Lard Today, Grease Tomorrow! – Devirusize With Cooking Oils – 6 Ways To Evaluate Good & Bad Oils – Don’t Restock UR Oils Until U Read This!

The Devirusize posts are meant to reduce your chances of becoming ill from viruses and other pathogens. This is the third installment and it is on the oil that we consume in our diets.

In the first two posts, I presented the importance of the Sun, and Water and how it impacts our health and immunity. In this post, I present the importance of the quality of the oils that we consume.

Prior Devirusize Posts

  1. Devirusize – A New Word I Created – Protect Urself From Viruses
  2. “De-virusize” Using Da Lightbulb In The Sky – The Sun, Son! – Devirusize UR Health With Da Sun!
  3. De-Virusize With Water – Who Would A Thunk Dat Water Heals – De-Virusize Immunity With God’s Healing Waters

Oils have gotten a bomb rap from misinformation. Most of the misinformation is intended to boost corporate profits, product unnatural shelf life, and to sustain mass processed food production.

I hope to dispel rumors and urban legends about oils, the first of which is that all oils that we consume are bad. All oils or fats are not bad. We must consume certain in our diet because the body cannot produce them.

I am eager to also dispel that canola oil is not good. It’s trash for the body, due to all the techniques and chemicals used to refine it. Lard is better than canola, of course, when used modestly.


This is what led me to coin the title of this post. ‘Lard Today, Grease Tomorrow’ is an old New Orleans colloquialism. It’s like in New Orleans when someone says, ‘Yes Indeed’. It indicates that something is ‘fa real’.

“Yes indeed” – A New Orleans term for “fa real or really.” – Urban Dictionary

I could not find a Google translation for ‘Lard or Lord Today’, and certainly not ‘Grease Tomorrow’, but I know for sure that it was said back in the day in New Orleans. I think that one of my sisters used to respond with the ‘grease tomorrow’ part, whenever anyone would say ‘Lord Today’, therefore it is possible that that part was a family or neighborhood expressions.

But using lard is better than using canola oil, yes indeed!


In order to Devirusize, become healthier, and therefore less susceptible to viruses and other illnesses we must carefully evaluate which oils are the proper ones to consume. We must also try to avoid processed foods because almost all processed food products contain vegetable oil, the bad oil.

Oil, like the Sun, and surprisingly Water, can be harmful to our bodies in excess, but they can be essential to our bodies and immunity if we are prudent in our consumption of these health-beneficial gifts.

Photo - Healthline - AN168-oil-frying-pan-732x549-Thumb
Photo – Healthline – AN168-oil-frying-pan-732×549

In recent years I’ve learned that consuming good oils was essential to good health. I also learned of the dangers of consuming the most common vegetable oils, particularly canola oil. I hate it. I hate canola oil! I had to get that out.

I had previously posted both on oils and ghee versus margarine, in the Come On Dr. Joseph Mercola – Let’s Rock Their World Dispelling Health Myths’ and Gee, I Love Ghee, I Think You’ll Agreeposts, respectively.

Because I believe that consuming the proper oils in quantity and quality is so important to creating a well-body, I had to include it in the Devirusize series. I have changed the oils that I use and consume. I do use lard and many other healthy oils. I also use the fat from meats and fish to sauté veggies, seasonings, and to prepare a roux. I wrote this post because my regiment includes being prudent in my oil consumption.

Furthermore, there is compelling research, medical opinion, and testimony that defy the information on oil that we are being brainwashed to follow. But it is our fault too. We do not want to take the time to do the research necessary to evolve to optimal health. I do, though.

I share with you studies, articles, and videos on the truth about the oils we consume. I have reviewed all of this material and have summarized its messages for you.

If you are serious about aiming for optimal and whole health, please read and review the information below carefully when you have time.


Be Healthy Like Rich People

Photo - Tenor Donald Trump - Fortnite Dance

Based on what I know, researched, and experienced about health, lifestyle, and healing, I do not believe that ‘The Lobster’ is as unhealthy as he wants us to believe. It is highly unlikely that he was exposed to the coronavirus at least a couple of times, took hydroxychloroquine (a drug not approved for coronavirus), and was still unaffected, though he is obese from eating fast foods on a regular basis.

I believe that he is healthy, but he’s is in the closet about it. Affluent people generally do not always follow doctors’ orders, mainstream health recommendations, and are certainly not influenced by fake health news.

Photo - Baby Trump2 - Tenor
Photo – Baby Trump2 – Tenor

I believe that this is the case with ‘The Lobster’. ‘He’s lying y’all! This is namely because it’s becoming holistically healthy costs more. Wealthy people can afford to be healthier and are privy to truthful health information. I have found in my research the some very credible health infomation is posted by far-right conservatives. On the otherhand, poor people usually can’t afford the healthiest choices, and are oblivious to non deceptive health information.

I learned years ago to observe how the affluent eats. They generally eat exceptionally well and lead healthy lifestyles. I learned this by chance when working at Whole Foods Market.

It is my aim to cut through mainstream health BS and identify low-cost ways to be optimally healthy. I am not wealthy. I’ve had to follow budget-conscious protocols myself. After successfully living by these protocols, and heavily vetting them, I present my finds and suggestions to you.


6 Ways To Evaluation The Oil We Consume

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This may not be all of the factors to use when evaluating oil quality and health benefits, but these are certainly the important ones. These are the factors that I use to evaluate oil.

  1. Whether it contains Saturated Fat vs. Unsaturated Fat?

It is important to evaluate the type of fat that you consume because some have been associated with a variety of chronic illnesses, heart attacks, strokes, cancer, and death. Both Saturated and Unsaturated fats offer health benefits. This is unlike earlier beliefs that Saturated fats (animal fat) are totally bad for you.

Saturated – Although once considered unhealthy and artery-clogging, more and more research has shown that saturated fats can be included as part of a healing diet in moderation. Saturated and trans fats can raise cholesterol levels and increase disease risk.

Unsaturated – Unlike saturated fats, the benefits of unsaturated fats have long been established. In fact, studies show that unsaturated fatty acids can help promote weight loss, reduce inflammation, and lower the risk of heart disease.

One study in 2015 showed that replacing just 5 percent of calories from saturated fats with an equal amount from polyunsaturated or monounsaturated fatty acids resulted in a 25 percent and 15 percent reduced risk of heart disease, respectively. Unsaturated fats support health and may be monounsaturated or polyunsaturated.

The main sources of unsaturated fats are mostly found in plants. There are two types of fatty acids based on their number of C=C bonds; namely, (a) monounsaturated fatty acids, which contain only one C=C double bond along the fatty acid chain and are found in canola, peanut, olive, avocado and cashews, and (b) polyunsaturated fatty acids, which contain two or more C=C double bonds and are found in fish, almonds, and pecans. Unsaturated fatty acids are called healthy fatty acids as they decrease the LDL cholesterol levels, thus reduce the risk associated with bad cholesterol.

Polyunsaturated – Nutritionists report that polyunsaturated fats are good for health, especially those from fish and algae, known as omega-3 polyunsaturated fatty acids. The Office of Dietary Statistics says that omega-3 acids could help keep the heart healthy, reduce triglycerides in the blood, and improve brain, joint, and eye health. Omega-3 fatty acids may protect against heart disease by lowering blood cholesterol levels and, possibly, inflammation.

Trans fats – Trans fats are manufactured. They are the product of a process that adds hydrogen to liquid vegetable oils to make them more solid. Another name for trans fats is partially hydrogenated oils. Trans-fats, since they are not natural, are rare. Therefore the body cannot produce enzymes to break them down. They actually cause an increase the bad cholesterol.

Dietary fat recommendations

According to the WHO, to avoid unhealthy weight gain:

  • Total fat intake should be less than 30% of total caloric intake
  • Saturated fat intake should be less than 10% of total caloric intake
  • Trans fat intake should be less than 1% of total caloric intake

References

Types of fat: Can fat be good for you? – Medical News Today

11 Best Healthy Fats for Your Body – Dr. Axe – By Rachael Link, MS, RD

Difference Between Saturated and Unsaturated Fatty Acids – July 25, 2014, Posted by Yash


  1. What is it’s Smoke Point?

The smoke point also referred to as the turning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions. – Smoke point – From Wikipedia, the free encyclopedia

Which oil is right for you? That depends largely on the type of cooking you’re doing. An oil’s smoke point, which is the point when oil starts burning and smoking, is one of the most important things to consider.

If you heat an oil past its smoke point, it not only harms the flavor, but many of the nutrients in the oil degrade—and the oil will release harmful compounds called free radicals.The 10 Best and Worst Oils For Your Health – By Alexandra Sifferlin July 23, 2018, 10:25 AM EDT


  1. How prone is it to Rancidity?

Oil rancidity is a major source of toxins in standard diets and happens mostly in the polyunsaturated plant oils that many dietary guidelines promote. Polyunsaturated fats should be part of a healthy diet plan, but getting them from a highly refined source – like many of the most common plant oils in your grocery store – is a bad idea.

The word rancid is used for fats that have become unstable and created free radicals, which act as toxins in your body. Rancid fat = free radicals = toxic. Fats can turn rancid from exposure to heat, light, and air.

Because of their chemical structure, polyunsaturated fats are the most unstable and most prone to oil rancidity. This means when you eat polyunsaturated fats, you need to be particularly careful of the exposure they have had to heat, light, and air. Getting your polyunsaturated fats from oils is not the healthiest way to go. – Oil Rancidity – Why Polyunsaturated Oils are Unhealthy – Heather Nicolds – Certified Holistic Nutritionist


  1. Was the Oil Cold Pressed vs. Heat Processed (Refined)?

Benefits Of Organic Cold-Pressed Oil – Go for Cold Pressed Oils for Amazing Health Benefits – Dr. Bhuvaneshwari Shankar, Ph.D., RD – June 11, 2018

  • Unprocessed – No added preservatives and chemicals
  • Absolutely free of pesticides (which are arguably carcinogenic)
  • High in Vitamin E and micronutrients that are vital for our holistic well-being.
  • Completely free from Trans-fat.
  • Retains antioxidants.
  • As it is manually filtered, it is more viscous and retains the flavor fully. This helps in lesser consumption (at least by 20%) of oil as compared to the industrially processed refined oil.

Dangers Of Refined Heat-Processed Oils – Refined Oils And Why You Should Never Eat – Happily Unprocessed

  • Oil has been refined by using chemicals that are harmful to us.
  • To ‘purify’ the oils may mean that the oil was treated with acid or purified with an alkali, or bleached.
  • It can also be neutralized, filtered, or deodorized.
  • All of which require chemicals like Hexane!
  • In the process of making and refining these types of oils, it leads to PUFas (rancid polyunsaturated fatty acids) which DO NOT hold up well to high heats.
  • In the process of being extracted from the seed these oils oxidize and turn into trans fats.
  • The smell is so rancid that a cleaning process has to take place using bleach to deodorize it.
  • Most of all AVOID Hydrogenated oils (Crisco and margarine) ~ This is one of the most dangerous products on the market today! It has actually been BANNED in 2 European countries, but not ours.
  • When hydrogenated oils are made the healthy fats are converted into a new type of fat, known as trans-fat. This is the one subject that you will find an overwhelming agreement from Doctors, scholars, and scientists alike. Trans fats should be avoided while healthy fats (found in olive oil, nuts, and avocados) should be eaten.

  1. Is it Seed Oil or not? – Six Reasons Industrial Seed Oils Are Terrible for Your Health – How Industrial Seed Oils Are Making Us Sick – by Chris Kresser, M.S. – Published on February 19, 2019

There are six main problems with industrial seed oils:

  1. The consumption of industrial seed oils represents an evolutionary mismatch.
  2. Eating industrial seed oils raises our omega-6-to-omega-3 fatty acid ratios, with significant consequences for our health.
  3. Industrial seed oils are unstable and oxidize easily.
  4. They contain harmful additives.
  5. They’re derived from genetically modified crops.
  6. When industrial seed oils are repeatedly heated, even more, toxic byproducts are created.

6. Is the oil toxic? – Is Your Cooking Fat or Oil Toxic? – Fittest Kitchen

Each oil has its own unique composition and nutritional qualities– one of which is its smoke point. In other words, oils have specific temperatures at which they begin to degrade under heat. Well, when oil goes outside of its safe temperature zone, there are compounds called lipid oxidation products (LOPs) that form. These compounds can lead to physical aging of the skin, heart attack and stroke, and even cancer. …basically, LPOs attack cells and DNA in our body, that in turn, can oxidize healthy cholesterol, impair collagen production, and even lead to cancer.

Also, refined oils are highly toxic, GMO, and regularly use the chemical Hexane in processing. Processing refined oils change polyunsaturated Fat (healthy) into a man-made Trans-fat which can be very dangerous to health. Trans-fats are not natural and are rare. Therefore the body does not have enzymes to break them down. They increase the bad cholesterol and have the most detrimental effect on arteries, as well as the liver.


The Best & Worse Oils For Devirusizing

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Photo – Healthline – AN370-Canola-Oil-732×549

You may find posts on the internet stating that oils that I list below as bad are actually good, and vice versa. This is because you cannot definitively pinpoint good versus bad oils. How the oil is processed, how it will be used, how much will be consumed, its rancidity, smoke point, and type of fat greatly influence whether it is healthy or not.

However, there is a general consensus that Vegetable, Seed, and Refined oils are bad for your health. Even if the bottles say that they are heart-healthy, don’t believe ‘em friends. They lyin.

They may be heart-healthy, but the toxins they contain, resulting from processing, cause more significant problems.

Certain oils can be on the bad or good lists depending on whether they were cold-pressed or refined. Heat pressed grapeseed oil, olive oil, and even coconut oil, while in its cold-pressed version, it can be very healthy. Please consider all factors.

Note: Extra Virgin means cold-press, a fact that I learned when preparing this post.

Here is a generalized list of Good and Bad cooking oils:

Best Oils For Health

  • Butter from grass-fed cows
  • Cold-pressed macadamia nut oil
  • Extra-virgin (Cold-pressed ) olive oil
  • Extra-virgin (Cold-pressed ) avocado oil
  • Extra-virgin (Cold-pressed ) coconut oil
  • Ghee (also known as clarified butter) from grass-fed cows
  • Animal Fats Lard Tallow Duck Fat

Worse Oils For Health

  • Vegetable
  • Canola
  • Corn
  • Cottonseed
  • Soybean oil
  • Safflower
  • Sunflower
  • Crisco, Margarine, Corn, Cooking Oil Sprays Are Very toxic
  • Grapeseed, olive oil, and even coconut oil (if not cold-pressed)

Videos

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Photo – Markus-Winkler-J-fCt6Sgp4U-Unsplash

Stop Eating These Oils Immediately (Plus, 5 Alternatives) – 813,709 views – Dr. Josh Axe – Streamed live on Mar 20, 2017

Learn more about why you should stop using canola oil immediately here: https://draxe.com/canola-oil-gm/

Stop Eating These Oils – Dr. Axe

Vegetable Oil (Canola, Corn, Cottonseed Oil, Soy Oil) – GMO ingredients (wired in pesticides) Kills probiotics in our digestions –

Side Effects

  • Highly Toxic
  • Associated with kidney and liver problems
  • They cause inflammation which is linked to cancer, heart disease, and weight gain
  • They clog the liver, causing Liver toxicity over time.
  • Also causes high blood pressure, heart attack, and stroke
  • Exposes us to trans fats which are linked to obesity. Trans-fats are the most toxic fat, most associated with a big midsection.

The ROOT of ALL Chronic Disease | How Vegetable Oils are Ruining Our Health – Sep 4, 2019 – Analyze & Optimize

Oils cause yet another chronic disease epidemic in addition to Coronavirus, given that we:

  • We exercise less
  • Get less sleep
  • Get artificial light
  • Have a bad diet – fast food, sugar, and alcohol

Vegetable oils are the major contributor to our health decline

Contributes to disease – Inflammation, Insulin Resistance, and Oxidative Stress In the body – Linoleic Acid is high in vegetable oils

Dr. James Oschman – States that All chronic diseases have one underlining cause, stresses that result in and maintain chronic inflammation:

  • The formation of dangerous lipid peroxides and free radicals that can degrade every component of our body
  • Accelerated Aging is caused by oxidative stress while is caused by polyunsaturated
  • Chronic Oxidative Stress – Associated with every chronic disease known to the body
  • Cancer
  • Heart Disease
  • Cause damage cells and accelerates cell death

Reasons You Should Cook With Lard – Jul 23, 2015 – AnswersVideo
  • Lard Has a Neutral Flavor
  • Lard Gives You a High Dose of Vitamin D
  • Lard Is Great For Cooking
  • Lard Is Affordable and Cost-Efficient
  • Lard Is Very Easy to Use
  • Lard Is Excellent for Baking
  • Lard Contains Healthy Cholesterol
  • Lard Can Be Obtained Locally
  • Lard Is Sustainable
  • Lard Is Good For Your Heart

While lard may be an animal fat that is rich in cholesterol, it can actually be good for you. Lard has 20% less fat than butter, doesn’t contain any trans-fat, and contains lots of monosaturated fats that can decrease the low-density lipoprotein cholesterol (LDL) that has been linked to heart disease.


Lard vs. Vegetable Oil – Nov 21, 2016 – Yolanda’s Holistic Health

Vegetable Oil is bad for us because they are GMO products. The oils are not produced from vegetables at all. It is produced from seeds that have been modified, usually with a propellant in them, to combat bug destruction and extend shelf life. Also vegetable/seed oils are extensively heat and chemical-processed. When heated further it creates carcinogen Cancer-causing compounds. It is also a hydrogenated oil, which contains trans-fatty acids which are linked to dementia, Alzheimer’s, heart disease, and diabetes

Our body needs these fats like lard. Lard has monounsaturated fats that have heart-healthy benefits. It is loaded with Vitamin D. While healthier than vegetable oils, we must still consume it in moderation.


Palm Oil – Health & Nutrition – Jun 20, 2013 – The Prospect Group

Derived from the fruit of the palm oil tree, red palm oil has a long history dating back thousands of years. Ancient Egyptian pharaohs used red palm oil for cooking and medicinal purposes. Red palm oil has a wide variety of health and nutritional benefits. In fact, red palm oil has more anti-oxidant benefits than all other oils combined, including olive oil, canola oil, sunflower oil, almond oil, walnut oil, sesame oil, and coconut oil, just to name a few. Two of the biggest health and nutritional benefits of red palm oil are its abundance of Carotenoids and Tocotrienols. Read More


How It’s Made – Palm Oil – Aug 15, 2016 – How It’s Made

7 Cooking Oils Explained At Costco. The Good, Bad & Toxic! – Jan 12, 2019 – FlavCity with Bobby Parrish

A common question I have been getting lately, is which cooking oils are good for me, and which ones are bad. Also, you guys want to know when it safe to use olive oil, and what oils can be used for high heat cooking. Well, we went back to Costco to give you guys all of the information you need to know about cooking oils


5 Reasons You Should NEVER Use Canola Oil. Be Careful *Organic canola oil is no different – Jun 28, 2017 – Detrimental to health
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Photo – Denes-Kozma-8Ud1b6skE8k

Long been on the supermarket shelf, most preferred in restaurants. Know for benefits, heart-healthy smaller waistlines,

Canola oil comes from a hybrid of Rape Seed, There is no such thing as a canola. Processing requires undergoing heavy chemical processes. Rapeseed was used industrially and has been associated with health issues. Rape seed is one of the first seeds to be GMO modified, therefore straight out the gate is unhealthy because often it contains heavily pesticides or can withstand heavy pesticides.

  1. An extensive chemical process involving the use of lye, a bleaching process, degumming, and deodorizing, all at extremely high temperatures that eliminates all possible nutrients.
  2. Contaminated – It may be contaminated with Hexane A toxic product of refining gasoline
  3. Accelerated Rancidity – Causes inflammation, and is associated with most degenerative diseases, Inflammation can cause arthritis, perkiness, schizophrenia,
  4. Has no Cardiovascular benefit – Reduction of bad cholesterol levels were only short term.
  5. No Such Thing As Organic Canola Oil – Still heavily chemical and processed

What’s So Great About Ghee? – 25,812 views – Mercola – Published on Apr 18, 2017

http://articles.mercola.com/sites/art… Ghee is clarified butter that is easy to digest and beneficial to your heart. Try making your own ghee at home. Watch this video to learn more.


11 Amazing Ghee Health Benefits + How To Make It At Home – 87,388 views – VitaLivesFree – Published on Mar 5, 2015

Ghee has been around for thousands of years and it’s one of the most healing and nourishing things on Earth. Did you know that it’s the same thing as the high vitamin butter oil that Weston A. Price was giving to his patients with tooth cavities? Ghee can be way too expensive if you buy it from a health store, but if you make it yourself at home using grass-fed butter, it will cost you a fraction of the price. Once you taste the rich, nutty ghee, you’ll start thinking that regular butter tastes bland. So let’s get cooking!


Ghee – Facts and Fads – 30,498 views – ayurvedic science – Published on Jan 10, 2010

Expert commentary by Dr.V.Sodhi about Ghee – Method of preparation and health benefits. Visit us at http://www.ayurvedicscience.com


How to make ghee – The pure ayurvedic way – 494,674 views – 3.5K314SHARE


Posts

Lie #2: Saturated Fat Causes Heart Disease – Come On Dr. Joseph Mercola – Let’s Rock Their World Dispelling Health Myths – On June 6, 2018, By Kevy Michaels
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Photo – Hush-Naidoo-pA0uoltkwao

The dangerous recommendation to avoid saturated fat, which arose from an unproven hypothesis from the mid-1950s, has been harming people’s health for about 40 years now. As recently as 2002, the “expert” Food & Nutrition Board issued the following misguided statement, which epitomizes this myth:

Fats serve as carriers for the fat-soluble vitamins A, D, E, and K and are required for converting carotene into vitamin A, absorbing minerals, and a host of other important biological processes. Saturated fat is also the preferred fuel for your heart!


Lie #3: High Omega-6 Seed and Vegetable Oils Are Good for You – Come On Dr. Joseph Mercola – Let’s Rock Their World Dispelling Health Myths – On June 6, 2018, By Kevy Michaels

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Photo – Hush-Naidoo-Zp7ebyti3MU

Of all the health-destroying foods on the market, those made with highly processed vegetable and seed oils are some of the worst. When consumed in large amounts, as they are by most Americans, they seriously distort your important omega-3 to omega-6 ratio. In a perfect world, this ratio is 1:1—but the average American is getting 20 to 50 times more omega-6 fats than omega-3 fats. Excessive omega-6 fats from processed foods significantly increase your risk for heart disease, cancer, Alzheimer’s, diabetes, rheumatoid arthritis, and many other illnesses.

The cholesterol found in arterial plaque is oxidized, damaged cholesterol, which your immune system identifies as bacteria. In response, your immune system sends out macrophages to attack it, which creates inflammation inside your artery walls. A major factor driving heart disease is this oxidized cholesterol, which you introduce into your body every time you consume vegetable oils, or foods cooked in them.

Many vegetable and seed oils are also genetically engineered, which only compounds their health risk.


Top 10 Destructive Nutrition Lies Ever Told – 157.1K – July 16, 2014 • 1,676,154 views – By Dr. Mercola

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Photo – Cassiano-Barletta-79tvrMC-Ifc

This article reviews my top 10 list of the most widespread, destructive lies typically told by mainstream nutritionists, despite being refuted by science

There is no shortage of health advice out there, and no shortage of bad advice to go along with it. Some misguided notions are harmless—but others are outright dangerous and can lead you down the road to chronic health problems and may even trim years off your life. Read More


Ketogenic Diet Resource – CHANGE YOUR DIET, CHANGE YOUR LIFE – Refined Vegetable Oil – The Process of Extracting Seed Vegetable Oil

The process of extracting oil from plant seeds is not for the squeamish. To begin, most oil seeds such as soybean, rapeseed, cotton, and sunflower come from plants that have been genetically engineered to resist the huge amounts of pesticides applied to them. Take a look at the steps below and decide for yourself if this is the food you want to consume.

Try This Experiment

Here’s an experiment you can do to help you see what heat and light do to vegetable oil:

  • Pour a teaspoon of vegetable oil on one side of a metal cookie sheet.
  • Pour a teaspoon of melted bacon grease on to the other side of the cookie sheet.
  • Bake the cookie sheet at 350 degrees F for about 30-45 minutes, and then remove and observe the results.

Notice how the end result of the vegetable oil is like sticky shellac? Now look at the bacon grease. Note that there’s no shellac. Just bacon grease. Read More


Fats and oils in human nutrition – Report of a joint expert consultation – Organized by the Food and Agriculture Organization of the United Nations and the World Health Organization Rome, 19-26 October 1993

This report of the meeting includes a discussion of the issues and evidence considered, the conclusions and recommendations of the group, and a bibliography. A wide range of topics was reviewed by the experts and this is reflected in the report. This report includes chapters on the following topics: the composition of dietary fat; aspects of fat digestion and metabolism; global trends in the availability of edible fats and oils; processing and refining edible oils; selected uses of fats and oils in food; lipids in early development; health, obesity and energy values; coronary heart disease and lipoproteins; isomeric fatty acids; cancer and dietary fat; dietary fat and immune response; dietary fat, hypertension, and stroke; nonglyceride components of fats; and nutrition labeling. Read More


Current Evidence Linking Polyunsaturated Fatty Acids with Cancer Risk and Progression – Maria Azrad, Chelsea Turgeon, and Wendy Demark-Wahnefried – US National Library of Medicine National Institutes of Health

Taken as a whole, the findings from cohort studies suggest that dietary PUFAs play a role in cancer risk and progression; however, no clear pattern has emerged. Read More


Benefits of Using Ghee – Detriments of Commonly Used Cooking Oils – Gee, I Love Ghee, I Think You’ll Agree – Kevy Michaels – On July 24, 2018

I just finished my first jar of ghee and I am in love with it!

I was aware of ghee because I have several Indian friends who have mentioned it to me, but I had never tried it. I have also been shopping at international supermarkets for years, and have seen ghee there several times. I really never thought to try ghee because I assumed that it was only for Indian dishes.

As much as I love to cook, and I love Indian food, by no stretch of the imagination would I ever try to cook Indian food. Preparing Indian is a labor of love. After trying ghee this month, I’m in love with it. Did I tell you that? I have put it on fish, meat, veggies, toast, and warm pastries. The jar recommends adding it to coffee, for the best cup of coffee you will ever have. I have not tried this yet, but I find it hard to pass up that claim, so I will someday. The taste is like butter. But it is butter to the tenth power. The buttery flavor is intense. For those who have never tried ghee, I think after trying it, you will agree with me. Read More


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Photo – Megumi-Nachev-xhOUnxVVb6s
  • Ghee has been used in traditional cooking for eons, as an oil, and as an ingredient, but it’s also an Ayurvedic go-to for massages and herbal ointments, and as a medicinal to remedy rashes and burns
  • Making ghee starts with butter made from cow’s milk and involves separating liquid fats from the milk solids and removing the milk solids, a method many believe is healthier than butter
  • Ghee, which is heated longer than most other types of clarified butter, is darker and has a richer, nuttier flavor, as well as a higher smoke point, making it easier and healthier for sautéing — and you can make your own
  • Due to compounds such as conjugated linoleic acid (CLA) and a fatty acid known as butyrate acid in ghee, your inflammation and coronary heart disease risk may be reduced, and your digestion improved

In ghee, the milk is separated from the fat, so the lactose, as well as, casein, is reduced, making it better than butter if you have allergies or sensitivities to dairy products Read More


What Is Ghee? – The Healing Power Of Ghee – October 1, 2014 – Hoog Holistics

Ghee, also known as drawn butter, clarified butter, and to some as “liquid gold,” is a time-tested powerhouse of nutrients used in cooking (traditionally in India) and for medicinal benefits within the Ayurvedic system. Ghee is created by heating butter to remove milk solids and water, leaving the most nutrient-dense portion, the fat. The leftover oil is now more stable, has a longer shelf life, and is easily digestible by most…even those with dairy constraints! (Bauman & Friedlander, 2014).

WHAT’S SO GREAT ABOUT IT? MANY THINGS…HERE ARE 3:

  • First, ghee – like butter – is one of the best sources of butyric acid (butyrate). Butyrate is a short-chain fatty acid that makes your intestines happy. It’s so good that our “gut bugs” produce it too.
  • Second, it is a great source of conjugated linoleic acid (CLA), a medium-chain fatty acid found primarily in beef and dairy of grass-fed cows. Studies have shown CLA to be beneficial in the prevention or treatment of cancer, heart disease, asthma, osteoporosis, inflammation, and insulin resistance.
  • Third, ghee is functional in the kitchen! It has a high smoke point, so it is one of the best oils to cook with. Read More

I am not a doctor. I am simply providing my testimony on what has worked for me, quite miraculously in most cases. We are all different, though. But we are all also the same. The protocols that I suggest may or may not work for you.

However, it is worth knowing that the possibility exists that it will. In addition to my personal testimony, I back up my practices with facts and science. I support these protocols with science, but you should dig deeper on your own.

The Health and Lifestyle information that I provide is not meant to lead you to immediately begin these regiments, without consulting with your doctor, health practitioner, and without doing your own independent research. It is most important that you feel comfortable with any health choice that you make. If you do not feel comfortable with it, it will not work.

“I can assure you that if you are skeptical about following healthy lifestyle protocols, then making changes alone will not work for you. You must believe in health for it to work.” – Kevy Michaels

Please read our medical disclaimer – Not all alternative treatments work for those who do not believe that they will.


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Being cognizant of international visitors, I want to do all that I can to communicate wisdom globally for all.


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