I remember some years ago when the Mediterranean diet was promoted as the best food plan to follow and a major component of the diet was in fact olive oil. Olive oil does offer great benefits, but only if it as a pure as possible and served close to room temperature such as dressing on a salad. Heating the oil at a high temperature causes it to oxidize because it does not have a stable heating point. When a fat source oxidizes in such a fashion it converts from healthy to harmful. If you are making such effort to improve your food choices they should be cooked in a way that reflects that intent. Cooking with harmful fats can cause a lot of inflammation in the body and unfortunately work against you.
Best Cooking Oils
The oils used in most processed foods include canola, vegetable or corn oil which are very bad for us. The family of hydrogenated oils are typically found in “junk food” and should be avoided at all costs since they are been linked with causing cancer and other diseases. By minimizing processed foods in our diets it is easy to keep consumption of these substances to a minimum. When it comes to cooking we have to readjust our way of thinking. Growing up saturated fats were viewed as the devil and were supposed to be eliminated if at all possible. New research is shedding light on the fact that saturated fats are not bad at all, but like anything it is key to pick the right sources.
What are the best oils to pick?
I almost always cook with coconut oil and happen to really love it. However, when I first started to incorporate it in my diet the taste seemed very strong to me. I’ve developed a genuine affinity for it, but I know some people cannot be converted. Another good choice for cooking is Kerry Gold Butter or any butter that uses milk from grass-fed cows. I recommend Kerry Gold because it is inexpensive and easy to find in most commercial super markets. I also like Grapeseed oil when I want my food to have more of an olive oil style flavor – trust me it is very similar. Avocado oil and olive oil are my choices to use as a dressing on vegetables or salads because they offer the most benefits when they are not heated. MCT oil is also a great oil that I often add to all kind of food including salads, yogurt, oatmeal and protein shakes. I probably consume 2 teaspoons daily on average because of the amazing benefits it offers. It has absolutely zero taste and the oil itself is completely clear. MCT stands for Medium Chain Triglycerides which is fat naturally found in coconut and palm kernel oil. This fat is very easily digested and reported to encourage energy expenditure and not store fat. Therefore it has been linked to help support healthy weight and body composition.
Time to get cooking! Enjoy your Monday.
Question of the day: What type of oils do you usually use in your food?