The “Udder” Fat

2013-05-30 00.00.17

Not all fats are the enemy.  It is my daily choice of fats and oils that I leaned my focus towards.  So, I tried the experiment, (after reading a lot)and it works!  We started out by replacing any foods in our home that contained hydrogenated fats and polyunsaturated fats.  We didn’t throw them away, because we are a money conscious  family.  Instead we replaced them as we used them up.  Why did we do it?  Before I can answer that question I need you to understand a few things, like what are these big words she is talking about…at least that’s what I thought…and why are they bad?

Polyunsaturated fats can cause many health problems because they tend to become rancid when exposed to heat, oxygen or moisture.  So that made me wonder if they are rotten when you start cooking with them?  From what I have studied in various online articles and books, the answer is yes!  And when they become rancid, they also become “free radicals”.  As we all know “free radicals” attack cells and cause mutations in them!  Wrinkles, cancer, cysts….from minor mutations to deadly ones.  So I decided these had to go.  Our bodies however need saturated fats.  These fats occur in nature.  A few examples would be tropical oils and animal fats.  Our bodies convert carbs into saturated fats.  I know what you are thinking, I just wont eat carbs!  Wrong…I eat carbs(but that’s another post:) !  Saturated fats in our bodies play very important roles in improving out immune system function.  They calcify our bones to keep them from being brittle.  They help prevent heart disease & also help digest our food.  Saturated fats make up about 50% of all our cell membranes!  We need them!  Before the industrialization period most of the fats consumes were unprocessed and natural.  Real butter, lard, olive oil & coconut oil are a few examples that come to mind.  These are saturated fats.  Unhealthy weight gain was a rare occurrence, along with many well known diseases we have today.  People ate food in the closest form to how it was created as possible.  They processed it in their own kitchens. They stored in in a root cellar & fermented it.  Now I didn’t run out and buy a farm or anything like that, but I might have if I could have!

The next thing I learnt about was hydrogenation. This is a process that takes a polyunsaturated fat that would normally be liquid at room temperature, and turns it into a solid at that same temperature.  The process starts with an oil, like Canola Oil, and mixes it with a metal, like Nickel Oxide.  Then they expose this mixture to hydrogen gas in a high pressure-high temp environment.  Emulsifiers and starches are added to give this mixture a smoother texture.  Now they heat it again to clean it.  This is to remove the stink, because it is now rancid.  Yuck!  It is also now grey in color-ewww.  So, they bleach it!  Then they add dyes and flavoring, so we can stand to eat it, or even be in the same room with it .  After that they  try to sell it to us as a healthy substitute for butter.  I have personally made butter in my own kitchen, and let me tell you , butter is the better choice .  Butter is simply made from the cream skimmed off the top of fresh milk, placed into a mixer to churn.  It then coagulates into a solid with a watery milk left over, buttermilk.  You add salt if you want to …that’s butter. No heat…no dyes…no bleach…no added anything!  The flavor cannot be imitated.  You can buy it from the store.  IT is that simple.  Try the cultured butter…you will love it.  It has added enzymes!  They are so good for your health…(more on those later)

I hope I did not overwhelm you, I know it’s a lot of info for one post .  These are some of the basic steps my family have taken towards better health…and they work for us!  I’m not a doctor, I’m just like you, sharing my experiences on this CRAZY CURVY  JOURNEY!  I hope you will join me, and find better  health for  your family too<3

2013-08-02 12.23.47

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