Intelligent Medicine®
Everything you ever wanted to know about fats and oils, with Diana Noland, RD, MPH, CCN, LD: What’s the difference between saturated and polyunsaturated fats? What did the American Heart Association get wrong when they suggested we substitute vegetable oils for butter? Why are some saturated fats particularly good for you? What makes polyunsaturated fats vulnerable to rancidity and oxidation? Are Omega 6 oils necessarily bad for you? What of the much-vaunted Omega 3:6 ratio? Can you overdo it with Omega 3 supplementation? Should we be emphasizing EPA or DHA? Refined vegetable oils vs. natural sources of omega 6 fats—how to choose. Are all monounsaturated fats equal? What are the surprising drawbacks of canola oil? What food sources act as “Trojan Horses” for harmful fats? What are SPMs and how do they combat inflammation? Does arachidonic acid deserve its bad rep? What is GLA and for what conditions is it important? Why, when it comes to fats, individualized nutrition is important. Click HERE for the Nolan Nutrition Dietary Fat Survey. Click HERE for part 2.
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