Continued from Part 4...
(Start from Part 1)
Since the past few decades, both the nutritionists and medical doctors have encouraged us to consume less animal oil or fat, including lard, butter, and chicken skin. However, this argument is debatable. It’s not wrong that many chronic diseases are caused by high consumption of oil and fat, but this is due to over 80% of the oil and fat that people consume today are those of bad oil and fat. Animal oil or fat is bad, but it’s not the worst. Many of us are unaware of this fact, thus avoiding animal oil or fat like the plague, but consuming other bad oil and fat in massive amount, and at the end continue to suffer from chronic diseases.
Oil can be divided in term of good and bad. If it’s good oil, it’s good for health even if we consume slightly more. However, even if it’s good oil, if we use it wrongly during the process of making or cooking, the good oil will turn bad oil. Many oils turn bad after high temperature cooking, like deep frying. Not only its property changes, it also releases toxins. Therefore, the question is not about how much oil or fat do we take, but rather in the consumption of good or bad oil.
How to tell which oil is good, or bad? Ha! See you next round!
(Words Count: Approximately 234)