I only use two oils in my food preparation. The first is extra-virgin olive oil. It is a better mono-saturated fat that works great as a salad dressing. However it should not be used for cooking. Due to its chemical structure, heat makes it susceptible to oxidative damage. And polyunsaturated fats which include common vegetable oils such as corn, soy, sunflower and canola are absolutely the worst oils to use in cooking. These omega-6 oils are highly susceptible to heat damage because of their double bonds. I strongly urge you to throw out those omega-6 vegetable oils in your cabinets. There is only one oil that is stable enough to resist mild heat-induced damage while it also helps to promote heart health and even supports weight loss and thyroid function - Coconut Oil. So whenever you need an oil to cook with, use Coconut oil instead of butter, olive oil, vegetable oil, margarine or any other type of oil called for in the recipe. Even though I do not fully recommend frying foods, if you must fry, by all means use Coconut oil. It’s your smartest choice.
Leave a comment