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More health problems of physical origin are a result of damaged oils than any other component of nutrition. Oils elevate meals and make food tastier, but oils are also incredibly sensitive to temperature and oxidation.

In this episode, Udo Erasmus explains how exactly oil molecules are damaged during the extraction process and which types of oils are the most prone to damage. As a general rule of thumb, the better the oil is for your health when cool, the more damage it sustains when heated or fried. This damage can be passed onto your body, once ingested. Two important oils that are particularly susceptible to damage are Omega 3 and Omega 6, which are essential fatty acids (cannot be synthesized by the body and must be taken in via diet).  This doesn’t mean that you should stop eating oils entirely – in fact, Erasmus argues that there are many benefits to having the right oils incorporated into your diet.

Tune in to find out which oils you should include, how much, and why. For more information on Udo Erasmus’ work, visit http://udoerasmus.com/.

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