[amazon_link asins=’B00DS842HS,B00Y8HZS1W,B00PMR3QF2,B00CPZPYLS,B06VZ3SRGD,B01766NTU8,B003OGKCDC,B01M2WIOR5,B00HNTPF7E’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’62ce31c3-7fe8-11e7-a1a1-01e6bf717231′]
COCONUT OIL is most recommended oil for cooking purpose. The reasons are mentioned below:-
…….CLICK & SEE THE PICTURES
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.
THE WORST COOKING OILS OF ALL :-
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 :WHAT IF THERE WAS A CURE FOR ALZHEIMER’S DISEASE AND NO ONE KNEW?
Source :New Warning About Olive Oil