Why We Have A No PUFA Policy At Thrive?
Polyunsaturated fatty acids (PUFA) are the seed and nut (and fish) oils that flooded the market after the Second World War. Although promoted as healthy, PUFA has many negative consequences. These fragile fats quickly break down into unhealthy molecules. This process is called lipid peroxidation and is associated with many diseases, ranging from cancer1 to Alzheimer’s2.
At Thrive we cook all our foods in good old butter, coconut oil, sourced ghee and some olive oil. These fats are resistant to breaking down (lipid peroxidation) and are associated with longevity.
By cooking with coconut oil, butter ghee and olive oil, we don’t consume too much of the unsaturated fatty acids. Furthermore, at Thrive we source all the delicious foods that are nutritious, tasty and low in unsaturated fats.