There have been lots of debates concerning the best or let’s say the “healthiest oil” to cook with …
Some people use the virgin olive oil, others Canola oil, Almonds oil and may others…
You surely wanna use good fats rather than bad fats… what’s the difference?
https://www.eatlikemira.com/2010/03/03/questions-about-fat/
“If there was an oil you could use for your daily cooking needs that helped protect you from heart disease, cancer, and other degenerative conditions, improved your digestion, strengthened your immune system, and helped you lose excess weight, would you be interested? This is what coconut oil can do for you!”
This sentence was written byDr. Mary Enig, a Ph.D. nutritionist/biochemist and one of the world’s leading authorities on fats and oils.
Although coconut oil, a saturated fat, and all saturated fats, were bad for one’s health because they raised serum cholesterol levels, however these studies were done on hydrogenated coconut oil, and all hydrogenated oils produce higher serum cholesterol levels, whether they are saturated or not. So it is mainly the Trans fatty acids that raise blood cholesterol levels.
Here we are talking about virgin coconut oil, that is not heated to high temperatures like some other oils and therefore retains the fresh taste and aroma of coconut.
Virgin coconut oil is trans- free!
Coconut oil is highly heat resistant and will only oxidize at temperatures ABOVE 198o Celsius due to its high concentration of saturated fats. Coconut oil is therefore a healthy oil to cook with, because it doesn’t undergo oxidation.
The truth about canola oil!!
Although canola oil contains monounsaturated fatty-acid (omega-3) which is known as “heart healthy- oil”, one of the biggest problems with highly processed and refined vegetable oils such as corn oil, soybean oil, and even canola oil, is that the polyunsaturated component of the oil highly undergoes oxidation which increases free radicals in your body, which in turn lead to heart problems!
Confusing right?? Use your logic!
While cooking, you need the oil to stay stable and not undergo oxidation which transforms the good oil into Trans oil, the number one cause for heart diseases.
Unlike other virgin oils, Canola oil is typically extracted and refined using high heat, pressure, and petroleum solvents such as hexane!
This heat and pressure make the omega-3 content of canola oil to be transformed into trans fats.
But!!
The only canola oil that might be reasonable is the organic one, but unfortunately most canola oil is NOT organic!
So you must choose oils that are known as “healthy”:
– Virgin Olive oil: for lower temperature cooking or used as a healthy salad dressing oil
– Almonds oil: Very rich in mono and polyunsaturated fatty acids, used as raw for salad dressings.
– Virgin coconut oil: great for all temperatures of cooking due to it’s high stability under heat. A great source of healthy Lauric Acid, which supports the immune system and is necessary for good health.
To give you a better view of that, let’s see what does virgin coconut do when using it for cooking!
– Reduces risk of atherosclerosis and related illnesses.
– reduces the risk of cancer, specifically skin cancer.
– Helps prevent bacterial and viral infections.
– Supports immune system function.
– Helps control diabetes.
– Supports healthy metabolic function, and thus control body weight, and doesn’t lead to weight gain
– Improves digestion and nutrient absorption
– Helps prevent osteoporosis.
– Is highly resistant to spoilage, and so has a long shelf life.
– Is heat resistant (the healthiest oil for cooking).
– Helps keep skin soft and smooth.
– Helps prevent premature aging and wrinkling of the skin.
– Reduces risk of atherosclerosis and related illnesses.
Shocked from all these benefits?? 😀
Coconut Oil is the Healthiest Oil on Earth! … says Dr. Bruce Fife, a naturopathic doctor and the the author of The Healing Miracles of Coconut Oil.
(Now being published as “The Coconut Oil Miracle”)
If you are interested to know how to make virgin coconut oil, here is the video!!
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