By Dr Udo Erasmus
Fats are the most neglected, confusing, and misunderstood aspects of nutrition.
Good fats, which we get too little of, are essential for our life and health. The best are essential fatty acids - omega 3 and omega 6. The body cannot make them, must have them for life and health, and must get them from outside. These fats should come from organic seeds, protected from light, heat and oxygen during production and storage, without the use of harsh chemicals. Monounsaturated (omega 9) and saturated fats are also good fats but are not essential.
Some of the benefits of superior EFA product are:
Bad fats are usually good fats that have been damaged by industry processing and food preparation at home (frying, deep frying, sautéing, barbecuing, baking, etc).
These fats contain changed molecules with fancy names only a chemist can understand. In the processing that produces the usual colorless, odorless, tasteless omega 6 ‘cooking oils', up to 1% of the oil molecules have been damaged. Fish oils often contain 3-5% damaged molecules, and concentrated fish oils may contain even more.
When they get into the body, they tend to accumulate in the body (and up the food chain) and cause systemic inflammation that is slow to resolve. Life made our DNA only to adapt us to live in line with nature, but not to live adapted to industrial molecules like pesticides, plastics, synthetic drugs, industrial chemicals, and food molecules damaged by processing or food preparation.
When it comes to fats, we need only omega 3 and omega 6, both made without damage, in the right amount, and in the right ratio (2:1). Everything else is optional.
From the Udo Erasmus website: http://www.udoerasmus.com/index_main.htm