Smarter Oil Alternative to Replace Other Oils in Your Kitchen

[RadheSyamasunder]

The truth about coconut oil is obvious to anyone who has studied the health of those who live in traditional tropical cultures, where coconut has been a nutritious diet staple for thousands of years.

Back in the 1930’s, a dentist named Dr. Weston Price traveled throughout the South Pacific, examining traditional diets and their effect on dental and overall health. He found that those eating diets high in coconut products were healthy and trim, despite the high fat concentration in their diet.

Similarly, in 1981, researchers studied populations of two Polynesian atolls. Coconut was the chief source of caloric energy in both groups. The results, published in the American Journal of Clinical Nutrition, demonstrated that both populations exhibited positive vascular health. There was no evidence that the high saturated fat intake had a harmful effect in these populations.

coconut oil is finally beginning to get the respect it deserves as a smart alternative to other oils.

The many benefits of coconut oil are finally reaching the mainstream.

Benefits like:

Promoting your heart health
Promoting weight loss when and if you need it
Supporting your immune system health
Supporting a healthy metabolism
Providing you with an immediate energy source
Helping to keep your skin healthy and youthful looking
Supporting the proper functioning of your thyroid gland
Loved the taste and the enhanced flavor added to their food
Embraced the improvement made to their skin when used as a lotion

TWO OILS TO CHOOSE

The first, extra-virgin olive oil, is a better monounsaturated fat. It works great as a salad dressing.

However, it is not the best oil to cook with. Due to its chemical structure, cooking makes it susceptible to oxidative damage.

And polyunsaturated fats, which include common vegetable oils such as corn, soy, safflower, sunflower and canola, are absolutely the
WORST OILS to use in cooking. These omega-6 oils are highly susceptible to heat damage because of all the double bonds they have.

I strongly urge you to throw out those omega-6 vegetable oils. Why?

Reason #1: Most people believe that frying creates trans fats. That is not the major problem. Although some are created, they are relatively minor. There are FAR more toxic chemicals produced by frying omega-6 oils than trans fats.

Frying destroys the antioxidants in oils and as such oxidizes the oils. This causes cross-linking, cyclization, double-bond shifts, fragmentation and polymerization of oils that cause far more damage than trans fats.

Reason #2: They contribute to the overabundance of omega-6 fats in your diet, and the imbalance of the omega-6 to omega-3 ratio. Excessive consumption of omega-6 fats contributes to many health concerns.

There is only one oil that is stable enough to resist heat-induced damage, while it also helps you promote heart health, maintain normal cholesterol levels and even supports weight loss — 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 recipes. Even it's not recommended to fry foods, if you must fry, by all means use coconut oil — it’s your smartest choice.

Curiously, coconut oil contains the most saturated fat of all edible oils. We continue to be inundated by media portrayals of saturated fats as dangerous, but now you know better.

FACT: Heart disease is the #1 cause of death in the U.S. And heart disease is often a silent killer. The first sign of cardiovascular disease is commonly a heart attack, and sadly, over one third of heart attacks are fatal.

And despite the propaganda, the truth is this: it is UNSATURATED fats that are primarily involved in heart disease, not the saturated fats, as you have been led to believe. Countries that subsist on a coconut-based diet appear to enjoy good heart health.

The U.S. Department of Health and the FDA estimate that artificially hydrogenated trans-fats — the type found in fast food, processed foods and your favorite pastries — are ultimately responsible for a huge number of fatal heart attacks every year. These dangerous unsaturated fats are the ones you should ban from your diet, not naturally pure coconut oil, which is a better alternative because it contains very few fats with highly perishable double bonds — and also has NO TRANS-FATS.

[Laksmidevi]

What about ghee? Also, I have read that any oils that solidify at room temperature will react the same way in your veins. Coagulate. Olive oil & ghee remain un-coagulated at room temperature. I also read that the best coconut oils are from the green coconut, not brown hardened ones.

[RadheSyamasunder]

Ghee made from pasturiesed and homogeniezed milk bear the same consequences of toxisity and poisoning the body as indicated in the article presented before. Coconut oil made from the green coconut is the best, it's true.