Which fats should I cook with?

Cold pressed or expeller pressed oils are best. Do not cook with flax seed oil, borage or evening primrose oils—heating changes their properties (oxidizes) and makes them unhealthy. Olive, safflower, sunflower, grape and sesame oils all heat safely so are good choices. Adding a bit of the oil from a vitamin E capsule can help to preserve oils and make them last longer. To raise the temperature at which cooking oils begin to break down, add onions or garlic (or both!) to the oil early in the cooking process—these also offer protective effects to the oil’s healthier properties.

Signs you are not digesting fats well may include:
• soreness in the trapezium muscle (the one on the upper back of the shoulders)
• dry skin, dandruff, hair falling out
• shoulder problems, difficultly raising arms above the head
• a history of mouth sore or boils
• pain beneath the lower ribs
• inability to take a deep breath and hold it for at least 20 seconds

Fat digestion requires lipase. If the fats are not digested properly they will be stored in the body eventually causing obesity. Chances are that you are eating plenty of fat—but you may not digest it well, or you may need to make some modifications as to which kind to eat. Lipase can be taken supplementally to enhance digestion of fats, either with each meal, or just with the occasional higher-fat meal.