Health Alert

Cooking with Tropical Oils – Your Healthiest Alternative

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COCONUT OIL  is most recommended oil for cooking purpose. The reasons are mentioned  below:-


Click to see :Healthy cooking in a nutshell

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.

•Promoting heart health
•Promoting weight loss, when needed
•Supporting your immune system health
•Supporting a healthy metabolism
•Providing you with an immediate energy source
•Keeping your skin healthy and youthful looking
•Supporting the proper functioning of your thyroid gland

Part of what makes coconut oil such a healthful oil for cooking is that 50 percent of the fat content in coconut oil is a fat rarely found in nature called lauric acid.  This is also one of the features that distinguishes coconut oil from other saturated fats.

Your body converts lauric acid into monolaurin, which has potent anti-viral, anti-bacterial and anti-protozoa properties.

In addition, coconut oil is about 2/3 medium-chain fatty acids (MCFAs), also called medium-chain triglycerides or MCTs.  These types of fatty acids also produce a host of health benefits.

Best of all, coconut oil is stable enough to resist heat-induced damage, which you cannot say for other oils. In fact, it’s so stable you can even use if for frying (although I don’t recommend frying your food for a number of health reasons).

Dr.Mercola recommend using coconut oil in lieu of every other oil, whether your recipe calls for butter, olive oil, vegetable oil or margarine.


Polyunsaturated fats are the absolute WORST oils to use when cooking because these omega-6-rich oils are highly susceptible to heat damage.

This category includes common vegetable oils such as:

Damaged omega-6 fats are disastrous to your health, and are responsible for far more health problems than saturated fats ever were.

Trans fat is the artery-clogging, highly damaged omega-6 polyunsaturated fat that is formed when vegetable oils are hardened into margarine or shortening.

Dr. Mercola says :”I  strongly recommend never using margarine or shortening when cooking. I guarantee you you’re already getting far too much of this damaging fat if you consume any kind of processed foods, whether it be potato chips, pre-made cookies, or microwave dinners”..

Trans fat is the most consumed type of fat in the US, despite the fact that there is no safe level of trans fat consumption, according to a report from the Institute of Medicine.

Trans fat raises your LDL (bad cholesterol) levels while lowering your HDL (good cholesterol) levels, which of course is the complete opposite of what you want. In fact, trans fats — as opposed to saturated fats — have been repeatedly linked to heart disease. They can also cause major clogging of your arteries, type 2 diabetes and other serious health problems.

Personally I don’t cook very much but when I do I use our Pure Virgin Coconut Oil as it is the most resistant to heating damage, but also a great source of medium chained triglycerides and lauric acid.

So, cleaning these oils out of your kitchen cupboard is definitely recommended if you value your health.

You may click to see :
:New Warning About Olive Oil

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Healthy Tips

Coconut Oil Could Ward Off Type 2 Diabetes.

Diet Rich  Coconut Oil Could Stop Type 2 Diabetes.  A diet rich in coconut oil could ward off Type 2 diabetes.

………..CLICK & SEE.
The oil, used in foods such as margarine, helps prevent insulin resistance.

This is where muscle and fat cells stop reacting to insulin, the hormone that helps to mop up excess sugar in the blood.
Australian scientists used mice to compare the effects of coconut oil-rich foods with a lard-based diet, consumed by many in the developed world.
The results showed coconut-fed mice were much less likely to develop resistance to insulin. Previously, coconut oil has had a mixed reception because it is high in saturated fat, which is linked to high cholesterol.

But coconut fat is now known to be made up of so-called ‘medium chain’ fatty acids, regarded as healthier than the long-chain fatty acids found in animal products such as butter or lard.

Source: Mail online:23rd. Sept. 2009

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Healthy Tips News on Health & Science

7 Reasons to Eat More Saturated Fat

Tim Ferriss of The Four Hour Work Week has posted an exclusive excerpt from Drs. Michael and Mary Eades’ newest book, The 6-Week Cure for the Middle-Aged Middle.

The two doctors note that no matter how the story spins from the denizens of the anti-fat camp, one piece of their advice remains staunchly constant: “You should sharply limit your intake of saturated fats.” But will saturated fats really increase your risk of heart disease and raise your cholesterol? In a word, no. In fact, humans need them, and here are just a few reasons why:

1) Improved cardiovascular risk factors
Saturated fat plays a key role in cardiovascular health. The addition of saturated fat to the diet reduces the levels of a substance called lipoprotein (a) that correlates strongly with risk for heart disease. Research has shown that when women diet, those eating the greatest percentage of the total fat in their diets as saturated fat, lose the most weight.

2) Stronger bones
Saturated fat is required for calcium to be effectively incorporated into bone. According to one of the foremost research experts in dietary fats and human health, Dr. Mary Enig, Ph.D., there’s a case to be made for having as much as 50 percent of the fats in your diet as saturated fats for this reason.

3) Improved liver health
Saturated fat has been shown to protect the liver from alcohol and medications, including acetaminophen and other drugs commonly used for pain and arthritis.

4) Healthy lungs
For proper function, the airspaces of the lungs have to be coated with a thin layer of lung surfactant. The fat content of lung surfactant is 100 percent saturated fatty acids. Replacement of these critical fats by other types of fat makes faulty surfactant and potentially causes breathing difficulties.

5) Healthy brain
Your brain is mainly made of fat and cholesterol. The lion’s share of the fatty acids in the brain are actually saturated. A diet that skimps on healthy saturated fats robs your brain of the raw materials it needs to function optimally.

6) Proper nerve signaling
Certain saturated fats, particularly those found in butter, lard, coconut oil, and palm oil, function directly as signaling messengers that influence metabolism, including such critical jobs as the appropriate release of insulin.

7) Strong immune system
Saturated fats found in butter and coconut oil (myristic acid and lauric acid) play key roles in immune health. Loss of sufficient saturated fatty acids in white blood cells hampers their ability to recognize and destroy foreign invaders, such as viruses, bacteria, and fungi.

Source: Four Hour Work Week September 6, 2009

It is recomended to use  olive oil, but recommend against the use of canola oil, despite its widely perceived healthful reputation. In order to be fit for human consumption, rapeseed oil (which is canola oil) requires significant processing to remove its objectionable taste and smell. Processing damages the oil, creating trans fats. Also, the oil is sensitive to heat, so if used at all, it should never be used to fry foods.

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Can Krill Help You Lose Weight?

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Omega-3s sourced from krill are more effective than fish oil in combating some metabolic symptoms, including raised fat levels in the heart and liver and violent mood swings.

The study concludes that while both fish-sourced and krill-sourced omega-3 fats are effective in reducing fat levels, krill is more effective.

The researchers said the mechanisms of why this was the case had not been made clear in the study, but suggested long-chain polyunsaturated fatty acids (LCPUFAs) may reduce activity in the endocannabinoid system. The endocannabinoid system consists of a group of neuromodulatory lipids and receptors that influence appetite, pain sensation, mood and memory.

The researchers found that, when parameters associated with obesity were considered, krill oil reduced rat heart fat levels by 42 percent, compared to 2 percent for fish oils.

In the liver, a 60 percent reduction was observed for krill, 38 percent for fish oil. Fat build up in the liver can lead to insulin insensitivity and cause type 2 diabetes

Resources: June 30, 2009
Journal of Nutrition June 23, 2009

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Butter Or Margarine: Which is Better for baking?

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‘You have to pick the lesser of two evils,’ a dietitian says. ‘In butter, it’s the saturated fat content, and in margarine, it’s trans fat.’

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The composition of the fats in butter and margarine is very different. Butter has much more cholesterol-raising saturated fat.

If there’s one indulgence that’s practically unavoidable this time of year, it may well be the tray of holiday cookies. Adorned with sprinkles, spread with jam and frosting or dusted with powdered sugar, such cookies are a far cry from a healthful snack. Still, many cooks may nonetheless stand in their kitchens and wonder: Is it better to make them with margarine or butter?

Butter and margarine have a similar overall fat content — and therefore a lot of calories, says Katherine Zeratsky, a registered dietitian with the Mayo Clinic in Rochester, Minn. But the composition of the fats in butter and margarine differs significantly.

“You have to pick the lesser of two evils,” Zeratsky says. “In butter, it’s the saturated fat content, and in margarine, it’s trans fat.”

A tablespoon of butter contains more than three times the amount of cholesterol-raising saturated fat than the same amount of margarine — 7 grams in butter compared with 2 grams in margarine.

In addition, butter and margarine contain mono- and polyunsaturated fats, but margarine contains them in far greater amounts: close to 9 grams per tablespoon compared with butter’s 3.5 grams. These fats don’t raise LDL cholesterol — and some can help lower it, says Penny Kris-Etherton, professor of nutrition at Penn State University in University Park, Penn.

Margarine’s drawback is its trans-fat content. Margarines are made from blends of vegetable oils, such as corn, soybean, safflower or canola. Hydrogenation, a chemical process, replaces double chemical bonds in those oils with single chemical bonds, making the liquid oils solid at room temperature. When that replacement process is incomplete, the result is a partially hydrogenated oil, also known as a trans fat. Trans fats are what make margarine solid instead of liquid — but they’ve also been shown to be even worse for heart health than saturated fats. Not only do trans fats raise LDL cholesterol levels, they also lower HDL, or good, cholesterol.

For the last two years, manufacturers have been forced to list trans fats on food labels; as a result, many have reformulated their margarines (and other products) to lower or eliminate their trans fat content.

But the letter of the law is such that a food can claim to have no trans fat as long as it contains less than 0.5 gram of trans fat per serving. “Even when the label says trans fat-free, it doesn’t really mean that,” says Barry Swanson, a food science professor at Washington State University in Pullman.

Food scientists, meanwhile, are still experimenting with alternatives to trans fats, which have been put into foods since the label law, says Richard Hartel, professor of food engineering at the University of Wisconsin-Madison. Many manufacturers are replacing trans fats with a blend of vegetable fats; one common substitute is palm oil, which was condemned decades ago for its large fraction — 50% — of saturated fat. Today, manufacturers often alter that fraction, but the final fraction of saturated fats in margarine containing palm oil may not be discernible from the label, Swanson says.

Butter, on the other hand, is and always has been churned milk, a fact that makes it preferable to certain consumers, Zeratsky says. But that very fact means that butter, as an animal product, is loaded not only with saturated fat but also contains cholesterol — something margarine doesn’t contain.

Of course, when it comes to baking cookies, there are other factors on which to base the butter or margarine decision: aesthetics and flavor.

Butter contains an abundance of small-chain fatty acids, which readily break down during the baking process into a variety of molecules with a range of flavors — lending baked goods a rich, buttery flavor, Swanson says. The flavor imparted by the long-chain molecules in vegetable oils, on the other hand, is far less complex.

Butter and margarine both tend to make thin, flat cookies. Though tub margarine often has more of a healthful profile than stick margarine — it has more polyunsaturated fat and is less likely to contain trans fat — cookies made with tub margarine will be very thin and oily due to tub margarine’s high liquid content, says Eric Decker, chairman of the department of food science at the University of Massachusetts at Amherst.

Of course, sticklers for a cookie with light texture and volume know that the secret is neither butter nor margarine — it’s often shortening or lard, fat content be damned.

Hartel, author of “Food Bites: The Science of the Foods We Eat,” says he uses a combination of butter and shortening when baking cookies. “Ultimately, that’s a personal choice. The key is not to eat too many cookies.”

Sources: Los Angles Times

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