Typically, the less processed and heat-treated the food is, the more nutritious and healthier it is going to be. Nevertheless, most people prefer to cook their food, at least occasionally. When you do, you’re going to cook with some form of oil.
The question is, what’s the best, healthiest type of oil to use when cooking?
Dr. Rudi Moerck has studied oils for a long time, and offers some intriguing insights.
Cooking with Tropical Oils – Your Healthiest Alternative
I have, for many years now, recommended coconut oil on the basis and the supposition that it doesn’t contain much unsaturated fat. As a result, it’s not going to be damaged by heat and create trans fats like some other oils. (Another tropical oil that is very similar is palm oil.)
Dr. Moerck agrees, saying:
“I would say that coconut oil is okay to cook with. It’s a saturated fat. Your body will burn it as fuel or it will get rid of it some other way. It won’t store it in your body. So from that point of view, if you’re going to use oil then that’s a good one to use.”
Interestingly, unlike carbohydrates, which can also deliver quick energy to your body, coconut oil does this without producing an insulin spike. Yes, it acts like a carbohydrate, but without any of the debilitating insulin-related effects associated with long-term high carbohydrate consumption.
But that’s merely the beginning.
Read more: Basics, Diet & Nutrition, Eating for Health, Food, Health, Raw, coconut oil, cooked food, cooking oil, dr. joe mercola, Dr. Joseph Mercola, dr. mercoa, heart health, joe mercola, Joseph Mercola, mercola, olive oil, raw food, trans fat, weight loss
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