Beet kvass is to bile like paint thinner is to paint! One of our liver’s job is to help remove toxins from our body. It stores many of these toxins in our bile which is stored in our gallbladder. The gallbladder releases bile into the intestines when you consume fat because bile emulsifies the fat (breaks the fat up into solution) making it easier to digest and absorb.
Margarine and shortening are both hydrogenated fats. Hydrogenation is the chemical process used to convert polyunsaturated fats, which are normally liquid (oil) at room temperature, into solids (margarine) at room temperature.
What is Margarine & How is it Made?
The procedure begins with the cheapest oils i.e. soy, corn, cottonseed or canola oil which have been processed in the cheapest ways, therefore already rancid from conventional extraction processes
A metal catalyst is added to the chosen oil to speed up the chemical reaction of hydrogenation; nickel oxide is usually used
If you have read my past “What are Healthy Fats?” post you know that you should use cold pressed, organic, unrefined, and extra virgin oils. This stands true for dressings or any other way you choose to use your oils including cooking.
What determines if an oil or fat is safe to cook with?
The more stable the fat the more heat it can withstand. So what determines the stability of a fat? We have to look at the chemistry makeup of the fat analyzing the number of double bonds and degree of saturation.
The most stable fats are solid or semi-solid at room temperature. These fats do not contain any double bonds and are called saturated fats. They do not go rancid easily. Saturated fats are animal fats like butter and lard and tropical oils including coconut
Many of us are starting to get the message that sugar is the bad guy, not fats, but are still struggling with which fats are healthy fats and how fats benefit us.
Deficiency in Healthy Fats can lead to:
-Endocrine Issues (Hormonal Imbalances)
-Depression and Mood Disorders
-Cardiovascular Issues
