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Face Fats – Polyunsaturated Or Monosaturated?

The main difference between monosaturated fat and polyunsaturated fat is in the molecular structure. A monounsaturated fat is linked by a single molecular bond; many polys are connected. Many bonds are highly dysfunctional, leading to oxidative stress and free radical damage, which are hallmarks of most chronic diseases.

Poly fats are highly processed, even when exposed to light, moisture, air or heat. It is important to be aware of the harm that can occur when cooking with oils such as soybean, canola and corn – these oils release free radicals into the body. Unfortunately, restaurants overuse these cheap oils, and people mistake them for “healthy” when they hear “cooking in vegetable oil.”

The clear and odorless oils that you can’t find on the shelves are first put through a high heat processor, then they are turned off and distilled. They are just industrial oils and contribute to the development of allergies.

Because of their abundance of Omega 6 fatty acids, poly oils can deplete the essential, health promoting Omega 3 fatty acids. Most processed foods and/or are loaded with Omega 6 fatty acids.

It is no accident that the rise in heart disease coincides with the cessation of monosaturated fats and the introduction of polyunsaturated fats in the American diet. Before the 20th century, people who ate mostly butter, coconut and palm oil had no heart disease. But because new oils like corn and canola oil are cheaper to produce and are considered “safer and healthier” they’re starting to replace monos, which have been given a bad rap.

Also remember that all oils change when exposed to light, air and heat. It is best to store oils and fatty foods in the fridge or freezer, as well as nuts and even vitamins that have an oil base, such as Vitamin E or fish oil. If you want to cook with oil, try using oils that can be heated, such as peanut or coconut oil. Buy organic and cold-pressed oils packed in dark, opaque containers. Facial fat – not all fats are created equal.

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