2min chapter

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Episode #127: Why Saturated Fat Won’t Kill You But Vegetable Oil Will

Ben Greenfield Life

CHAPTER

The Health Benefits of Cooking Oils

The more damaged fats are the liquid ones because they're actually more sensitive. A million damaged molecules for every one of the body 60 trillion cells in a tablespoon of cooking oil that is 1% damaged by being treated with dreno, then window washing acid, then bleached and then eat it to frying temperature. The preferred from a health perspective and performance perspective is cooking water add good oils afterBecause you don't really cook and add in butter, don't get too essential fatty acids. Every cell needs those. You can put it in hot soup on steamed vegetables just not in the frying pan.

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