SaFA & MUFA Good Fats to use instead of toxic ones:
Butter: Grass-fed butter is rich in Conjugated Linoleic Acid (an antioxidant with anti-viral properties), which helps boost your immune system and fight disease…and grass-fed butter is rich in fat-soluble vitamins A, D, E, K2, plus cholesterol, Arachidonic Acid…as well as a good amount of short-chain and medium-chain fatty acids and butyrate.
Ghee: Ghee is a type of clarified butter that’s made from heating butter and allowing the liquid and milk portion to separate from the fat. The milk caramelizes and becomes a solid, and the remaining oil is ghee. Ghee has a much higher smoke point than butter, making it ideal to cook with at high temperatures…on the stove top or with baking, too. It has a slight nutty flavor & it’s lactose-free. Plus, it’s rich in short-chain and medium-chain fatty acids and butyrate (GREAT for digestion!!)
Coconut Oil (Extra Virgin): Is best for medium temperature baking and cooking up to 350 degrees…it has a tropical, slightly nutty flavor…and it’s great for body care & as a moisturizer, too! Brands like Nutiva, scoop the coconut meat out of the shell and cold press the oil. Coconut Oil has many health benefits (see below) and contains 63% medium chain triglycerides & 50% Lauric acid (both GREAT for digestion).
Coconut Oil (Refined): Has a higher smoke point than Extra Virgin and you can heat it up to 400 degrees, making it better for high heat cooking. It also does NOT have a coconut flavor…and brands like Nutiva, refine dried coconut meat through a gentle steam process (no chemicals or hexane are used)…and contains the same amount of medium chain triglycerides & Lauric acid as it’s Extra Virgin friend.
Whole olives, avocados: these whole food Good Fats make a delicious filling snack & awesome salad toppings..both rich in MUFA fats. Avocado oil makes a nice salad dressing too!
Egg Yolks: Daily egg yolks are a key food to getting the master-nutrients of Choline and Arachidonic Acid…being deficient in Choline is a major component of metabolic disorder…and Arachidonic Acid helps fully resolve inflammation in your body
Tree nut butters (almond & cashew), Macadamia nuts: these are LOW in PUFA fats, and make a great—albeit occasional—snack or meal addition.
Tallow: very cheap & healthy SaFA fat you can make yourself at home, also a good source of Choline, great for non-toxic high heat cooking…with a smoke point of 400 degrees.
Personally, I like to mix it up with using Ghee/Butter and Coconut Oil (both refined & extra virgin, for different cooking purposes)…to get all of the benefits of CLA & fat-soluble vitamins from butter/ghee…and awesome short- and medium-chain fatty acids from Coconut Oil.