Bad Fats; 

Photo by Wine Dharma on unspalsh.com 

I posted months ago about good vs bad fats and went over this, but it is worth mentioning again. It is too easy to go out and get fried foods without thinking of the oil that is being used which is always a highly processed oil. 

These oils are heated so that foods have a longer shelf life in the grocery store. The process destroys the good properties and makes dangerous ones that can develop into cancer, heart disease, premature aging, digestive issues, infertility, and autoimmune diseases. Trans fats raise the bad cholesterol (or LDL) and lower the good cholesterol (or HDL).  They also raise triglycerides (fat in the blood) which is the cause of all sorts of healthy problems. 

• Hydrogenated or partially hydrogenated oils: These are also called “trans fats”. These guys are a family of oils that have been constitutionally changed to make for a longer shelf life. 

• Margarine: (see earlier post for a description of the process that makes margarine). It is made of partially or fully hydrogenated oils. These oils are ironically not heart healthy at all. 

• Bad oils: Oils to avoid are corn, soy, and canola (covered in an earlier post) because unless they are labeled organic, they are probably genetically engineered or modified, plus highly processed.