Video

Transcript

so recently I had a question about

rancid fats are they harmful do I have

to worry about them let’s talk about

that it is basically the incomplete or

complete oxidation of a fat or oil now

normally fats and oils come with their

own antioxidants like vitamin C vitamin

E to protect this oxidation but when

something is either exposed to light or

oxygen or heated or processed you can

start to destroy these antioxidants and

create exposure to the delicate oils and

then they can actually start breaking

down especially the unsaturated fatty

acids saturated fats don’t normally turn

rancid because they’re more saturated

they’re more preserved but unsaturated

fats are the ones that are very

susceptible to becoming rancid so I’m

talking about soy oil and corn oil and

canola oil and cottonseed oil and even

olive oil and nuts so if you have these

oils sitting on your shelf for a long

time in your cupboard and they’ve

already been opened exposed to oxygen

they can turn or go rancid and I think

pretty much everyone has some supply of

certain nuts whether it’s walnuts or

pecans or almonds sitting in their

cupboard that could be sitting there a

bit too long when an oil becomes rancid

it gives off a certain smell or taste

sometimes it’s musty sour bitter

metallic but you’ll identify it but

here’s the thing it’s actually pretty

toxic to the cells and even your genes

but of course I’m talking about

consuming them in you know somewhat

larger amounts but even a small amount

can irritate certain parts of the body

especially this first part of the small

intestine the bile ducts you can create

inflammation you can create irritation

and make it feel like your gall bladder

swollen so mainly these oils can create

a lot of inflammation in the body and

free radical damage and the big problem

is so many people are consuming massive

quantities of rancid oils without really

eating knowing it for example these oils

right here soy corn canola they’re all

in the grocery stores pretty much make

up certain ingredients in over 60% of

the foods in the grocery store so you’re

constantly getting exposed to these oils

which are a lot of times rancid not

mentioned you go to a restaurant okay

and they’re gonna actually reuse a lot

of these oils over and over and over if

you’re consuming deep fried products and

I’m just talking about fast food

restaurants I’m talking about other

restaurants as well so if you’re eating

some food at a restaurant and then you

just feel kind of sick or bloated

especially underneath your right rib

cage one of the causes could be the

rancid oils so a couple things I would

recommend okay with the nuts I would

make sure that you find a company that

actually sells you fresh nuts and

they’re not sitting on the shelf for

months and months and months where they

turn rancid and if you have the option

let’s say you’re at a healthy store of

consuming the nuts sometimes they keep

them in those bulk trays to see if their

answer or not definitely do that because

you don’t want to start creating an

inflammatory response in your digestive

system just because you’re consuming

rancid oils another thing you can do

with nuts is you can when you get the

nuts keep them in the refrigerator okay

and let’s say you bought a lot of

different types of nuts and you want to

consume them take a small amount out

soak them in water okay and then

overnight and then you can dry them out

it’s called germination but of course

that’s going to get rid of the enzyme

inhibitors which is going to make them

more easy to digest and you would have

to consume them in a short period of

time but that way you can adjust what’s

being consumed so you can keep the bulk

of those nuts in the refrigerator which

will slow down the oxidation process as

far as these wheels right here I would

even consume them because most of them

are GMO and so we had that extra factor

which adds toxicity olive oil

I am very picky about my olive oil and

fresh olive oil has a real distinct

flavor and a smell to it that you can

differentiate very easily anyway I have

another interesting video on oils that I

think you’ll like check it out