07/03/2026
Hello, friends, I am reposting this post from Dr. Berg. Oils used for cooking are crucial for ensuring that what you're eating is safe and healthy. Polyunsaturated oils (those that came from seeds), are highly reactive to hear, to oxygen, to light. Those reactions produce substances that are unsafe for the body.
Not all oils belong in your kitchen.
Oils like canola, corn, and soybean go through heavy processing and often carry hidden damage from heat, chemicals, and oxidation.
Stick to fats your body recognizes like olive oil, butter, ghee, and avocado oil. Simple. Stable. Real.