Which Fats are Beneficial & Which are Toxic in Our Diet? Myths, Truths & Analysis!

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  With all the widespread misinformation out there, it’s essential to examine the criteria that fats must meet in order to be considered safe and beneficial for our bodies — and to understand the reasons why!

We’ve all heard about diets that completely ban fats… supposedly for health reasons.

Doctors have been known to recommend the same approach to reduce cholesterol!

Subscribe, as I’ll soon be publishing an article on what really raises cholesterol — and spoiler alert, it’s not oil!.

Then there are weight-loss diets that forbid olive oil because it’s “fattening” (unlike carbohydrates — I have to laugh — I’ll be publishing a study on this topic too).

Another delusional “guru” on Facebook encourages people to live off lard alone! He got upset about the rising price of olive oil, and started publicly insulting producers, even claiming that olive oil is harmful! I was absolutely infuriated with him!

These people have no understanding of the body’s biology. For instance, they have no clue that our liver needs beneficial fats to break down and eliminate toxins, as well as to produce and regulate hormones. Nor do they understand that essential nutrients like vitamins rely on fats for absorption, or that fats are crucial for brain health, cell health, and so much more!

Consequences of a Lack of Beneficial Fats:

Vitamin Deficiencies (A, D, K, E)

Dry eyes, difficulty seeing in the dark, skeletal issues (arthritis, osteoporosis, etc.), neurological problems, confusion, muscle weakness, thrombosis, haemorrhages, bruising, loss of cell membrane integrity

Lack of Essential Fatty Acids (EFAD)

 Eczema, dry skin, dandruff, hair loss, frequent inflammation, weakened immune system, vision problems, slow wound healing, brain fog, premature ageing

Hormonal Imbalance

For our liver to synthesise important hormones in collaboration with other organs, beneficial fats are absolutely necessary! These hormones include sex hormones – progesterone, testosterone, oestrogen, thyroid hormones, and the stress hormone (cortisol).

Let’s think about reproductive issues (infertility)...

All so-called "autoimmune" conditions arise from and are linked to hormonal imbalances and toxins, as I explain in detail in this study!!

Brain and Cognitive Problems

The health of the brain depends on beneficial fats, primarily Omega-3s (DHA)! A lack of these fats leads to: anxiety, depression, neurodegenerative diseases (Alzheimer's, Parkinson's, Huntington’s, amyotrophic lateral sclerosis, and others), developmental delay in children and infants, memory loss, and more.

Metabolic Disorders

Beneficial fats and soluble plant fibres are the primary sources of long-lasting energy! (With carbohydrates, which also have many calories, we feel hungry within an hour... because they are metabolised quickly and turn into glucose in the blood).

Result: Chronic fatigue, lack of energy, obesity, Type 2 diabetes (I have received specific training on this), intestinal dysfunctions (Irritable Bowel Syndrome, etc.), cardio-metabolic disorders, metabolic syndrome which can lead to respiratory or liver failure, cancer, stroke, and more!

Damage to the Cell Membrane

The most important component of our cell membranes (which protect the cell) is phospholipids (found in eggs and choline). A deficiency in these leads to: general cell dysfunction (which can lead to cancer), inability to heal, and destruction of cells due to membrane damage or oxidative stress.

Increased Cholesterol and Heart Disease

A lack of beneficial (unsaturated) fats in the diet leads to an overconsumption of carbohydrates and meat. Carbohydrates increase triglycerides and lower HDL (good) cholesterol.

Result: Coronary artery disease, heart attacks, arteriosclerosis, valve problems, arrhythmias, pericarditis, cardiomyopathy, and more.

We will discuss the toxins from meat below.

Let's go straight to the Criteria – Characteristics of Beneficial and Safe Fats, with a brief explanation of each.

Balanced Polyunsaturated Ω6 - Ω3 - Monounsaturated Ω9 Fatty Acids

Reduction of "bad" cholesterol, regulation of blood pressure, cardiovascular protection, metabolic health, anti-inflammatory effects, brain protection (including in development), skin health, neurological protection, protection of bones (from arthritis, etc.).

Polyphenols – Antioxidants

Anti-inflammatory, antioxidant, reduce the risk of cancer and chronic diseases, brain and neurological protection (consider how much the rates of dementia, Alzheimer's, etc., have increased), protection of bones (from arthritis, etc.).

Vitamin E (Tocopherol)

Protects cell membranes from oxidative damage, protects skin health, reduces signs of ageing, aids in wound healing, strengthens the immune system.

Vitamin K

Essential for proper blood clotting, aids in the absorption of minerals into bones, reduces the risk of skeletal problems.

Vitamin D

Protects overall health – deficiency is seen in all diseases, as mentioned here. The natural form! NOT supplements! Supplements cause serious toxicity with side effects! Subscribe to be informed soon, once I publish the studies.

Squalene

Protects the skin from UV radiation, strengthens the immune system, has anti-cancer properties.

Phytosterols

Reduce cholesterol absorption in the gut and lower overall cholesterol levels, protect the cardiovascular system.

Terpenes

Protect brain health, essential for detoxifying the liver and the body!

Carotenoids

Antioxidants, fight inflammation, anti-cancer (against tumours), fight diabetes, help with anti-ageing.

Chlorophyll

Essential for gut health, detoxifying the liver and the body, protects against oxidative stress, boosts the immune system, helps in the production of red blood cells, anti-cancer properties, anti-inflammatory, helps in skin regeneration.

High Smoke Point

This means that at high temperatures during cooking, carcinogenic substances such as Acrolein and Aldehydes do not develop!

Low Acidity in the Human Body

This means it will not end up in our bloodstream as something acidic (like toxins) that the liver cannot break down, and the body "pulls" minerals from the bones and blood to neutralise the acidic threat to health! (Consider mineral deficiencies, arthritis, etc.). Don’t confuse body acidity with acidic taste. For example, lemon ends up being highly alkaline in the body (the opposite of acidic).

Reduces LDL – Increases HDL Cholesterol

As explained earlier.

The Dangerous Characteristics that Should NOT be Present in the Fats We Put in Our Bodies:

Saturated Fats

Increase LDL ("bad") cholesterol

Toxins

Acrolein – Aldehydes (carcinogenic)

Low Smoke Point (carcinogenic)

  So, to make our lives easier, I’ve created a summary table with all the criteria and characteristics of the fats available for our diet, and at the end, a safety & health benefit percentage... which we can use to "rub in the faces" of the irresponsible, semi-educated experts who are playing with our health!!!

I’ll do the same to compare other foods... let’s finally put an end to this dangerous half-knowledge!!!

Study it carefully, and at the end, there will be explanations and cooking tips.

*It goes without saying that I won’t be comparing margarines!! They are trans fats, hydrogenated and polymerised, like industrial plastic! They cannot be expelled from the body. Carcinogenic!! If you didn’t know this, time to throw them away!!

Conclusion & Tips

So, we have, in order of best quality:

Extra Virgin Olive Oil: Score 95.2 - Risk 0% (lowered by the lack of Vitamin K).

We add it raw to our dishes so it doesn’t get destroyed. Prefer organic, certified producers! There are serious ones with fair prices!

Sign up, I will soon post how to recognise good olive oil.

Avocado: Score 95.2 - Risk 0% (lowered by the lack of Vitamin D).

Clearly, we consume it raw! Beneficial on a daily basis.

Seeds: Score 95.2 - Risk 0%

Nuts, raw and soaked for at least 24 hours, for health reasons!! I explain here, as they won’t end up as acidic in our body.

We prefer: Legumes (lentils, beans, etc), Almonds, Sunflower seeds, Walnuts, Cashews, Macadamia, Pecans, Chestnuts, etc. They are also a source of complete protein, meaning they contain all 9 essential amino acids our body needs to produce protein wherever it’s needed (no, protein is not just meat!!).

Eggs: Score 71.4 - Risk 4.7% (if fried)

If we absolutely want to fry them, we should use a minimal amount of good olive oil, at the lowest temperature on our stove, for the shortest time possible. With the lid on, the top side will cook as well. It’s preferable to have them soft-boiled or poached. Always cook at low temperatures. They are also a “complete protein.”

There are reputable free-range egg producers, with prices starting from €0.30! Stay informed about scams and how to distinguish quality eggs (don’t fall for it like I did, when I trusted a fraudster).

Refined Olive Oil: Score 66.5 - Risk 4.7%

Safer than many vegetable oils and animal fats, but it’s best to avoid it. Personally, I never use it. In terms of temperature resistance, it is slightly more stable than virgin olive oil.

Coconut Oil: Score 38 - Risk 9.5%

Increases LDL (bad cholesterol), contains traces of toxins, is saturated, with very little nutritional value. I wouldn't use it, not even in skincare products, because it almost completely lacks the beneficial properties.

Vegetable Oils: Score 28.5 - Risk 19%

Palm oil, seed oils, corn oil, etc. Increase LDL (bad cholesterol), contain traces of toxins, are saturated, have almost no nutritional value, are acidic in the body (toxins), and cause an imbalance in omega fatty acids – too much omega-6.

Fats from Fish and Seafood: Score 28.5 - Risk 19% (when cooked)

Opt for fish, such as anchovies, sardines, etc., to avoid heavy metals found in others, such as tuna, salmon, etc. Do not fry them! Prepare them either raw, marinated, or steam them for 5 minutes or cook in water.

Shellfish and crustaceans (lobster, shrimp, etc.) accumulate a lot of heavy metals!

Animal Fats: Score 9.5 - Risk 28.5% (if organic).

No beneficial properties, low smoke point, carcinogenic if cooked, Aldehydes and Acrolein (they are not safe to eat raw…), contain carcinogenic heavy metals if not pasture-raised on organic farms.

The score for quality increased due to Vitamin K2, otherwise, it would be 4.7, like dairy products and butter!

If not organic, they are 33.3% more dangerous.

*Imagine the burnt fats that remain in the pan after frying a steak... and they don't clean off with a wire brush... they turn to stone!! How is the body supposed to break them down?

Dairy Fats – Butter: Score 4.7 - Risk 23.8% (if organic).

The worst of all!!! No beneficial properties! Low smoke point, carcinogenic if cooked, Aldehydes, Acrolein, contain carcinogenic heavy metals if not from organic farms, they are the number one cause of inflammation in the body!

If not organic, they are 33.3% more dangerous.

  I hope that this article helps clarify yet another important issue related to our health, and that it finally puts an end to the misinformation and half-knowledge that surrounds it, leading to a reduction in the diseases affecting people… at last!!!

  I kindly remind you to read about “Autoimmune Diseases,” take your health into your own hands, and let the industry promote "Master Chefs" who cook with toxic, carcinogenic ingredients under stress and shouting!!

When preparing your food, remain calm and enjoy it without toxic distractions (TV, social media, etc.).

Everything is charged with our energy, and the best remedy is love and care for ourselves and our loved ones!

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Thank you very much for your visit and your supportive messages! They give me the strength to continue opposing the dangerous industry that profits from our illness…

Loads of Love,

Thomais

Internationally Certified Holistic Therapist

Member of IPHM

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