Wow! When I first opened my Audible app to check out Deep Nutrition by Catherine Shanahan, I definitely didn’t expect the 15 hour+ reading time…however, I’ve definitely had some driving time recently and have enjoyed the biochemistry refresh along with her ideas on what’s making us sick and unhealthy.
One of the biggest takeaways from the book was how bad processed fats are for us. The biggest shift in my health was when I started cooking at home and only used high-quality fats like grass-fed butter, ghee, coconut oil, olive oil, and avocados.
Trans fats and processed hydrogenated fats have been chemically altered to last on the shelf forever! Why is this bad? Well, we absolutely need fat to survive – it is a part of every cell wall and our brain is even 60% fat! We also need it to absorb the fat soluble vitamins A, D, E, and K.
Our bodies try to use what we eat – we pull vitamins and minerals from the food we eat and integrate it into our biochemistry for our bodies to function. This same thing happens with fat, but unfortunately, our cells don’t function well with processed fats. When we try to use this fat for our cells, the outer lipid layer normally lets toxins flow out, while nutrients flow in…but toxic fat makes our cells rigid, unable to release toxins. We accumulate fat the way we do in order to get it as far away from our vital organs as possible.
You truly are what you eat! Make sure it’s whole, real food that your body can use.