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FFN #11-Good Fats v. Bad Fats
Manage episode 257323324 series 2427297
In this episode, Sam and Danielle discuss an interesting conversation Danielle had with a 90-something American immigrant. Then, they get into the importance of good fats v bad fats, and which ones you should choose and why.
If you like what you hear, please leave us a 5* Rating and Review on iTunes, GooglePlay, or Spotify.
If you want coaching from Sam or Danielle, visit our website.
If you want to read more about our story, follow the blog.
Find us on Facebook
Follow Sam and Danielle on Instagram
If you have any questions, please email us at: forresterfitnessandnutrition@gmail.com
Great Resources:
Westonaprice.com
Deep Nutrition by Catherine Shannahan
Good Fats:
For Cooking (They hold up well to high heat)
Butter
Tallow, suet from beef and lamb
Lard
Chicken, goose and duck fat
Coconut, palm and palm kernel oils
Avocado oil
Good Fats:
For salads:
Extra Virgin Olive Oil (can also handle low-heat cooking)
Expeller - expressed sesame and peanut oil
Expeller expressed flax oil in small amounts
Avocado oil
Bad Fats:
Margarine and all butter blend spreads
All hydrogenated and partially hydrogenated oils
An easy way to remember: there are 3 C’s and 3 S’s
Corn
Cottonseed
Canola
Soy
Safflower
Sunflower
23 episoder
Manage episode 257323324 series 2427297
In this episode, Sam and Danielle discuss an interesting conversation Danielle had with a 90-something American immigrant. Then, they get into the importance of good fats v bad fats, and which ones you should choose and why.
If you like what you hear, please leave us a 5* Rating and Review on iTunes, GooglePlay, or Spotify.
If you want coaching from Sam or Danielle, visit our website.
If you want to read more about our story, follow the blog.
Find us on Facebook
Follow Sam and Danielle on Instagram
If you have any questions, please email us at: forresterfitnessandnutrition@gmail.com
Great Resources:
Westonaprice.com
Deep Nutrition by Catherine Shannahan
Good Fats:
For Cooking (They hold up well to high heat)
Butter
Tallow, suet from beef and lamb
Lard
Chicken, goose and duck fat
Coconut, palm and palm kernel oils
Avocado oil
Good Fats:
For salads:
Extra Virgin Olive Oil (can also handle low-heat cooking)
Expeller - expressed sesame and peanut oil
Expeller expressed flax oil in small amounts
Avocado oil
Bad Fats:
Margarine and all butter blend spreads
All hydrogenated and partially hydrogenated oils
An easy way to remember: there are 3 C’s and 3 S’s
Corn
Cottonseed
Canola
Soy
Safflower
Sunflower
23 episoder
Alle episoder
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