Fats

Use Traditional Fats

Increase nutrient absorption with fruit oils and animal fats.

Humans evolved to use energy from traditional fats including lard, tallow, suet, schmaltz, as well as those fats found in red meat, dairy, and seafood. The oils from coconut, olive, palm, and avocado fruits have also been used to promote human health.

To get the most value from eating healthy fats and oils, consume them in combination with unrefined sources of carbohydrates, such as fruits, root vegetables, and leafy greens — as well as high quality protein from whole foods. Traditional fats provide an essential building block for our bodies and make it possible for us to absorb fat-soluble vitamins from food.

Avoid Industrial Fats

Prevent inflammation by skipping processed seed and vegetable oils.

Oils from nuts and seeds are promoted as a substitute for traditional fats. They are used in food-like products and keep costs low at restaurants and in most commercially available packaged food products.

Their molecular structure makes them prone to form aldehydes and free radicals in our bodies, which damage our cells. They accelerate aging and are linked with depression, cardiovascular and inflammatory disease, cataracts, and cancer.

Avoid canola oil, corn oil, flaxseed oil, margarine, safflower oil, soybean oil, sunflower oil, rice bran oil, and vegetable oil and shortening. Beware of hydrogenated or partially hydrogenated fats, which are modifications of these dangerous oils.

Skip the Sunburn

Industrial seed oils strip away our ability to absorb vitamin D, which builds the body's natural defense against sun exposure.