A Guide to Cooking Fat

Handout

Choose fats and oils based on:

1. How they’re made – choose naturally occurring, minimally processed options first
2. Their fatty acid composition – the more saturated they are, the more stable and less likely to be damaged
3. Smoke point – this tells you how hot is too hot before you will damage the fats, though it should be considered a secondary factor to fatty acid profile.

This resource is related to Course III: Metabolism – Maintaining Structure, Ensuring Energy. If you are interested in purchasing this course from our on-demand library of courses click here.

[Metabolism. Nutrition. Paleo. Fats. Seed Oils. Smoke Point.]