One of the most common dietary pitfalls low-carb dieters make concerns fat. There are actually two problems that concern fat.
First, some low-carb dieters neglect to eat enough healthy sources of fat. Although plenty of vegetables and fruits and lean protein might be consumed, if you do not eat enough healthy sources of fat (avocados, nuts, seeds, coconut oils, raw or organic cheeses, olives, olive oil), you’ll likely have to eat every couple of hours, or worse yet, your health could suffer.
Healthy sources of dietary fat play numerous roles in our bodies including providing our cells, specifically the membranes, with structural integrity. Dietary fat also protects our vital organs, to name just a couple vital functions.
A diet rich in low-carb, healthy vegetables and protein may sound healthy, but without enough dietary natural fat, the body will not operate at its peak potential.
The second problem associated with dietary fat in a low-carb lifestyle involves the types of fat consumed. Most seed and vegetable oils--with the exception of olive oil (though olives are technically fruits)--are not the healthiest choices of dietary fat to consume, despite what many, perhaps the majority of people, believe, that vegetable oils must be better for you because they are lower in saturated fat.
But the truth is the opposite. Seed and vegetable oils (think: corn, safflower, cottonseed, sunflower) become rancid when exposed to heat. If you’re cooking a low-carb dish with Miracle Noodle, a lean protein and vegetables, this might sound like the archetype healthy low-carb meal but if you cook with seed or vegetable oils, the flame (or electric heat) you’re cooking with will drastically change the molecular structure of the oil.
Perhaps you’ve heard of trans- or oxidized fats, which are among the most poisonous foods to consume? Heated seed and vegetable oils become rapidly oxidized. Some doctors and nutrition experts believe that oxidized foods are a prime culprit behind soaring rates of heart disease and other inflammatory conditions, not natural, unoxidized sources of monounsaturated and saturated fats like olive oil, coconut oil, lard and butter.
Sometimes it doesn’t even take exposing seed and vegetable oils to the oven, grill or stovetop; these lighter-colored oils can turn rancid during the processing and/or shipping operations. If you’ve heard of cold-pressed olive oil, this process prevents the olive oil from changing molecularly; oils that are not cold-pressed are exposed to heat during the processing and by the time your hand reaches for the bottle in a supermarket it could already be rancid.
If the oil is not completely rancid by the point that the oil has been heated to rid it of impurities (even though this process makes it most impure), the high temperatures of shipping trucks or boats or other cargo bays will turn the oil rancid.
Adopting a low-carb lifestyle can be one of the healthiest decisions you’ll ever make, but only if you eat the right kinds of fats, and enough of them to keep yourself full. This will prevent you from falling off the wagon and bingeing on high-carb foods.
Stick with natural fats, preferably in its original packaging. Cook Miracle Noodle with fats that are generally low in polyunsaturated fats, opting instead for monounsaturated (olive oil) or fats that are higher in saturated fat. Saturated fats do not as easily become oxidized when exposed to heat.
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