Practical Norms For The Culinary Use of Fats

1. Limit the use of foods high in fats. Both carbohydrates and proteins are digested more slowly when they have been cooked in fats.
2. Use fats obtained from vegetables (olive or seed oil) instead of animal fats (butter, bacon, or lard)
3. Avoid fried foods, especially when dealing with animal products (meat and fish). Fats, especially the animals fats, decompose at high temperatures, as happens during the frying process. Thus, irritating substances are formed such as acrolein, which is highly indigestible, producing a feeling of heaviness in the stomach, and intestinal discomfort. If you must fry, it is preferable to use vegetable products, at not excessively high temperatures, thus being more adequate for frying.
4. Do not use more than two foods rich in fats in one meal (for example, avocados, mayonnaise, ice cream, or cream).
5. Control the use of hidden fats which often accompany prepared or canned foods, such as chocolate, crackers, pastries or preserves.