A Guide to the Best Cooking Oils for Health

HJ: Of the oils listed here, Olive, Avocado and especially Macadamia nut oil also have the best Omega 6 : Omega 3 ratio, which is also an important characteristic of oils for health.  Avocado and Macadamia nut oil are also very heat stable.  Coconut oil is another relatively stable oil, which has the benefit of containing caprylic acid, which is a potent anti-fungal and can be of benefit to much of humanity today due to widespread candida infection. – Truth

Cooking oils 101 – Choosing the best oils for your health

by Jonathan Benson, staff writer 

Natural News

(NaturalNews) Contrary to popular belief, not all fat is bad for your health. Many fats, in fact, actually promote healthy weight maintenance and a well-functioning cardiovascular and nervous system, among many other benefits. But with so much misinformation out there about the nature of fats and oils, it can be difficult for many people to make sense of the issue, to the detriment of their own health.

To help simplify the matter, here are some helpful tips for choosing the best edible oils for your health:

Coconut oil. Perhaps the most misunderstood — and also one of the healthiest — oils you can consume, coconut oil is an amazingly-versatile, nutrient-dense superfood that is the richest known source of medium-chain fatty acids (MCFAs), which aid in the proper digestion and assimilation of fats, as well as boost energy levels. Coconut oil is also rich in healthy saturated fats and antioxidants, and has been found to promote brain health, boost immunity, and strengthen thyroid function.

Since it has a high smoke point and is incredibly shelf stable, coconut oil is great for both cooking and eating raw. Many people regularly eat unrefined, extra virgin coconut oil by the spoonful, as it is a powerful antifungal, antibacterial, and antiviral food that is rich in disease-fighting lauric acid. Coconut is also a powerful energy booster, as it quickly penetrates cells and provides rapid nourishment. (http://www.naturalnews.com/coconut_oil.html)

Red palm oil. This one is a bit more controversial, as palm plantations are said to be slowly overtaking the natural habitats of orangutans and other animals. But when cultivated responsibly, red palm oil is an excellent, shelf-stable oil that is rich in tocotrienols (vitamin E) and carotenes (vitamin A). Similar to coconut oil, red palm oil has a high smoke point, does not require hydrogenation to remain stable, and is completely free of trans fatty acids, which makes it an excellent option for cooking and baking.

Red palm oil is pretty much the only oil that has a perfect balance of both tocopherols and tocotrienols, which together encompass the gamut of vitamin E’s many unique forms. Red palm oil also contains nearly 13 times more vitamin A-producing carotenes than carrots, which make it one of the richest plant sources of this important nutrient. (http://www.tropicaltraditions.com/red_palm_oil.htm)

Avocado oil. A relatively underrated fat, avocado oil is gaining popularity as a powerful, free radical-fighting “super-oil” that protects cellular mitochondria from destruction. Rich in phytonutrients, avocado oil does not easily oxidize, which makes it preferable to sunflower, safflower, canola, soybean, corn, and peanut oils, which are often recommended in many mainstream health circles as being healthy. (http://www.naturalnews.com)

The antioxidants found in avocado oil have a unique ability to effectively enter cell mitochondria and shield cells against disease-causing oxidation. Many fruits and vegetables that are rich in antioxidants lack this ability, at least to the same degree. Avocado oil is also a powerful weapon against heart disease and aging. (http://www.huffingtonpost.co.uk)

Read the rest of the article here: Natural News

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