Anyway, back to the purpose for this morning's post...
So I'm learning how which kinds of cooking oil can also contribute to this problem!
Yes, I really like Dr. Mercola's articles: not only do they present his own research and findings, but that of other experts as well. He is continually interviewing others and reporting upon THEIR findings as well. So these articles aren't just one man's thoughts and opinions. Plus, you can Google these topics for yourself and learn what you will, once you know where to start.
Cooking with Tropical Oils – Your Healthiest Alternative
Consuming a majority of your food uncooked is a cornerstone of optimal health. Nevertheless, most people prefer to cook their food, at least occasionally. When you do, you're going to cook with some form of oil. The question is, what's the best, healthiest type of oil to use when cooking?coconut oil is okay to cook with. It's a saturated fat. Your body will burn it as fuel or it will get rid of it some other way. It won't store it in your body.. So from that point of view, if you're going to use oil then that's a good one to use."
Unlike carbohydrates, which can also deliver quick energy to your body, coconut oil does this without producing an insulin spike. It acts like a carbohydrate, but without any of the debilitating insulin-related effects associated with long-term high carbohydrate consumption. There are additional health benefits of coconut oil.
coconut oil is okay to cook with. It's a saturated fat. Your body will burn it as fuel or it will get rid of it some other way. It won't store it in your body.. So from that point of view, if you're going to use oil then that's a good one to use."
Unlike carbohydrates, which can also deliver quick energy to your body, coconut oil does this without producing an insulin spike. It acts like a carbohydrate, but without any of the debilitating insulin-related effects associated with long-term high carbohydrate consumption.
There are additional health benefits of coconut oil.The Worst Cooking Oils of All
Polyunsaturated fats are the absolute WORST oils to use when cooking because these omega-6-rich oils are highly susceptible to heat damage.This category includes common vegetable oils such as:
- Corn
- Soy
- Safflower
- Sunflower
- CanolaDamaged omega-6 fats are disastrous to your health, and are responsible for far more health problems than saturated fats ever were.Trans fat is the artery-clogging, highly damaged omega-6 polyunsaturated fat that is formed when vegetable oils are hardened into margarine or shortening.I strongly recommend never using margarine or shortening when cooking. I guarantee you you're already getting far too much of this damaging fat if you consume any kind of processed foods, whether it be potato chips, pre-made cookies, or microwave dinners...Trans fat is the most consumed type of fat in the US, despite the fact that there is no safe level of trans fat consumption, according to a report from the Institute of Medicine.Trans fat raises your LDL (bad cholesterol) levels while lowering your HDL (good cholesterol) levels, which of course is the completeopposite of what you want. In fact, trans fats -- as opposed to saturated fats -- have been repeatedly linked to heart disease. They can also cause major clogging of your arteries, type 2 diabetes and other serious health problems.Personally I don't cook very much but when I do I use our Pure Virgin Coconut Oil as it is the most resistant to heating damage, but also a great source of medium chained triglycerides and lauric acid.So, cleaning these oils out of your kitchen cupboard is definitely recommended if you value your health.
See this article for additional
Important, New Information about Olive Oil
http://articles.mercola.com/sites/articles/archive/2010/10/30/rudi-moerck-on-cooking-oils.aspx?aid=CD945
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