Fats: Anti-Inflamatory and Inflamatory

I have been interested in inflammatory foods vs. anti-inflammatory foods for some time now.  I came across this write up and figure its a great read with a bonus great chart. Click here for article.

Olive oil tip reminder: only buy cold-pressed, dark glassed bottles to reduce chance of rancidity

Fermented Cod Liver Oil or Fermented Cod Live Oil Blend (produced by Green Pastures): Oh gross!!  Well research is showing the health benefits outweigh “oh gross.” Many sources say the cinnamon flavor is best including me! My two year old eats it off the spoon (crazy) as well as the others–try it mixed in with juice or cereal or applesauce.  Its a excellent source of Vitamin D, Vitamin A, and Vitamin K2 as well as small amounts of omega-3 fatty acids that are highly bio-available to your body (meaning they are absorbed well).

Article in a Nutshell

Inflammatory Fats:

  • Oxidized:  unsaturated oils exposed to high heat or light, olive oil or seed oil used for cooking in high heat
  • Hydrogenated Oils: taking a naturally unsaturated oil and making it solid at room temperature
  • Omega-6 Fatty Acids (when consumed in large amounts without the added protection of omega-3 fatty acids):  found in seeds and grains

Anti-Inflammatory Fats:

  • Natural Saturated Fats:  butter, coconut oil, ghee
  • Omega-3 Fatty Acids:  wild caught fish, egg yolks of pastured chickens, meats from pastured animals