VegetarianMastery-Lesson45

References for lessons by Brenda Davis.  1.  Davis B and Melina V. Becoming Vegan: Comprehensive Edition. Book Publishing Company. Summertown TN. 2014. 2.  National Research Council. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). Washington, DC: The National Academies Press, 2005. 3.  ChartsBin statistics collector team 2011, Contribution of Fats in Total Dietary Consumption, […]

Does oil become rancid when extracted from its source – or only when heated above its smoke point? Or somewhere in between? Generally, the term “rancid” refers to the chemical decomposition of the oil which produces undesirable flavors and odors, and harmful breakdown products which can be both cytotoxic (toxic to cells) and genotoxic (toxic

Each tablespoon of oil has about 120 calories, no matter what kind of oil it is. The lower your caloric needs, the less room you have for concentrated fats and oils because they contain a lot of calories and almost no nutrients. People who are very active and require a lot of calories have more

Which fats do we need to get from food? The only fats considered essential are two polyunsaturated fats that our bodies cannot manufacture. One is called linoleic acid (an omega-6 fatty acid), and the other is called alpha-linolenic acid (an omega-3 fatty acid). There are other omega-6 and omega-3 polyunsaturated fatty acids that are extremely important to