More and More people are turning to Coconut oil as their preferred choice of cooking oil. In Fact, Coconut Oil is one of the most unique and beneficial fats for the human body.
Benefits of Cooking with Coconut Oil are that it is a heat stable oil therefore it will not oxidise when heated. It is also anti-microbial and anti-fungal, and best of all it is easier to digest than other oils.
Are all Coconut Oils the same?
No! As with anything on the market these days it is important to do your research as not all coconut oils are the same!!
Depending on the type of processing most coconut oils are refined, bleached and deodorised, significantly impacting the original benefits of the coconut oil.
My favourite most trusted Coconut oils are Banaban and Niugini. These are both Certified Organic Virgin Coconut Oils. Niugini Coconut oil is extracted without the application of heat, thereby ensuring the retention of the original levels of antioxidants (Vitamin E).
What is so bad about Vegetable Oils?
Unlike Coconut Oil, Vegetable oils cannot be extracted by pressing and separating. Vegetable Oils go through an extraction process where they are heated at unnaturally high temperatures causing the oils to go rancid before you’ve even purchased them. Chemicals and solvents are then added to help with the extraction process. Finally, the end product gets deodorised to mask the horrific smell from the chemical processing.
Check out this video to see the actual process of how canola oil is made.
(Heads up its pretty Nasty and NO it’s not a HEALTHY Oil don’t pay attention to the voice over guy)
What about Rice Bran Oil?
The Oil extracted from Rice Bran oil goes rancid very quickly. Rice Bran Oil goes through a similar production process like canola oil using solvents, bleaching agents and deodorises. The solvents and bleaching agents help the rice bran oil to have a loooooooong shelf life. Perfect for supermarkets but far from perfect for the consumer. If you see a bottle of Rice Bran Oil with “Extra-Cold Filtered” on the label this does NOT make it healthy. It is a very clever marketing trick. Extra-cold filtered just refers to the removal of hard fats during the filtration process.
So What are the best oils to cook with?
• Coconut Oil (my Preferred Choice)
• Butter (not an oil but is a better alternative than vegetable Oil)
• Lard / Tallow/ Ghee (Just like your Grandma use to use.) personal choice here
• Olive Oil (I believe Olive Oil is OK to use over a moderate heat source) For more info on this read here
• Avocado Oil
• Hemp Oil
• Macadamia Oil
I hope you found this interesting. Have you made the switch yet?
References Dr Mercola