We absolutely positively unavoidably MUST include fats (also called fatty acids) in our diet if we want health at the cellular level. The standard western diet used to consist of foods mostly derived from a family’s garden and farm grown grass fed livestock. In many locations, there was also available fresh fish taken from clean water. In that era, diets included a healthy balance of different kinds of fatty acids and the Omega 6’s and Omega 3’s were in healthy balance of 2:1 to 4:1(ideal).
These two types of “fatty acids” are essential because the body cannot make them. They must be obtained in the food eaten. For decades we have been taught by marketing campaigns that highly processed or “hydrogenated” fats sold as peanut butter, oleomargarine, salad oils, cooking oils, etc were absolutely positively better for our hearts and vessels and everything else than animal fats, butter, etc. These hydrogenated oil products are one carbon atom away from being “plastic” and they basically give us plastic like cell membranes through which transportation of nutrients and oxygen in and wastes out becomes a serious health destructing struggle.
There was a time when people were deluged with the marketing idea that certain oils like Canola, Corn Oil and specific hydrogenated oils were good for them. Canola oil is really cheap toxic “rapeseed oil” that even insects won’t eat. Corn oil is almost always genetically modified and not recommended.
The membranes of our body cells are actually made of fatty acids and cholesterol also provides useful actions like cleansing the liver. We canNOT have healthy cells unless our diet includes balanced fatty acids. First, oils like flax oil are extremely rich in electrons produced through photosynthesis using solar energy and recent blog posts explain the importance of electrons in our bioelectrical bodies. Second, body cells are forced to build membranes of new replacement cells from whatever fats we put into our bodies and we get inferior cells if we put in wrong fatty acids.
Here’s the skinny on fatty acids:
1. We need to take in Omega 6 (linoleic) and Omega 3 (linolenic) in a 2:1 or, even better, a 4:1 ratio. Unfortunately, the
average western diet is more like 20:1. Cold water fish oil is a balanced source of these fatty acids but it’s impossible to know if fish oil is toxin free. I have read extensively on this subject and I personally choose Organic Flax Oil (I like Barleans because it is cold processed and packed in dark bottles which keeps it from going rancid quickly.) I have no business connection with Barleans or any other supplier. If eaten blended with a high sulphur protein like cottage cheese, yogurt, or kefir, flax oil becomes water soluble and very easily useful in the body. Flax oil is not for cooking but is great in salad dressings and it provides both Omega 6 and Omega 3 fatty acids. Dr. Johanna Budwig discovered this important fact.
2. I use a small amount of organic unsalted butter at the table, but mostly organic coconut oil as a “butter like spread”. Raw (organic if you can get them) nuts such as almonds, walnuts, brazil nuts, etc. are good fatty acid sources. If you like nut butter or peanut butter, grind your own at the market to make sure it is NOT hydrogenated or filled with junk.
3. Organic, grass raised (not GMO corn fed) chicken and wild caught (not “Atlantic” or “farm fed” which are two names for the same thing) salmon are good sources of both. Grass fed, hormone and antibiotic free beef is a source of Omega 6 in moderation.
4. Cold pressed extra virgin olive oil is acceptable. It doesn’t hurt you but it doesn’t help much.
5. Manufactured foods like mayonnaise, salad dressings (other than Bragg’s), chips cooked in oils,etc. generally drive the fatty acid intake out of healthy balance.
6. Avocados are a good fatty acid source.