To maintain optimal food nutrients and make a cooked meal as healthy as possible it is important to cook with (heat) oil that is stable. The more stable the oil the higher it’s smoke point, meaning it does not breakdown, oxidize and become toxic in the food and body.
When you heat an oil that is sensitive to light and/or heat it is damaged. When you cook food using unstable oils, the entire meal becomes toxic from the oxidized oil and you ingest an enormous amount of free radicals (unstable oxygen). Research has shown that the major cause of free radical damage to our cells, organs and skin is from ingesting oxidized oils.
Olive oil is one of the healthiest oils we can consume, rich in nutritional value and oleic acid. Sadly it is often used for cooking, making it a perfect example of how a healthy oil in its raw state, becomes unhealthy once heated. Olive oil is monounsaturated and therefore susceptible to damage (oxidation) once exposed to heat and higher temperatures. The smoke point temperature of olive oil remains a controversial topic. Consideration must be taken to if it is refined, cold pressed, virgin or extra virgin and so on. Olive oil is delicious and to be safe is best consumed raw.
Coconut oil is the most stable of any known butter or oil. It can be heated to temperatures as high as 170 degrees Fahrenheit. Therefore, if you are going to heat or cook any food coconut oil should be the only oil used. This means using coconut oil in place of butter, margarine, olive oil, canola oil, corn oil, safflower oil, grape seed oil, peanut oil etc. Unlike these oils coconut oil does not form dangerous trans fatty acids when heated because it is a completely saturated fat.
Coconut oil is not just healthy for cooking it also helps protect food nutrients and offers unique healing properties when used both internally and externally.
Olive oil, fax seed oil, hemp oil, avocado, nuts and seeds are all an excellent and essential source of healthy fats. To receive the health benefits of these fats they must only be ingested in their raw state. I continue to use olive and flax oil for my salad dressings and only coconut oil for cooking and baking. It is a small shift to make for enormous health (and beauty) benefits.
I do believe we receive powerful nourishment and nutrition when we take our food as it is found direct from its source, raw. I also however enjoy the creativity, delicacies and comfort of a warm cooked meal. Especially during these colder winter months.
Some coconut oils might have an overpowering flavour when you cook with them. Thats why many people like to use Coconut Magic Coconut Oil. It has a mild non invasive taste and also offers safe and healthy cooking.
Enjoy food and life with radiant health!
Find the Author Jenni Madison on Google +
Author: Jenni Madison
Jenni started Coconut Magic when she returned from living in Thailand in 2011.Whilst abroad, Jenni had discovered the most amazing quality of coconut oil and experienced her own health transformation. Jenni returned with very little other than her coconut oil discovery and a desire to share it with the world. Just a few months after her return coconut oil and a whole new perception of well being started to become 'rediscovered' in the west. People were looking for clean, pure and sustainable, health products. People were eager to learn about health food, raw food and healing with plant-based nutrition. Based on this, alongside Jenni's passion to share what she had discovered in the East, the company grew fast.
Coconut Magic is committed to bringing you the highest quality coconut products, backed by sustainable, fairly traded production, and well being education.
Find author Jenni Madison on Google+