The Oiling of America

Last week I saw a pretty interesting talk in New York given by Sally Fallon, the President of the Weston Price Foundation. She was there to speak about our nation's addiction to oil - not the kind the fuels our cars, but rather the vegetable oils in our food supply.

I saw Fallon previously when I was a student at the Institute for Integrative Nutrition and knew she was a proponent of high quality animal products. Still I was surprised by her belief that there is nothing to worry when it comes to high cholesterol. In fact there were several people in the audience with levels over 300, and she didn't seem the slightest bit concerned.

To understand this, we must first combat the myth that cholesterol is a 'bad' thing. Fallon believes the science linking heart disease and cholesterol to be poor. And to her credit she demonstrated several studies in which the science was doctored to the benefit of drug companies and the food industry.

According to Fallon, cholesterol is in fact an antioxidant. Yes, the same antioxidants found in colorful foods like berries and red wine. Our bodies naturally produce cholesterol to reduce the toxic load that comes from both food and the environment. It is also secreted in order to deal with stress.

So what about vegetable oils? She warns specifically against polyunsaturated oils (corn, sunflower) that are unstable, especially when heated. Try cooking with butter and ghee. And if you're up for it lard and duck fat.

And what about those with low cholesterol? Do they deserve to be shining examples of good health? Hardly the case. These individuals have a high tendency towards stroke, suicide, and reproductive problems - leading to the natural selection of the wise, Sallon joked. Yes, even health nuts can have a sense of humor.

Sally Fallon is the author of Nourishing Traditions

A Few Good Oils

Our choice of cooking oil is perhaps one of the most important decisions we make when it comes to the health of our food. Yet, it seems to be one area we've gotten totally wrong.

In New York City we've recently banned trans fats. Still most of the oils used in our restaurants are still far from healthy.

I was reminded of this when dining in Williamsburg yesterday. I ordered one of my favorite dishes - fish tacos. I suppose I imagined them to be grilled or broiled, similar to the ones I make at home. Instead, I looked down at a plate of deep fried fish, cooked in what I'd guess is a combination of genetically modified canola or soy oils.

I assumed full responsibility. I hadn't asked the waiter for more specifics. I ate what was in front of me, but my body wasn't happy. My skin became irritated.

I was experiencing a symptom of inflammation, which is a result of consuming food that is cooked at high temperatures with polyunsaturated oils (e.g. corn, soy, canola oils). Inflammation also manifests itself in the form of heart disease, join pain, asthma. Lots of good stuff.

It's almost impossible to avoid these oils when eating out, especially when eating fast, convenient food. The best way to control the oils that go into your body is to cook at home.

Here are the oils that I always have on hand. Make sure to buy cold or expeller pressed versions from your health foods store. Unrefined too!

• Extra Virgin Olive Oil – My primary oil. I use it for everything from sauteeing to salad dressings. Avoid using for high heat cooking as this oil has a low smoke point. Avoid mass produced olive oil brands, and look for those that are cold pressed and unrefined (e.g. Flora and Bionaturae).
  

• Virgin Coconut Oil – A great high heat cooking oil. I use it for stir frys, even baking. It is one of the few plant-based sources of saturated fat - which is a stable fat and something [surprise] we actually need in our diet. Should be solid at room temperature.

• Sesame Oil – Great for flavoring with Asian dishes. I usually add towards the end of a stir fry or in a noodle salad.

• Flax Oil – High in beneficial omega-3 fatty acids. Not to be cooked! It is great as a salad dressing (especially in those with fruits). I also add a spoonful to my steel cut oats.
  

If you're interested in learning more about the role of oils in our diet, I suggest attending Sally Fallon's upcoming lecture: The Oiling of America in New York City on February 20 from 7 to 9 pm.

Let me know if you plan to attend. I should be there.