Fat: The Good, The Bad, and the So-So.
When it comes to fat, stick with vintage fats. Fats that have been around for a while. Fats that you can imagine a native person finding in nature and eating. If you can't imagine how it is made (What is corn oil, anyway?), then don't eat it. If you couldn't make it in your kitchen (How do they make soy oil, anyway?), then avoid it. Here is a list to help you navigate the ever-confusing world of fat:
These fats have been eaten by traditional societies for centuries. Dig in!
Grass-fed butter, coconut oil, olive oil, lard and tallow from pastured animals, cheese, cream, fish/krill oil, cacao butter, coconut, avocados, olives, nuts, and nut butters.
These modern inventions require industrial extraction (think high heat, solvents, deodorizers, and bleach) to make and have NOT been eaten by humans for centuries. Steer clear!
Corn oil, soy oil, canola oil, cottonseed oil (is that even food?), safflower oil, sunflower seed oil, and 'vegetable' oil. Also, any type of spread, margarine, or shortening. Anything that says 'trans fat', 'hydrogenated,' or 'partially hydrogenated.'
Peanuts, peanut oil, other nut oils, sesame seed oil, and palm or palm kernel oil.