Learn about oils and how to use them in a healthy way.

I see many famous chef's burn butter or olive oil in their skillet then lay a raw angus stake over it and proceed to fry the meat. The unfortunate thing about caramelization, grilling, frying, toasting or making charbroiled food is that we are changing the chemical makeup of the oil by oxidizing it, rendering it inflammatory to our bodies. In fact when we surpass the smoke point of any oil, whether processed oils or oils found in foods we may expose to high heat, we create what are called Reactive Oxidative Species (ROS), these ROS's cause DNA damage which is the preliminary step towards a change for the worst in cell structure and function leading to things like cancer. Another chemical called Advanced Glycated End Products (AGE) literally do what they acronym states, they make us age! AGE's are harmful compounds that are formed when protein or fat combine with sugar in the bloodstream. This process is called glycation.

Fortunately, your body has mechanisms to eliminate these harmful compounds, including those involving antioxidant and enzymatic activity

when you consume too many AGEs — or too many form spontaneously — your body can’t keep up with eliminating them. Thus, they accumulate.

While low levels are generally nothing to worry about, high levels have been shown to cause oxidative stress and inflammation