It’s not about eliminating fat from your diet; it’s about getting smart about the good fats you should keep in your diet. “A combination of monounsaturated fats (olive and peanut oil), polyunsaturated fats, and saturated fats (coconut and palm oil) is the best.” When purchasing cooking oils, look for the phrasing “cold-pressed” or “expeller-pressed” to make sure you are getting undamaged oils. Oils are fragile, and heat or chemical processing will damage their properties.
In the grocery store, look for cooking oils in dark-tinted bottles. It’s more than nice packaging; the dark bottles keep the oils safe from heat and light damage.
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