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civilization, people have been rendering lard, tallow, and schmaltz from
animals, including pigs, cows, chickens, geese, and ducks.
Butter has been used as long as humans have been milking cows
(approximately 5,000 years). People living in tropical regions have used
coconut and palm fruit for their highly saturated fats for ages.
So we're told to eat lots of “healthy” vegetable oils, made up of lots of
“healthy” poly-unsaturated fats (PUFAs). These vegetable oils react with
heat, light, and oxygen as free radicals break down the PUFAs into rancid
fats capable of attacking your body at the cellular level. Even if not heated,
these fats are easily oxidized in the body and cause much damage within.
High levels of polyunsaturated fats can actually compromise your immune
system, overstress your liver and lead to more inflammation and scarring in
your arteries.
Fat Is Not the Enemy You Think It Is
A few decades ago, people decided saturated fats (especially from
meat), the same fats humans have eaten for eons, were bad. And
the food industry pounced, introducing highly processed vegetable
fats that had the same cooking properties as the healthy saturated
fats people had been using. But was that really the truth or did we
just create a new monster?
"Actually, we know one of the mechanisms whereby colon cancer is
initiated, and it does not involve meat per se. Colon cancer occurs
when high levels of dietary vegetable oils and hydrogenated fats,
along with certain carcinogens, are acted on by certain enzymes in
the cells lining the colon, leading to tumor formation. This explains
the fact that in industrialized countries, where there are many
carcinogens in the diet and where consumption of vegetable oils and
carcinogens is high, some studies have correlated meat-eating with
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