One of the most common and well known cooking oils is canola.
Extracted from the seeds of a variety of brassica plants which are from the same family as the cabbage, kale, broccoli, Brussels sprouts, mustard greens etc.
These vegetables aren’t considered as being a source of fat but the mustard greens are 29% Erucic acid – which is a monounsaturated omega 9 fatty acid.
The problem with canola oil is that it needs to be partially refined or hydrogenated prior to commercial use. This means that it is a source (and sometimes high levels) of trans fatty acids.
Olive oil is known for its association with healthy diets. Originating from the Mediterranean and a big part of the Prasouda diet, researches have long been shouting the health benefits to olive oil.
One caution about olive oil is, studies now suggest you should not cook with it. Oils properties can change when they are heated as in the case of olive oil it becomes ‘damaged’ when heated. The oleic acid – also found in human breast milk and is a very important fat for the myelin in the brain – when heated it is changed at the cellular level. So much so that it changes from being one of the healthiest oils to one that can cause cancer and heart disease.
Used with salads, dips and side dishes it is a boost to your health. I found this video too that shows you how to make a delicious cold Mediterranean soup that you will like.
Best oil to cook with
Coconut oil has lauric acid, which is known for its antiviral properties and ability to enhance the immune system. High temperatures will not damage the coconut oil.
Coconut oil is also a excellent source of lauric acid which is a boost for your immune system and known too be antiviral as well which makes this a healthy cooking oil.
Unfortunately most of the coconut oils available have been bleached, deodorized, refined, and have been processed with chemicals.
There is one virgin coconut oil that comes highly recommended by Dr. Mercola and his research team. It is the Tropical Traditions brand of Virgin Coconut Oil. It contains no GMO ingredients, certified organic, and has not been through the process of refining, hydrogenation or bleaching. Made from fresh coconuts grown in a unpolluted, rural area of the Philippians.
The Virgin Coconut Oil is rich in flavour and aroma of fresh coconut.
The coconuts are certified organic and have not been exposed to chemicals or chemical fertilizers so when cooking with this coconut cooking oil you can be confident you have the most healthy cooking oil there is.
The Tropical Traditions Expeller Pressed Coconut Oil has been manufactured in the a way that is referred to as physical refining and is the old way of doing it. There are no solvent extracts used, it is not hydrogenated and has no trans fatty acids.
The Expeller Pressed is less expensive than the Virgin Coconut Oil and has a bland taste due to the steam deodorizing process.
**Today’s refining processes as used by other brands use a chemical and solvent extraction methods. It is quicker and cheaper and produces more product.