In Case You Didn’t Know: Vegetable Oils are Bad. Bad News. Bad for Your Health. Bad for the Environment. Just Bad. I get a lot of questions about what fats and oils I use for cooking. It makes sense; after all there is a lot of confusion about fat in general. And with the increasing hype over “heart healthy” vegetable oils and their sky-rocketed consumption level, it’s no wonder people have questions about these highly over-recommended products. So let’s talk vegetable oils today: What are they? Why do I avoid them? And what are the best fats for cooking? Ready? Let’s do this.
Many “health” experts continue to argue that there is little difference between organic and conventionally raised produce, but the scientific evidence -- and common sense -- says otherwise. Food grown in healthier soil, with natural fertilizers and no chemicals, is quite simply more nutritious, and as an added boon, will not load you up with dangerous toxins that can destroy your health. Health Benefits of Eating Organic A 2003 study in the Journal of Agricultural Food Chemistry, for example, found that organic foods are better for fighting cancer. And in 2005, scientists found that, compared to rats that ate conventional diets, organically fed rats experienced various health benefits. Rats that ate organic or minimally fertilized diets had: Improved immune system status Better sleeping habits Less
On February 23rd, 2004 Time Magazine released the magazine cover entitled “The Secret Killer.” The story linked to this cover is about inflammation and how it can affect everything that happens in our body from Alzheimer’s disease, colon cancer, heart attacks right down to aging. An excerpt from the article explains “Suddenly, inflammation has become one of the hottest areas of medical research. Hardly a week goes by without the publication of yet another study uncovering a new way that chronic inflammation does harm to the body. It destabilizes cholesterol deposits in the coronary arteries, leading to heart attacks and potentially even strokes. It chews up nerve cells in the brains of Alzheimer’s victims. It may even foster the proliferation of abnormal cells and facilitate