Healthy Cooking Oils – The Ultimate Guide

You have many options when it comes to selecting fats and oils for cooking.

But it’s not just a matter of choosing oils that are healthy, but also whether they stay healthyafter having been cooked with.

The Stability of Cooking Oils

When you’re cooking at a high heat, you want to use oils that are stable and don’t oxidize or gorancid easily.

When oils undergo oxidation, they react with oxygen to form free radicals and harmful compounds that you definitely don’t want to be consuming.

The most important factor in determining an oil’s resistance to oxidation and rancidification, both at high and low heat, is the relative degree of saturation of the fatty acids in it.

Saturated fats have only single bonds in the fatty acid molecules, monounsaturated fats have one double bond and polyunsaturated fats have two or more.

It is these double bonds that are chemically reactive and sensitive to heat.

Saturated fats and monounsaturated fats are pretty resistant to heating, but oils that are high in polyunsaturated fats should be avoided for cooking (1).

Alright, now let’s discuss each type of cooking fat specifically.

The Winner: Coconut Oil

When it comes to high heat cooking, coconut oil is your best choice.

Over 90% of the fatty acids in it are saturated, which makes it very resistant to heat.

This oil is semi-solid at room temperature and it can last for months and years without going rancid.

Coconut oil also has powerful health benefits. It is particularly rich in a fatty acid called Lauric Acid, which can improve cholesterol and help kill bacteria and other pathogens (2, 3, 4).

The fats in coconut oil can also boost metabolism slightly and increase feelings of fullness compared to other fats. It is the only cooking oil that made it to my list of superfoods (5, 6, 7).

Fatty Acid Breakdown:

• Saturated: 92%.
• Monounsaturated: 6%.
• Polyunsaturated: 1.6%.

Make sure to choose virgin coconut oil. It’s organic, it tastes good and it has powerful health benefits.

The saturated fats used to be considered unhealthy, but new studies prove that they are totally harmless. Saturated fats are a safe source of energy for humans (8, 9, 10).

Butter

Butter was also demonized in the past due to its saturated fat content.

But there really is no reason to fear real butter. It’s the processed margarine that is the truly awful stuff (11).

Real butter is good for you and actually fairly nutritious.

It contains Vitamins A, E and K2. It is also rich in the fatty acids Conjugated Linoleic Acid (CLA) and Butyrate, both of which have powerful health benefits.

CLA may lower body fat percentage in humans and butyrate can fight inflammation, improve gut health and has been shown to make rats completely resistant to becoming obese (12, 13, 14, 15, 16).

Fatty Acid Breakdown:

• Saturated: 68%.
• Monounsaturated: 28%.
• Polyunsaturated: 4%.

There is one caveat for cooking with butter. Regular butter does contain tiny amounts of sugars and proteins and for this reason it tends to get burned during high heat cooking like frying.

If you want to avoid that, you can make clarified butter, or ghee. That way, you remove the lactose and proteins, leaving you with pure butterfat.

Here’s a great tutorial on how to clarify your own butter.

Make sure to choose butter from grass-fed cows. This butter contains more Vitamin K2, CLA and other nutrients, compared to butter from grain-fed cows.

Olive Oil

Olive oil is well known for its heart healthy effects and is believed to be a key reason for the health benefits of the mediterranean diet.

Some studies show that olive oil can improve biomarkers of health.

It can raise HDL (the good) cholesterol and lower the amount of oxidized LDL cholesterol circulating in your bloodstream (17, 18).

Fatty Acid Breakdown:

• Saturated: 14%.
• Monounsaturated: 75%.
• Polyunsaturated: 11%.

Studies on olive oil show that despite having fatty acids with double bonds, you can still use it for cooking as it is fairly resistant to the heat (19).

Make sure to choose quality Extra Virgin Olive Oil. It has much more nutrients and antioxidants than the refined type. Plus it tastes much better.

Keep your olive oil in a cool, dry, dark place, to prevent it from going rancid.

Animal Fats – Lard, Tallow, Bacon Drippings

The fatty acid content of animals tends to vary depending on what the animals eat.

If they eat a lot of grains, the fats will contain quite a bit of polyunsaturated fats.

If the animals are pastured raised or grass-fed, there will be more saturated and monounsaturated fats in them.

Therefore, animal fats from animals that are naturally raised are excellent options for cooking.

You can buy ready-made lard or tallow from the store, or you can save the drippings from meat to use at a later time. Bacon drippings are especially tasty.

Palm Oil

Palm oil is derived from the fruit of oil palms.

It consists mostly of saturated and monounsaturated fats, with small amounts of polyunsaturates.

This makes palm oil a good choice for cooking.

Red Palm Oil (the unrefined variety) is best. It is also rich in Vitamins E, Coenzyme Q10 and other nutrients.

However, some concerns have been raised about the sustainability of harvesting palm oil, apparently growing these trees means less environment available for Orangutans, which are an endangered species.

Avocado Oil

The composition of avocado oil is similar to olive oil. It is primarily monounsaturated, with some saturated and polyunsaturated mixed in.

It can be used for many of the same purposes as olive oil. You can cook with it, or use it cold.

Fish Oil

Fish oil is very rich in the animal form of Omega-3 fatty acids, which are DHA and EPA. A tablespoon of fish oil can satisfy your daily need for these very important fatty acids.

The best fish oil is cod fish liver oil, because it is also rich in Vitamin D3, which a large part of the world is deficient in.

However, due to its high concentration of polyunsaturated fats, fish oil shouldnever be used for cooking. It’s best used as a supplement, one tablespoon per day. Keep in a cool, dry and dark place.

Flax Oil

Flax oil contains lots of the plant form of Omega-3, Alpha Linolenic Acid (ALA).

Many people use this oil to supplement with Omega-3 fats.

However, unless you’re vegan, then I do recommend that you use fish oil instead.

Evidence shows that the human body doesn’t efficiently convert ALA to the active forms, EPA and DHA, of which fish oil has plenty (20).

Due to the large amount of polyunsaturated fats, flax seed oil should NOT be used for cooking.

Canola Oil

Canola oil is derived from rapeseeds, but the euric acid (a toxic, bitter substance) has been removed from it.

The fatty acid breakdown of canola oil is actually fairly good, with most of the fatty acids monounsaturated, then containing Omega-6 and Omega-3 in a 2:1 ratio, which is perfect.

However, canola oil needs to go through very harshprocessing methods before it is turned into the final product.

Check out this video to see how canola oil is made. It is very disgusting and involves the toxic solvent hexane (among others) – I personally don’t think these oils are suitable for human consumption.

Nut Oils and Peanut Oil

There are many nut oils available and some of them taste awesome.

However, they are very rich in polyunsaturated fats, which make them a poor choice for cooking.

They can be used as parts of recipes, but do not fry or do any high heat cooking with them.

The same applies to peanut oil. Peanuts technically aren’t nuts (they’re legumes) but the composition of the oil is similar.

There is one exception, however, and that is macadamia nut oil, which is mostly monounsaturated (like olive oil). It is pricey, but I hear it tastes awesome.

If you want, you can use macadamia oil for low- or medium-heat cooking.

Seed- and Vegetable Oils

Industrial seed and vegetable oils are highly processed, refined products that are way too rich in Omega-6 fatty acids.

Not only should you not cook with them, you should probably avoid them altogether.

These oils have been wrongly considered “heart-healthy” by the media and many nutrition professionals in the past few decades.

However, new data links these oils with many serious diseases, including heart disease and cancer (21, 22, 23).

Avoid all of them:

• Soybean Oil
• Corn Oil
• Cottonseed Oil
• Canola Oil
• Rapeseed Oil
• Sunflower Oil
• Sesame Oil
• Grapeseed Oil
• Safflower Oil
• Rice Bran Oil

One study also looked at common vegetable oils on food shelves in the U.S. market and discovered that they contain between 0.56 to 4.2% trans fats, which are highly toxic (24).

It’s important to read labels. If you find any of these oils on a packaged food that you are about to eat, then it’s best to purchase something else.

How to Take Care of Your Cooking Oils

To make sure that your fats and oils don’t go rancid, it is important to keep a few things in mind.

Don’t buy large batches at a time. Buy smaller ones, that way you will most likely use them before they get the chance to damage.

When it comes to unsaturated fats like olive, palm, avocado oil and some others, it is important to keep them in an environment where they are less likely to oxidize and go rancid.

The main drivers behind oxidative damage of cooking oils are heat, oxygen and light.

Therefore, keep them in a cool, dry, dark place and make sure to screw the lid on as soon as you’re done using them.

http://authoritynutrition.com/healthy-cooking-oils/

COCONUT OIL- WEIGHT LOSS

The Health Benefits of Coconuts and Coconut Water

10 facts about coconut oil

Source: www.bodyandsoul.com.au

This tropical trooper comes with a host of health benefits. Here's 10 reasons to pick up some coconut oil today.

From beating sugar cravings to aiding weight loss, there are more benefits of coconut oil than most of us may realise.

1  All fats are not created equal

Coconut oil contains short term medium-chain saturated fatty acids (MCFAs), which is a "healthy" form saturated fat compared to trans fat. Trans fatty acid consumption is linked with heart problems, depression and increased cholesterol levels. What does consuming MCFA fats in coconut oil mean for your body? Our body metabolises these fats in the liver, immediately converting this into energy (fuel for the brain and muscle function) rather than it being stored as fat.

2  Controls weight

One 2009 study looked at the weight loss link between women's consumption of coconut oil and found that it reduces abdominal obesity. Researchers discovered coconut oil is easy to digest and also protects the body from insulin resistance. To try coconut oil for weight loss start by adding one teaspoon to your diet and gradually work your way up to four teaspoons per day.

3  Eases digestion

If you suffer from poor digestion or tummy bloating try adding coconut oil to your diet. Coconut oil has been found to benefit digestive disorders including irritable bowel syndrome and microbial related tummy bugs. Fatty acids in coconut oil contain anti microbial properties, which have a soothing affect on bacteria, candida, or parasites that cause poor digestion.

4  Manage type 2 diabetes

A recent study by the Garvan Institute of Medical Research found that coconut oil protects against insulin resistance, reducing the risk of type 2 diabetes. MCFA fats are small enough to be absorbed into the cells where they're quickly converted to energy. It is this process that not only reduces the amount of fat we pack into storage, but improves insulin sensitivity.

5  Supports immunity

Coconut oil is made up of healthy fats lauric acid, caprylic acid and capric acid which contain antifungal, antibacterial, antiviral prosperities to boost the immune system. Lauric acid contains the highest concentration of MCFA fatty acids, approximately 75 per cent. The body turn this fat into monolaurin which is claimed to help heal viruses such as herpes, influenza, cytomegalovirus, helicobacter pylori and candida.

6  Boost metabolism

A study reported in the Journal of Nutrition found that coconut oil boosts metabolism. Researchers found that participants who consumed two tablespoons of coconut oil per day burned more kilojoules than those who consumed less. A speedy metabolism helps boost the body's immune system and keep weight off. 

7  Slows fine lines

Coconut is not just for your cooking – it's a wonderfully hydrating treat for skin too. It keeps the skin's connective tissues strong, which prevents sagging and wrinkles. Apply coconut oil directly to your skin to soften the appearance of fine lines or use it daily on your face and body for a healthy glow. Be sure you use virgin coconut oil with no additives.

8  Cooks in high temperatures

Because coconut oil is a medium-chain saturated fatty acid, it gives it a higher smoking temperature than most polyunsaturated or monounsaturated oils. If you're preparing recipes that require high temperatures you should consider coconut oil for this type of cooking. Unlike olive oil which will oxidise at high temperatures, creating free radicals.

9  Stops sugar cravings

Instead of reaching for the lollie jar for an afternoon sweet hit, try eating a teaspoon of virgin coconut oil to beat sugar cravings. This is because good quality fat is more satiating than carbs, so if you cut down on sugar you will feel less 'ravenous'. Most of us do not realize but constant hunger is a major clue that your body is not being fed correctly.  With the proper amounts of fats and protein, you can fuel your energy reserves properly, and come off the sugar roller coaster that many of us are on.

10  Coconut oil is simple to cook with

Try this recipe for a nutritious high protein, gluten and dairy free coconut treat.

1 teaspoon of Niugini Organics Coconut Oil (available from health food stores)

1 cup of almonds or walnuts

1 cup of organic dates

3-4 tablespoons of raw cocoa powder

Shredded coconut (check it contains no preservatives)

Place all ingredients in a food processor. Roll into small bite size balls and roll into shredded coconut. Place in the refrigerator for 15 minutes to set. 

Michele Chevalley Hedge is an accredited nutritionist, author and presenter. Visit her website www.ahealthyview.com.au

How To Take Your Daily Dose Of Coconut Oil

How Coconut Oil Can Help You Lose Weight

Source: http://authoritynutrition.com/coconut-oil-and-weight-loss/

A calorie is not a calorie.

Different foods and macronutrients go through different metabolic pathways.

The different types of foods we eat can have a huge effect on our hormones and metabolic health.

Some metabolic pathways are more efficient than others and some foods require more energy to digest and metabolize.

One important property of coconut oil is that it is “thermogenic” – eating it tends to increase energy expenditure (fat burning) compared to the same amount of calories from other fats .

In one study, 15-30 grams (1 to 2 tablespoons) of medium chain fats per day increased energy expenditure by 5%, totalling about 120 calories per day.

Several other studies confirm these findings. When humans replace the fats they are eating with MCT fats, they burn more calories.

Therefore, a calorie from coconut oil is NOT the same as a calorie from olive oil or butter (although these fats are perfectly healthy too).

Bottom Line: Many studies show that medium chain triglycerides can boost metabolism, in one study increasing energy expenditure by 120 calories per day.

Coconut Oil Can Reduce Appetite, Making You Eat Less Without Trying

“Weight loss is all about calories in, calories out.”

Even though I think this is a drastic oversimplification, it is mostly true.

If your body expends more energy (calories) than it takes in, then you will lose fat.

But even though it is true that we need to be in a calorie deficit to lose weight, it doesn’t mean that calories are something that we need to count or be consciously aware of.

Humans are very capable of remaining lean and healthy in their natural environment. The obesity epidemic didn’t start until 1980 and we didn’t even know what a calorie was back in the day.

Anything that reduces our appetite can make us take in fewer calories without having to think about it. It appears that coconut oil has this effect.

Many studies on medium chain fatty acids show that, compared to the same amount of calories from other fats, they increase feelings of fullness and lead to an automatic reduction in calorie intake.

This may be related to the way these fats are metabolized. It is well known that ketone bodies (which the liver produces when you eat coconut oil) can have a powerful appetite reducing effect.

Whatever the mechanism is, it works. In one study of 6 healthy men, eating a high amount of MCTs caused them to automatically eat 256 fewer calories per day.

Coconut Oil Can Help You Lose Fat, Especially The “Dangerous” Abdominal Fat

If coconut oil can boost metabolism and reduce appetite, then it should help you lose fat over the long term.

In fact, there are several studies that support this.

In one study, 40 women were given either 30 grams (2 tablespoons) of either coconut oil or soybean oil for 28 days.

They were instructed to eat fewer calories and walk every day. These were the results:

• Both groups lost weight (about 2 pounds).

• Only the coconut oil group had decreased waist circumference (belly fat) while the soybean oil actually had a mild increase in belly fat.

• The coconut oil group had increased HDL (good) cholesterol levels, while the soybean oil had reduced HDL and increased LDL.

In this study, coconut oil did not cause overall weight loss compared to soybean oil, but it did lead to a significant reduction in belly fat.

In another study in obese men, 30 grams of coconut oil for 4 weeks reduced waist circumference by 2.86 cm, or 1.1 inches.

There are also other studies showing that medium chain fats lead to weight loss, reduced waist circumference and various improvements in metabolic health.

The weight loss effects of coconut oil appear to be fairly mild, except for the abdominal fat.

Abdominal fat, also called visceral fat or belly fat, is the fat that tends to lodge around your organs and cause inflammation, diabetes and heart disease.

Any reduction in abdominal fat is likely to have very positive effects on your metabolic health, longevity and drastically reduce your risk of chronic disease.

These results are far from being dramatic, but consider that all these people are doing is adding coconut oil to their diet.

Combined with other proven weight loss strategies (like cutting carbs and increasing protein), all of this can add up to a significant amount.

Therefore, coconut oil can support a healthy, real-food based weight loss diet, but don’t expect it to work any miracles on its own.

If you’re interested in even more research on coconut oil, then you can find a very impressive collection of studies here.

Bottom Line: Eating coconut is particularly effective at reducing the harmful belly fat in the abdominal cavity, which is strongly associated with disease.

What About The Calories?

It’s important to keep in mind that coconut oil is fat.

Fat has 9 calories per gram… and coconut oil is no exception.

Therefore, if you are eating a fixed amount of calories and then add coconut oil on top of that, then it’s likely to make you gain weight, not lose.

However, most people aren’t counting calories and eating a fixed amount per day.

In these cases, adding coconut oil to your diet will reduce your appetite and probably make you eat less of other foods instead.

So this really is not about adding fat calories to your diet, it is about replacing some of your other cooking fats with coconut oil.

It’s also important not to go overboard and think you need to add tons of coconut oil to your diet to reap the benefits. The studies above used about 30 grams per day, which equals 2 tablespoons.

Even if coconut oil is good for cooking and has some powerful health benefits, your diet should still consist primarily of whole, nutritious foods like plants and animals.

You can read more about the other amazing health benefits of coconut oil here.