The Houston Oilers left Texas for Nashville in 1996 with the hope that becoming the Tennessee Titans would help improve their record of 16 losing seasons in 34 years. At first it looked like a promising move. They headed to Super Bowl XXXIV in 2000. But last year they had only two wins with 14 losses. Clearly, they’re still in need of an oil change! And so are many of YOU.
Your intake of “Oilers” – that is, salad and cooking oils – has gone from around 10 pounds per person annually in the 1950s to 35 pounds today. Highly processed oils and those invented in the 20th century are best avoided. That, says Dr. Mike’s Cleveland Clinic Wellness Center, means you should steer clear of inflammatory oils such as corn oil, shortening made with hydrogenated palm oil and soybean oil. Solid fats like margarine also increase inflammation.
Instead, opt for cold-pressed or expeller-pressed oils; they’ve been extracted without use of a chemical solvent. For high-heat cooking, choose polyunsaturated fats like grapeseed or avocado oil. For all other purposes, opt for monounsaturated oils like olive, almond, peanut, safflower, sesame and canola oil.
Polyunsaturated and monounsaturated fats help lower lousy LDL cholesterol and help prevent some cancers and stroke. And omega-3, in the form of alpha-linolenic acid (ALA) in canola and walnut oil, reduces plaque buildup in the arteries and keeps blood sugar levels in check.
Bonus tip: Algal and fish oils have DHA-omega-3s, which reduce brain, eye and joint inflammation.
© 2015 Michael Roizen, M.D. and Mehmet Oz, M.D.
Distributed by King Features Syndicate, Inc.