consciouseating
should indicate that some processing has been done, and therefore, some nutritional value has been lost. Instead of trying to be a food detective when reading labels, try eating foods that look like they did when they came out of the ground or off of a tree.
Selecting the Right Fats and Oils There are many different types of fats
and they all have different properties. Put simply: Unsaturated fats are unstable when heated and saturated fats are more stable when heated. Unsaturated fats naturally occur
in olives, pumpkin seeds, sunfl ower seeds, fl ax seeds, chia seeds and hemp seeds. I am sure you have heard of Omega 3 Essential Fatty Acids; these are unsaturated fats. Omega 3 oils are extremely sensitive to heat and reach what is called their smoke point around 100°F. Saturated fats naturally occur in
Get the “Skinny” on Fats and Oils
by Dr. Samadhi Artemisa, Ph.D., A.P.
become chemists just to understand how to read the label on a jar of peanut butter?
T
rans-fats, hydrogenated oils, poly-unsaturated fats, fat- free.…When did we all need to
The labels on packaged foods are
now designed to bring our attention to nutrition messages such as no trans- fats, low cholesterol, low fat and fat- free. The very fact that these products are IN a package and HAVE a label
avocados, dairy products, animal proteins and nuts such as coconut. Saturated fats are stable at temperatures higher than 100°F.
Raw vs. Roasted The molecular structure changes when
oils and fats are heated. When they reach their individual smoke point, which is different for all fats and oils, they turn into trans-fats. Trans-fats are carcinogenic (cancer-causing agents) and damaging to cell membranes of the body. The safest way to eat fats and oils is in their raw, unheated, unroasted and unadulterated state. This might sound easier said than done, however, because even cold-pressed oils get quite hot during the extraction process, often well above several hundred degrees.
22 Central Florida natural awakenings
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