“There are many extra virgin olive oils out there that are downright frauds. In fact, the majority of olive oils on your supermarket shelf don’t deserve the title of “extra virgin.” It’s no secret what a beneficial food olive oil is with its healthy fats and supremely high quantities of natural antioxidants. But, many extra-virgin olive oils can’t boast these benefits due to contamination, rancidity, poor manufacturing, and corner-cutting. Use these 5 checkpoints to help you determine which oils are the real deal and which are impostors.”
“Q. Is there an optimal ratio of polyunsaturated, monounsaturated, and saturated fats that you’d recommend for optimal health?
A. Interesting question, and any answer I give will be controversial, but I certainly don’t mind getting the conversation started! (If you need a refresher, here’s a quick rundown of the different types of fat and which foods they are found in.)
Here’s how the typical American diet (which, one could argue, is clearly not optimal) breaks down, with fat taking up 34% of total calories…”
“…gut bacteria alter the way we store fat, how we balance levels of glucose, and how we respond to hormones that make us feel hungry or full. The wrong mix of microbes, it seems, can help set the stage for obesity and diabetes from the moment of birth.”