Not only is the media helping to end the low-fat/non-fat fad, but they are actively asking questions on how to incorporate healthier and smarter fats into their diets.
We are consuming 6-25 times more omega-6s than anti-inflammatory omega-3s. How did this happen? When we reduced our intake of saturated fat, we replaced it with vegetable oils (corn, soy, canola, etc.). These oils contain such high levels of omega 6s that it caused our omega 6/ omega 3 ratio to become wildly out of balance.
“The assumption that saturated fat at any level of intake is deleterious is not supported by scientific evidence.”
Beta carotene is a fat-soluble compound that provides approximately 50 percent of the vitamin A needed in the typical American diet.
Vitamin E tocotrienols, some of the strongest antioxidants, can be found in barley, rye and palm oil. In fact, the best source of these super-potent antioxidants is Malaysian red palm oil.