Summer is in full swing, which for me means spending a lot more time at the baseball field watching my high schooler play ball in 4-day tournaments every week.

That's why this week’s email is brief... but impactful!

Which, by the way, is how my workouts need to be this Summer.  So I'm starting a new 20 minute, no equipment needed strength program in July because time is limited!  If you'd like to try a workout from the 6-week program, reply to this email with subject line "sample workout" and I'll send it over to you!

Last week I covered why fat is so important in our diet.  Fat is a key building block for making our cell walls and hormones.

If the building blocks (fats) are poor quality or unhealthy, so are our cells and hormones.

I mentioned that some fats and oils will go rancid (toxic) when exposed to heat and light, and therefore important to avoid cooking with those fats and oils.

The big question?

Which oils and fats are safest to cook with, and which should we avoid cooking with? 

Today, I want to share with you a resource to help you choose the fats and oils that are safest for you to cook with, and which should be used cold.

But first, a quick reminder of why this important.

Some beneficial fats and oils are delicate. They can become unstable when exposed to heat and light. 

When they are, their molecular structure changes, making them toxic to our body.

Our cells and hormones are then made with these unstable oils making those cells and hormones unhealthy and dysfunctional.

Saturated fats are the most stable and best for your high heat cooking.

Unsaturated fats like vegetable oils, nut and seeds oils, and fish oils are the least stable and should not be used for cooking but enjoyed cold. 

Here is a cheat sheet to help you decide which oils to use while cooking and which to keep for your salad dressings. 

Also, consider that restaurants will use vegetable and seed oils when frying foods because it is the least expensive.  When those oils are exposed to heat from the fryer, they lose their health value.

And the more times that fryer oil is heated, then cooled, then heated again, the more rancid it becomes. 

Still have questions? 

To get more guidance with your nutrition, and the support you need to implement positive nutrition changes, it's time to work with me through one of my personalized coaching programs!

Start by booking a complimentary discovery session to discuss your goals and struggles, and to learn more about my process and how we’ll work together to target your nutrition to help you achieve those goals.

PS ~  If getting in more workouts this Summer while traveling and enjoying time with family and friends is one of your goals, check out the 20 minute workout program and accountability group I have available for you below. 

In health,

Heather Glenn

Functional Nutritional Therapy Practitioner

Restorative Wellness Practitioner & Certified Holistic Health Coach

Certified Behavior Change & Weight Management Specialist 

www.heatherglenn.com

Nourish to Thrive