FFN #11-Good Fats v. Bad Fats

The FFN Podcast

In this episode, Sam and Danielle discuss an interesting conversation Danielle had with a 90-something American immigrant. Then, they get into the importance of good fats v bad fats, and which ones you should choose and why.

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Great Resources:

Westonaprice.com

Deep Nutrition by Catherine Shannahan

Good Fats:

For Cooking (They hold up well to high heat)

Butter

Tallow, suet from beef and lamb

Lard

Chicken, goose and duck fat

Coconut, palm and palm kernel oils

Avocado oil

Good Fats:

For salads:

Extra Virgin Olive Oil (can also handle low-heat cooking)

Expeller - expressed sesame and peanut oil

Expeller expressed flax oil in small amounts

Avocado oil

Bad Fats:

Margarine and all butter blend spreads

All hydrogenated and partially hydrogenated oils

An easy way to remember: there are 3 C’s and 3 S’s

1. Corn

2. Cottonseed

3. Canola

4. Soy

5. Safflower

6. Sunflower