In this episode, I discuss the chemical structure of fats and oils and explain why this matters when it comes to cancer. I end the talk by listing the oils I use and why. This information was discussed at length in Misguided Medicine, but if you missed it, I hope this video is useful.
Cooking Oils and Cancer – Episode 3
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Excellent information. Thank you!
You’re welcome!!
If omega 6 fatty acids are not good, how about nuts? People in low carb are cooking allot with almond flour, is that alright?
Good question. I think people need to watch with nuts. I do not use any flours as I think they lead to overconsumption. Nut flours, your are correct, contain a decent amount of omega 6s. I would stick with the real think and not overindulge. Traditionally, nuts were not easy to get at (procuring, cracking the shell, etc. so we never ate massive amounts of them in a sitting like in nut flours.