Fat goes straight to the heart

The lymphatic system excels in the small intestine. All the body’s lymph vessels converge in this area, in a duct called the ‘Ductus thoracicus’. Shortly after we eat a fatty meal, there are so many fatty droplets in our Ductus that the lymph fluid turns milky white. When the fat has gathered in the thoracic duct it goes from the belly through the diaphragm and straight to the heart.

Whether its extra virgin olive oil or a cheap fat, it goes straight to the heart. There’s no detoxing detour via the liver – as there is for everything else we digest. Detoxification of dangerous ‘bad fats’ takes place after the heart pumps it through the system, and droplets of fat end up in one of the blood vessels of the liver.

Before that happens our heart is at the mercy of whatever poor quality fats we throw at it. Good quality oils such as cold pressed olive oil cost a little bit more. However, it tastes much better and is much easier to digest without harm.

Heat damages oil

Heating light oils, such as olive or flaxseed, in a fry pan can chemically alter them via the heat. Instead, cooking oil such as sesame, sunflower, solid fats such as organic butter, ghee or hydrogenated coconut oil, should be used for frying. Some of these do have saturated fats but they are much more stable when exposed to the heat. Fine oils are not only sensitive to heat, they also tend to capture free radicals from the air and light, so it’s important to keep them in a sealed container away from the light.