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Let’s Talk Cooking Oil

February 12, 2019

By Joan McDaniel            February 12, 2019

This is a reprint of my original article:

Is Your Cooking Oil Healthy?

June 24, 2012

NEW INTRODUCTION

This is one of my first articles.  It’s covering my first essential discovery and researched Food that being coconut oil.  I began by comparing coconut oil other cooking oils.  Back in 2012, I was very sick and didn’t know very much about health, food and getting well. I had just started to express myself and the article is very boxy but It lead me on to bigger and better things.

This is basic stuff but, I was shocked at what I was finding.  With each new natural food, I began to feel better almost instantly.

I want to include my original approach even though I didn’t actually know what I was doing. As I originally said,  I felt the pain and  the fire slowly reduce with my first taste of Coconut Oil.  I had found my first real healing food.

In this article, I began to uncovered other cooking oils and why I had never heard of coconut oil.  I found out it all came down to a Dwell-kept secret.  It was the dirty word called —— SATURATED FAT.

BACK TO THE ORIGINAL ARTICLE

As I have said before in my previous posting I have been doing a great deal of research.  This posting will discuss what I have found about Cooking Oils.  I have used several sources for this information some from the Internet other from books.  My strongest support comes from :

Dr. Bruce Fife, N.D., M.D. 

Dr. Joseph Mercola  

Health Ranger 

and many others.

cooking-oil-300x218

A Guide to Choosing Cooking Oils

Fat – Is a food-energy source. Fat has received a bad reputation in the public’s eyes for many years. There are good fats and there are bad fats. Oxidized or artificially produced fat such as; polyunsaturated vegetable oils margarine, and shortening (Crisco)  are BAD and any amount and all natural fats are GOOD.

A current word 2/12/19; It has taken me some time to understand this but We Get Fat Because We Are Not Eating Fat. This will take a long time to understand.  It will take years for me to really understand.  Stay Tune

One reason is to digest fat we need to slow down digested. Fat slows down the movement of food in the digestive system allowing food more time to be digested and more nutrients especially minerals are absorbed.  Low-fat diets prevent the complete digestion of food promoting mineral deficiencies, such as absorption of Calcium to prevent osteoporosis.

Fat as an energy food, gives twice as much energy as an equal weight of the other energy foods – protein and carbohydrates.

Three types of Fat:

There are three kinds of fat:  Saturated, Monounsaturated, and Polyunsaturated. They are differentiated by their molecular structure.

Saturate fat – Is a vital nutrient. It is not a poison. It is an important source of energy, it aids in the digestion process, helps the heart and other vital organs, it helps the body maintain its health.  In fact, if the body does not get saturated fat and/or monounsaturated fat it will make it on its own but not enough for optimal health.

Polyunsaturated fat – is a fatty acid mostly found in plants, it is four or more hydrogen atoms short of saturation. Polyunsaturated fats are the absolute WORST oils to use when cooking because these omega-6 rich oils are highly susceptible to heat damage.

When these fats are exposed to heat, light or oxygen they readily oxidize (to your car that means rust) and form free radicals. 

Our diet needs polyunsaturated fat, our bodies cannot produce this fat so they are essential that we eat them daily.  We must have some in our diet but not cooked or heated but left cold.  Too much can also be detrimental.  Consumption exceeding 10% Omega-6 oils of total calories can lead to blood disorders, cancer, liver damage, and vitamin deficiencies.

When polyunsaturated fats or oils are heated they become known as 4-hydroxy-trans-2-nominal (4-HNE).

Monounsaturated fat – is two hydrogen atoms short of being a saturated fat. Olive oil is mostly Monounsaturated than ¼ saturated and polyunsaturated.

SATURATED FAT IS GOOD FOR YOU!!!

26-Coconut-Oil

Saturated Fat, I found is good for you.  Saturated Fat in the form of Coconut Oil is used essentially in most of the world’s Tropical Islands.  The natives are born with coconut oil and they use it for everything and on everything including their hair.  Coconut Oil is one of the Islands main source of food.

But in America, Coconut Oil and Saturated Fat were determined by Government specialist to be unhealthy for the Standard American Diet (SAD)

This fat’s bad reputation started in the 1960s, when Dr. Ancel Keys, PhD (1904-2004) using what he called the Mediterranean diet suggested eating too much fat was unhealthy (1953).

He is known as the father of the low-fat diet.  He was with the university of Minnesota A physiologist and nutritionist.   During WWII he came up with ready-to-eat provisions called Field Rations, Type K which eventually came to be known as K Rations.

eisenhowerrations

Eisenhower eating Field Rations

Dr. Keys later work on eating fat and Heart disease made a great impact on the American diet. He concluded that fat elevated cholesterol causing for no known reason a buildup of plague in the arteries walls, known as the Cholesterol hypothesis (Diet-Health Hypothesis, and Lipid Hypothesis).

What Dr. Keys failed to study and ignore, is our previous history, our ancestors eating fat, and their  miracle survival of thousands of years before that date.  Animal fats (Lard), beef tallowbutter, cheese, chicken fat, coconut and palm oil, eggs, ghee (clarified butter), milk, mutton tallow, Nutmeg oil, Peanut Oil, Sour cream, and Vinegar were the common crucial fats used throughout the history of mankind and maintaining healthy cells, healthy organs, and a healthy body.

In an article of June 26, 2014 said Sketchy Research Got Us Eating Low Fat Diets — And It Could Be Killing Us

This article originally appeared on Popular Science

I not only found the article but a book on the subject

13 Nutrition Lies That Made The World Sick And Fat

A review of a book Big Fat Surprise by Teicholz here

This article originally appeared on Popular Science

Sketchy Research Got Us Eating Low Fat Diets — And It Could Be Killing Us

13 Nutrition Lies That Made The World Sick and Fat

 

Note the Low-Fat diet is not the Atkins Low Carbohydrate Diet.  Dr. Atkins was the first Dr. that stood up against the low-fat diet and established the low-carb Atkins Diet which used the  Glycemic index. That diet and other things will be in another post right now let’s continue with a look at fats.

Kinds of Foods of the Different Fats

Saturated Fat Foods – Animal fats (Lard), beef tallow,  butter, cheese, chicken fat, coconut and palm oil, Dark Chocolate (COCO), whole eggs, Fatty Fish (Mackerel, Salmon, Sardines, and Trout), ghee (clarified butter), whole milk, Processed Meat (Not naturally or grass-fed meat), mutton tallow, nuts, Nutmeg oil, Peanut Oil, Sour cream, and Vinegar were the common crucial fats used throughout the history of mankind and maintaining healthy cells, healthy organs, and a healthy body.

Polyunsaturated Fatty Foods – This category includes common vegetable oils (polyunsaturated oils) such as: Canola, Chia Seed, Cod Liver, Corn, Cotton Seed, Fish Oils, Flaxseed, Hemp Seed, Herring, Lecithin,  Linseed, Menhaden (Fish Oil), Safflower, Salmon Oil, Sardine Oil, Sesame seed, Soybean, Sunflower, Vegetable Oil, and Wheat germ. Polyunsaturated fat consists of both Omega-3 and Omega-6. 

 

Monounsaturated Fatty Foods – Almond, Avocados, Butterfat, Grape Seed, Olive, Peanut, Pumpkin, rapeseed (canola Note avoid this oil) and Sesame is Good source for fat but becomes toxic if heated.  Heating causes the oil to become oxidized

If you look at the chart below you will find the best oil to cook with is—-

Note: only Coconut Oil, Butter, and Ghee can safely be heated to cook with.

Type of Fat and Percent Composition 

Scan 2019-2-12 08.42.12

High in Saturated fat, low in the others so the winner is

And the best oil for cooking is?????

cutecoco

COCONUT OIL!!!!!!!!!!!!!!!!!!

Something Else To Know

Did you know your body cannot digest or absorb vegetables and/or fruits which contain Fat-Soluble vitamins or minerals unless they are eaten with fats. Fat such as oil, coconut oil or butter.  A vitamin tablet will not help for they too need fat to be absorbed by the body using fat.

New Warning About Olive Oil

220px-Olivesfromjordan

Posted By Dr. Mercola | September 27,  2003

Olive Oil Good for Health but Not for High heat Cooking

This information is for a future article, but just in passing it uncovers another unknown fact.

DO NOT COOK WITH OLIVE OIL

Researchers concluded that olive oil is a major contributing factor to the health benefits of the Mediterranean diet. While olive oil can and should be a healthy part of your diet, what most people do not appreciate is that olive oil should not be used to cook with.

Olive oil should be used cold or applied to a dish after it has been cooked.  Olive oil is primarily a monounsaturated fat which when heated can easily break-down and become perishable with oxidative damage and then forms free-radicals. As it turns out, extra-virgin olive oil contains chlorophyll that accelerated decomposition and makes the oil go rancid rather quickly.

So if you plan on using a fat to cook with, your clear choice is coconut oil or butter. Coconut oil is rich in lauric acid which is a proven antiviral and immune system builder.

So in evaluating plant oils for cooking, it should be clear that oils that contain a high percentage of saturated fatty acids are more stable than those that contain a high percentage of polyunsaturated fatty acids.

When exposed to high heat and light during processing, storage, and use, oils that contain a high percentage of polyunsaturated fatty acids tend to contain more free radicals than oils that contain mainly saturated and/or monounsaturated fatty acids.

Olive oil can go rancid or even toxic when heated above about 374 degrees Fahrenheit (190 degrees Celsius) because it is in a class of oils with a low smoke point.” Natural news

I have found that I can add olive oil after I have cooked the food.  I also found that if I mix olive oil with coconut oil, coconut oil stays liquid.  As long as you don’t heat the olive oil it is very good for you.

Mercola

Dr. Mercola Interviews Dr. Rudi Moerck on Cooking Oils

Until my next post

Related

Another Look at Cooking Oils

In “Government”

And What do you do with Coconut Oil?

In “Cholesterol”

Coconut Oil Helped Me Get Well Again

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