Beyond the Bite Fat Facts

  • Saturated fats are naturally solid at room temperature, while unsaturated are liquid at room temperature and thus called "oil."
  • There are 3 types of fats: Saturated, Monounsaturated, Polyunsaturated.
  • Saturated fats are the most stable making them suitable for high heat cooking.
  • Monounsaturated oils are less stable and thus should be reserved for moderate to low temperatures.
  • Polyunsaturated oils are incredibly fragile and should never be heated, as this changes them into literal poison (i.e vegetable oils; canola, safflower, soybean, cottonseed, sunflower, etc...)
  • Omega 3 and 6's are fatty acids derived from polyunsaturated fats. 
  • Omega 6's are only harmful when the body encounters excess amounts (as is the case for all processed foods and oils.)
  • Adequate amounts of omega 3's can be easily met by eating oily, cold water fish.
  • Chemically made trans/partially hydrogenated oils are extremely detrimental to the body and should be avoided at all costs.