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🛢️ Poly-Unsaturated Fat – it’s everywhere. How to avoid it . . .

Hey! – Rob here 👋🏼

 

Your Daily Health Fix today is about … 

Poly-Unsaturated Fat

What is it?

Just like Saturated fat and Mono-Unsaturated fat, Poly-unsaturated fat is composed of Carbon and Hydrogen atoms bonded together. 

 

Poly-unsaturated fat however is the most unstable of the three types of fat due to the fact that it has two pairs of Hydrogen atoms missing. This is why Poly-Unsaturated fat is liquid at room temperature, and the missing hydrogens allow the carbon to join up with Oxygen, essentially causing oxidation. 

 

As such Poly-unsaturated fats could just as well be named, Poly-UNSTABLE fats. Just one of the reasons why they go rancid so easily, and are not found in great quantities in nature.

 

 

Common Myth

 

❌ Poly-Unsaturated fat is best for you as it helps lower cholesterol

 

Poly-unsaturated fats (like those that make up vegetable and seed oils) can lower cholesterol levels, although that assertion itself is weak. But most importantly, the claim that lowered cholesterol levels are beneficial for you has been disproved long ago – however this myth refuses to die.

 

Read – 🩸Should your Cholesterol actually be higher than it is NOT lower? 

 

 

Do we need it?

Some – but a little. You’ve probably heard of Omega 3’s and 6’s, right? Well, they themselves are poly-unsaturated fats. 

 

We do need them, but at such small quantities that we get enough of them from eating real, whole, (mainly animal) foods.

 

As soon as we use oils like canola, sunflower, peanut, soybean or grapeseed for cooking in, or as the major component of processed food like products, the balance of Omega 6’s to Omega 3’s that we consume gets messed up. The fix isn’t to consume more omega 3’s, but rather limit the sources of excess omega 6’s.

 

Some of the dangers of excess consumption of vegetable (seed) oils include – Cell DeathLiver DamageWeight Gain and ObesityDementia and Alzheimers, not to mention all the other of chronic metabolic diseases seen today.

 

 

Try This:

There’s really only one way to avoid excess poly-unsaturated fat in your diet, and that is to cook your own food. By this point you’ve probably heard me say it countless times, but for those that are new around here, these are the simple ground rules that make healthy nutrition easy . . .

 

  • If it comes in a packet, or is made in a factory, don’t eat it. And if it does come in a packet, it should be a one ingredient product that you can easily identify.

 

  • Food should be cooked in fat. Oils are for engines. (This is easy to control at home, but beware when dining out, even if ordering something seemingly good for you).

 

 

 

Avoid the confusion – Download The Health Fix’s Simple Guide to Clean Eating (FREE) to learn what to eat and most importantly what to avoid.

. . . That’s it for this dose,

 

Until the next time – Stay Motivated!💪🏼

 

Rob

 

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P.S.S.S (🤷🏽‍♂️!).  When you’re ready – If you need a helping hand getting off on the right path towards improved health & fitness, book a free call to discuss 1 on 1 coaching and mentoring.

The ‘Your Daily Health Fix’ post or email does not constitute individual medical or health advice or guidance. Always do your own research and consult directly with a professional. 

 

These post are intended to be informative, educational and entertaining. Often bold claims may be made or strong opinions offered. These statements may be contrary to popular convention or commonly disseminated narratives. It is our intention to keep these publications brief, so sometimes references or links may be excluded. We will not make any claim or give generalised conclusions or guidance that cannot be substantiated with scientific research or other forms of evidence.

 

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References . . . 

Effect of a Diet Enriched with Monounsaturated or Polyunsaturated Fatty Acids on Levels of Low-Density and High-Density Lipoprotein Cholesterol in Healthy Women and Men

Polyunsaturated fatty acid

Polyunsaturated Fats: Oxidation and Rancidity in Oil and Soap

Saturated fat: villain and bogeyman in the development of cardiovascular disease? Get access Arrow

Saturated Fatty Acids and Risk of Coronary Heart Disease: Modulation by Replacement Nutrients

The importance of the ratio of omega-6/omega-3 essential fatty acids

The importance of a balanced ω-6 to ω-3 ratio in the prevention and management of obesity 

Oxidized unsaturated fatty acids induce apoptotic cell death in cultured cells

Association of long-term consumption of repeatedly heated mix vegetable oils in different doses and hepatic toxicity through fat accumulation

Dietary Lipid Profile Is a Determinant of Tissue Phospholipid Fatty Acid Composition and Rate of Weight Gain in Rats

Canola oil linked to worsened memory and learning ability in Alzheimer’s

Corn Oil in Treatment of Ischaemic Heart Disease

Meat Helps Make Every Bite Count

Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

Medicines and Vegetable Oils as Hidden Causes of Cardiovascular Disease and Diabetes

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