The article warns about the risks ofOriginally Posted by Mtnjim
consuming saturated fats (coconut, palm, olive etc), which is not true at all. It is the trans fats
(corn, soy, safflower & canola) which are most damaging to health.
I consume VCO directly on food, similar to
olive oil on salads which is the healthier approach, although VCO do survive high temperature cooking. Eat well & be
well.
- Beware of Who You Believe About Health Information
link
- What Oil Should You be Cooking
With, and Which Should You Avoid? link
- The
Truth About Saturated Fat link
- Are
Saturated Fats Really Dangerous For You?
link
- Trans Fat Much
Worse for You Than Saturated Fat link
-
Trans Fats, NOT Saturated Fats, Increase Diabetes Risk
link
- Secrets of the Edible Oil
Industry link (how soybean oil production
rose from virtually nothing in 1900 to 70 million tons in 1970, surpassing corn production. Today, soy oil dominates
the market and is used in almost 80 per cent of all hydrogenated oils.
i2w
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