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Fats and oils: What’s the real story?
ZOE Science & Nutrition
Are You Preoccupied With Labelling?
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Foods that contain the same fatty acid composition could have different impacts on health outcomes because of the source. Sarah says we need to be very, very careful not to get too caught up in labelling. Almonds are a great example of how we need to think about food. Is it in its original matrix? Is it un processed, does it contain healthy other nutrients like fibre and mono pollyon, saturate od fatty acid? Rather than looking at that baccapeck labelling, that's really powerful advice, right?
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