Which Fats Do I Use To Replace Vegetable Oils?

 The best fats are low in Polyunsaturated Fats (blue) and high in either Monounsaturated (yellow) or Saturated Fats (red).
I use coconut oil in my cooking or heating meals. Butter is wonderful in baking. Olive oil is fantastic on salads.
My daily eating plan includes both coconut oil and olive oil.  That way I get both of the healthy fats: Monounsaturated and Saturated fats.

Health - Diet Ketogenic, Fatty Acid in Oils, Dr. Phinney 2016.png

Where did I get the chart? I got it from Dr. Phinney in his presentation:   ‘Recent Developments in LCHF and Nutritional Ketosis’
https://www.youtube.com/watch?v=r8uSv6OgHJE
STEPHEN PHINNEY a physician scientist who has spent 35 years studying diet, exercise, fatty acids, and inflammation.  He has held academic positions at the Universities of Vermont, Minnesota, and California at Davis; and leadership positions at Monsanto, Galileo Laboratories, and Efficas.  He received his MD from Stanford University, PhD in Nutritional Biochemistry from MIT, and did post-doctoral research at Harvard.

He has designed, completed, and published data from more than 20 clinical protocols involving foods, diets, exercise, oxidative stress, and inflammation.  His recent work in the private sector has resulted in several issued and pending patents.  He has authored more than 70 peer-reviewed papers and book chapters on a wide variety of topics, including the effects of diets and specific nutrients on inflammation, the interaction between diet and exercise and their effects on obesity, body composition, physical performance, and cellular membrane structure.

Dr. Phinney’s clinical experience includes 20 years of inpatient and outpatient clinical nutrition, including directing multidisciplinary weight management programs in 3 locations.  As an internationally recognized expert in obesity, carbohydrate-restricted diets, diet and performance, and essential fatty acid metabolism, he has given hundreds of presentations to industry, health care professional, and lay audiences.

In collaboration with Dr. Eric Westman and Dr. Jeff Volek, he co-authored the New York Times Best Selling “The New Atkins for a New You” published in March 2010.

I highly recommend this book.
Please consider changing the fats you consume. Eating the the right fuel is a good habit to get in.

 

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Ketosis – Dr. Phinney tells us to maintain a low carb diet for a long time.

I was surfing looking for more Ketogenic advice.  I found this easy to understand video.  In it Dr. Phinney gives us Tips for maintaining low carb for a long time (Video 25 min. mark):

  1. Filling up with fat. Choose saturated and monounsaturated fats primarily.
  2. Keep the carbs low.
  3. Keep yourself at a range where you stay in nutritional ketosis, which allows the body to have a free flow of fat fuel to all organs in the body. To satisfy oneself by the moderate protein, high fat and
  4. Make sure that you eat the right kind of fat, which is stay away from the liquid vegetable oils that are rich in omega-6s.
  5. Emphasize those that have not have high monounsaturated like olive oil or high oleic safflower or possibly even canola oils.
  6. Then eat a variety of if you wish for taste and for variation, eat a variety of low carbohydrate vegetables and I even in my 25 to 50 grams of carb intake per day
  7. I find room for berries if I have a hundred grams of blueberries or raspberries or blackberries. I have that with cream makes a delicious dessert and so that one can have even a small amount of berry fruit in in the daily diet and that gives a opportunity for excellent variety.

VIDEO: https://www.youtube.com/watch?v=KkdFkPxxDG8

BOOK: The Art and Science of Low Carbohydrate Living, who should read this book. https://www.amazon.com/Art-Science-Low-Carbohydrate-Living-ebook/dp/B005CVV2AE

Dr. Phinney explains that originally when Dr. Volek (co-author from University of Connecticut) and he were writing it (the book), we realized that most physicians have no major background in nutrition and so we found ourselves writing in it the entry level for a well-educated smart person, but somebody who hadn’t had previous coursework in nutrition.

BONUS: The New Atkins for a New You Cookbook

https://www.amazon.com/New-Atkins-You-Cookbook-Delicious-ebook/dp/B0052A23L2/ref=pd_sim_351_1?_encoding=UTF8&psc=1&refRID=AQTXHNAGMPSEB7CWFKW8

Genetics does not have to dictate my health.

Hello, my name is Lydia. I believe the best way to predict my future is to create it. To do that, I make it a habit to improve my health.

My goal is to maximize my physical performance and mental clarity, body composition, and most importantly my overall health with a wholesome diet and exercise.

Why am I so concerned, you may ask. My motivation came from watching my mother suffer from numerous illnesses. Her life was regulated by when she had to take her drugs.

I have been retired for a while and I have yet to experience any of her illnesses. I attribute that to eating a wholesome diet and exercise.

I supplement that with Prodity-5, which contains high-quality vitamins, minerals that are absorbed up to 70% more than current vitamins and mineral supplements.

I am a ForeverGreen Independent Distributor. To learn more about Prodigy-5, please go to http://lpolstra.fgxpress.com/#/fgx/prodigy5  OR email lpolstra@sympatico.ca OR call 416-428-5285

In my posts, I focus on two diets: the Ketogenic (Low-Carb /Atkins) and GAPS (Gut and Psychology / Physiology Syndrome) diets.

My exercise of choice is Dr. Doug McGuff’s Super Slow High-Intensity Exercise Program that I do for 15 minutes, once a week.

Please join me as I explore the latest and compelling studies on both subjects.