It’s a new year and it’s the right time to learn the latest diet tips 2017. You must know exactly what fat to cook otherwise you and your family will suffer the detrimental effects of consuming the wrong types of such food.
There’s a rampant misinformation about fats and nutrition in general and this article will set it right.
Diet Tips 2017: The right types of fat to cook for the rest of your life
The American Heart Association recommends adults should not get more than 5 percent of their calories from saturated fats. That’s why they are urged to cook with the use of vegetable oil. The AHA however also suggests that adult human beings should get 10 percent of calories from polyunsaturated fats because they lower cholesterol levels.
However, this nutrition advice is confusing. As a result, the consumption of this omega-6 fatty acid has risen sharply. That is by the way very bad because omega-6 reportedly increases inflammatory diseases.
Moreover, over consumption of PUFAs and under consumption of omega-3 fats can lead to type 2 diabetes, obesity, arthritis, asthma, cancer and autoimmune diseases. Over consumption of omega-6 counteracts the benefits of omega-3 fats. The horrendous part of this news is that omega-6 fats are found in vegetable oils such as soybean, canola, safflower, and sunflower.
So what exactly is the right type of fat to cook according to diet tips 2017?
Also Read: German Researchers Content Not All Trans Fats Are Bad
Right Fat to Cook: A Balance between omega-3 and omega-6
Kelly LeVeque, the holistic nutritionist who provides diet tips 2017 to Jessica Alba, says achieving the balance between omega-3 and omega-6 fatty acids is the key to selecting the healthiest cooking oils. In order to keep the cells nourished, the ratio must be 1 to 1. Oils with both omegas are ideal.
According to Vogue, canola, safflower, sunflower, and soybean added with processed foods and grains make the ratio 1 to 20. Most restaurants use canola oil because it’s cheap and readily available. However, it is bleached, degummed, and underwent lots of heating process just to be extracted.
This sets up our body on an inflammatory state. LeVeque says, “We’re pouring oil on the ground and waiting for a match [in the form of the sugar or fried carbohydrates we consume] to create a surge of insulin.”
Healthier fat to cook options
Chef Kacie Carter suggests using oils that do not go rancid, burn or oxidize into toxic compounds. She recommends using avocado oil because it has neutral flavour and it has high smoke point. Moreover, the chef also recommends using rendered fat such as duck fat, tallow, or lard.
But according to LeVeque, there’s one oil that tops all options. It’s algae oil. “It’s a monounsaturated fat with a 485-degree smoke point that’s virtually tasteless and can be used in just about any recipe,” LeVeque says. “Algae oil completely replaces vegetable oil.”
Also Read: Cancer Treatment Diet: Cut Fats Not Sugar, New Study Claims
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