By Amanda Moxley
I know lots of us are afraid of FAT so I've been inspired to shed some light on this subject for you!
All oils and fats are not created equal. Heavily processed, hydrogenated, “trans” fats and oils used in prepared packaged foods, can be extremely damaging to the body. However, fats and oils from high-quality sources and whole foods can steady our metabolism, keep hormone levels even, nourish our skin, hair and nails and “grease our engines” to keep the body functioning fluidly
Our bodies need healthy fat to insulate and keep us warm, and to protect and hold our organs in place. Consuming fats helps us feel grounded, and gives us a sense of comfort and of being soothed. When there is a healthy percentage of high-quality fat in a meal, it gives us a lasting feeling of energy, fulfillment and warmth. Signs of insufficient high-quality fats in the diet are brittle hair and nails, dry skin, always feeling hungry after a meal and feeling cold. When there is an excess amount of fats and oils in the diet, especially of the heavily processed and refined kind, a person can experience weight gain, skin breakouts, high blood pressure, liver strain and an overall feeling of mental, physical and emotional heaviness. Try adding fat and oil to your meals through sauces, dips and dressings containing the healthy options mentioned below, and see which your body agrees with and leaves your satisfied.
For sauteing and baking, try butter, ghee (clarified butter) and coconut oil because they do not break down when used at higher temperatures. When sauteing and stovetop cooking at moderate temperatures, try an organic extra virgin olive oil. Oils like flaxseed, sesame, toasted sesame, walnut and pumpkin seed are best used unheated in salad dressings and sauces, or drizzled on top of salads, veggies or grains before serving.
Other healthy fats are found in whole nuts, seeds and their butters, such as almond butter or tahini. Whole foods such as avocados, olives and coconuts are great sources of healthy fats, along with the high-quality fats in wild salmon and omega 3-6 organic eggs.
When selecting oil, buy the highest quality organic products you can afford since they are the backbone of so many dishes. Good words to look for on the label are organic, first-pressed, cold-pressed, extra- virgin and unrefined. Words to avoid are expeller- pressed, refined and solvent extracted/cold- processed.
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