Root Chakra Nutrition Module 2
Oil & Water
Part 1. Inflammatory Oils and Fats.
Oils and fats in the diet create the foundation for our tissues. The provide feelings of safety and security, grounding, slowing down and provide weight to the careless soul. The quality of the oils we eat effect the quality of our flesh and hormones. Healthy oils and fats make for a healthy, moist, and flexible body. Rancid oils or too much of one type over another, create weak cellular structures promoting rapid cell death. For simplicity I have split the sections into two parts Heating Oil vs. Anti-Freeze. Here we will discus what types of oils to cook with. How to buy them, and what fats are best for you.
Oils that ain’t no good for no body.
This Modules Shopping Challenge: Read the ingredients list of every package you buy, and go through your pantry and toss anything with the following ingredients.
Partially Hydrogenated Oil
Mono- and Di- Glycerides
These are Trans Fats. Even if it says, Trans Fat Free! On the front, that only means it does not have a Triglyceride. Triglycerides have 3 rancid fats and one water soluble alcohol sugar called glycerol. This makes breads and pastries fluffy. Incidentally extremely shelf stable. This fat will not go bad, this bread may never mold, because it is no longer really food at all. It becomes more like a useless paper weight that sits on your desk. When your body eats it your cellular walls become strange and rigid. Kind of like a plastic bottle that has sat in the sun, and when you squeeze it the layers separate. It’s crunchy, and yes it holds water, but tastes funny and just isn’t the same. These cells made out of trans fats no longer work properly, and die quickly. Which means you age faster, and stand higher risk for all disease, most notably cancer and heart disease. If you are eating foods with these ingredients, this will be your main focus over the next two weeks. Remove Hydrogenated Oils from your life completely. A wonderful article here about why trans fats are still in your food. http://www.westonaprice.org/health-topics/mono-and-di-glycerides/
PS – This includes ALL fried restaurant foods. Once you are 100% Disease free, the body can process out these oils on the occasion that you have a french fry once or twice a year. So Crispy this Fried That. Call me for strategies if you find it difficulty navigating a restaurant menu.
Ew that’s Rancid!
Navigating the aisle for cooking oils can be very tricky and confusing if you don’t know what you are looking for. But when it comes to cooking oils it is very easy. Olive Oil or Coconut Oil. Everything else should be looked at as a dressing or a finishing oil. Vegetable oils, Corn, Soybean, Canola, all should be avoided.
Oils and fats are very unstable once removed from their whole food form. All oils are squeezed out of something, like nuts and seeds. More on animal fats below. Once these fats are out of their protective fruit or shell, they become sensitive to Light and Heat, and quickly become rancid. Polyunsaturated Oils at room temperature, in a clear container, on a shelf in a store are always rancid. Monounsaturated Oils are a little bit more stable and can handle shelf storage and some heat, but no light. Saturated oils are very stable, and can handle light and room temperature storage.
Omega 6’s and Omega 9’s are inflammatory oils that promote thickening of the blood and good clotting. For the deficient person with poor wound healing, your diet may be too low in these types of fats. For the excessive hot person with a high temper, excess weight, swelling, and pain due to inflammation you may be consuming too much of these type of fats or too many rancid fats.
Polyunsaturated oils, are generally all vegetable oils, and most seed oils. They are the most unstable of all of the oils and very quickly go bad. These oils and seeds must be kept air tight, refrigerated, and in an opaque container. Their molecular structure has Two or More open bonds available for Oxygen to come in. Once oxygen connects the oil starts to go bad rapidly. This includes pre sliced or ground seed meals like ground flax, which should always be purchased whole. Think of a slice of banana sitting out on your counter. It turns brown very fast, and can become sludge by the end of the day due to exposure to light, heat, and oxygen.
Consuming Rancid oils make for a rancid body. This contributes to stinky arm pits, stinky feet, and stinky farts. Not to mention flesh made out of cells that are of low quality and don’t really work right. A diet high in these oils leads to painful inflammation, swelling, edema in legs and feet, pour quality skin, rapid cell death, rapid aging, and more disease.
The other major issue with Polyunsaturated oils is that the majority are GMO crops. I do not suggest consumption of these types of oils for anyone for any use.
Common Polyunsaturated Oils to Avoid:
COTTONSEED – extremely toxic
Those on a therapeutic cleansing diet, trying to cool the inner heat and over come high inflammatory diets can supplement with high quality oils. This will offset unsavory side effects of a diet too low in fat until the body has been cooled and cholesterol issues have been fully balanced. These oils are Flax Seed, Evening Primrose, and Borage. Contact me to see which one is best for you.
Buying Polyunsaturated Oils:
Dark Amber Glass
or Opaque Container
Whole Foods high in Polyunsaturated Fats:
These are still heating, inflammatory, and clot promoting, which your body needs to heal. These should be avoid by anyone suffering from pain related to inflammation, swelling and/or edema. I love these as winter snacks for the cold, dry, and deficient person. Raw, soaked, and sprouted are best. For the Damp and Cold person soak then roast your nuts and seeds!
Monounsaturated Fats & Oils
All Oils and fats provide deep interior heat in the body. Monounsaturated oils are the least heating, and are a lot more stable then polyunsaturated oils. If you run hot, have heart disease, or feel heavy bloated and sluggish, these are the best oils and fats for you to consume.Eating fat is necessary for brain health, creation of hormones, cellular structure, and general processes of the body. High quality oils maintain a healthy cholesterol balance in the blood stream, and can keep the body feeling satiated and ease relentless hunger, or the feeling of never being full.
Monounsaturated oils have ONE open bond for oxygen to come in, making them very stable. These oils are still light sensitive and should be in dark glass, or opaque containers. Metal jugs are a common type of container. Be sure to purchase 100% Olive Oil, Cold Pressed with the Max Temperature listed on the container.
The best way to consume these fats is in their WHOLE FOOD form. Whole Olives, Avocados
Best Monounsaturated Oils:
Canola – Organic Non-GMO
Sesame – Very Warming
Peanut – high quality only
Good but often overly processed:
Apricot kernel Oil
Buying Monounsaturated Oils:
Cold pressed with Max Temperature listed
Olive sources best from U.S. or Turkey
Best Whole Food Source:
Peanuts – best for vegetarians, less for heavy meat eaters.
Saturated Fats & Oils
Saturated fats are one of those foods that are extremely beneficial for some, but severely toxic to others. Everyone needs some measure of saturated fat in the diet. This is what your body uses to make cholesterol. Yes your body makes its own cholesterol. This is important because this is what your hormones are made out of. This is what your brain is made out of. High levels of BAD cholesterol in the blood stream are a discussion more about sugar, salt, and stress. HOWEVER if you have heart disease you must restrict all forms of saturated fat until you get the rest of your diet under control. If you are Hot, Damp, Sluggish, have tumors or cysts, attachment to material things, poor vision, pain, or arthritis saturated fat should be avoided until the body is cleansed and symptoms disappear.
Saturated fat is fully closed to oxygen, and extremely stable. This is the best cooking oil for those with weak fire. It is also the highest in energy. 3x the amount of energy then protein. Talk about heating oil! Digesting this stuff turns on your inner furnace. This creates a deep deep heat and is extremely useful for those that feel a lack of strength, feel cold all of the time, flake on commitments, or have pain due to cramping. Unrefined Coconut Oil is a wonder here, and safe for everyone in moderate amounts. If you run very hot, and have determined that you want to get your inner Fire turned down, stick to Monounsaturated fats and oils.
Saturated Cooking Oils:
Organic & Unrefined
Low quality oils are often pressed at high temperatures with the use of solvents. The oil then needs to be “washed”, “recolored”, and “scented. These chemicals never really come out of the oils, and the heat makes the oil go rancid. This is also why they need to often bleach the pressed oil to get rid of the off putting smell. Smelling your oil is a good way to tell if it has turned rancid. Once you get back into your animal self, and your sense of smell comes back, you will start to be able to smell the chemicals in solvent pressed oils.
The way to avoid this is to look for the words, “Cold Pressed” “Expeller Pressed” and a max temperature on the container. “Unrefined” assures the absence of solvents, or extra processing degrading the quality of the oils.
All oils and fats contain a percentage of mono- poly- and saturated fats. Oils are categorized by the dominant percentage.
A word about Ghee
Clarified butter, or ghee is said to be good for all constitutions in Ayurveda. This is wonderful for a household with conflicting Doshas or a wide range of constitutions. This is butter with the milk solids removed. In Ayurvedic philosophy Ghee is said to balance hormones, strengthen the tissues of the body, and create a strong mind and immune system. Ghee has been proven to raise the antiviral chemical interferon, it is anticancer, and an Alzheimer’s preventative. Ghee is safe for everyone to use in cooking, can handle high eat, and is stable for up to a few weeks.
1. Heat 2 pounds organic unsalted butter in a saucepan until just boiling.
2. Maintain a slight rolling boil, until foam condenses and thickens.
3. Skim off the solids
4. Continue for 12-15 minutes, until a crackling sound starts.
5. Remove from heat and let cool.
6. store in a glass or pottery container.
7. to make a butter like spread, whip in equal parts olive oil to ghee. Store air tight in the refrigerator.