Natural Fats Are Good
For You – Rethinking Fats
If you grew up in the United States within the last 60
years, pretty much everything you were taught about what is good and bad about fats
is wrong. Your brain is what you eat and
your brain is 60% fat.
Everyone needs fat, need cholesterol and needs the right
kinds of fats and oils in their diet. Numerous
studies have shown that cholesterol found in natural animal fats does not cause
heart attacks. On the other hand trans
fats from margarine and shortening do lead to increased levels of heart
problems and stroke – there is no safe levels of these fats and they should be
avoided in cooking and in processed and fast foods.
Eggs from organically raised free range chickens who are not
raised on corn provide a rich blend of beneficial fats including the Omega 3 fats most of
us in the U.S. are deficient in. If you are
not allergic to eggs, having eggs regularly would be good for you. Another great source of Omega 3 oils are fish
oils. Omega 3 oils are anti-inflammatory and essential for brain development. Omega 3 oils can only be obtained through
eating foods rich in Omega 3 oils.
Saturated natural fats such as those from meat (even natural
lard), protect us cognitively and do not form carcinogenic compounds in
Vegetable saturated fats from palm
oil, and coconut oil also are safe to cook with, have anti-fungal, anti-viral,
anti-carcinogenic properties and also aid in detoxification. Coconut oil and coconut milk are used widely within the autism community to promote optimal neurological development and to kill pathogens such as Candida.
Human breast milk contains substantially more medium chain
triglyceride (MCT) fats than other animal milks. The only other sources of significant amounts
of MCT fats are in coconut oil and palm oil.
25% of the infant’s brain is provide fuel from MCT oil – humans have
bigger brains than other animals and this oil is critical to optiminal
neurological development and functioning.
MCT oil also helps cells in the brain function more efficiently with
less oxygen, and unfortunately, we have less oxygen in the air then we did 100
years ago due in large part to the burning of fossil fuels.
Red Palm Oil is relatively new cooking oil introduced in the United
States and has a naturally red color from the fruit of the oil palm. It is exceptionally naturally high in Vitamin
A, Vitamin E, and in anti-oxidant carotenoids, tocotrienols, and lycopenes –
making Red Palm Oil a super anti-oxidant food.
Studies have indicated that Red Palm Oil not only prevents progression of artheriosclerosis when
taken on a daily basis, but can also reverse it.
Numerous studies have also indicated that statin drugs,
designed to lower cholesterol, result consistently in cognitive impairment and
decline and may actually contribute to Alzheimer’s and Parkinson’s. In addition, numerous studies indicate that
statin drugs do not reduce the risk or incidence of heart attacks or strokes – so basically they do not help and are actively
harmful. They also deplete the body of
Coenzyme Q10 which is critical for heart function, and are a leading cause of
congestive heart failure.
Our Rice Bran oil is also naturally rich in vitamin E
related tocotrieonols and gamma oryzanol which supports liver function and
raises levels of neurotransmitters such as norepinephrine (NE), dopamine, and
Recommended reading are the books of Bruce Fife, a naturopathic physician, who writes about the benefits of coconut oil.
To learn about what fats are and the science of fats, please click here.