Confused About Fats? The following nutrient-rich traditional fats have nourished healthy population groups for thousands of years:

For Cooking

• Butter
• Tallow and suet from beef and lamb
• Lard from pigs
• Chicken, goose and duck fat
• Coconut, palm and palm kernel oils

For Salads

• Extra virgin olive oil (also OK for cooking)
• Expeller-expressed sesame and peanut oils
• Expeller-expressed flax oil (in small amounts)

For Fat-Soluble Vitamins

• Fish liver oils such as cod liver oil (preferable to fish oils, which do not provide fat-soluble vitamins, can cause an overdose of unsaturated fatty acids and usually come from farmed fish.)

The following newfangled fats can cause cancer, heart disease, immune system dysfunction, sterility, learning disabilities, growth problems and osteoporosis:

• All hydrogenated and partially hydrogenated oils
• Industrially processed liquid oils such as soy, corn, safflower, cottonseed and canola
• Fats and oils (especially vegetable oils) heated to very high temperatures in processing and frying.

See our trifold brochures on Myths & Truths About Cholesterol (PDF), All About Trans Fats (PDF), and Why Butter Is Better (PDF). Professionally printed copies are available in our Store.