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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:-

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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:

Corn
•Soy
Safflower……..saffola
Sunflower
•Canola
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

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Daily Dose of Nuts Benefit Heart Health

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A daily dose of nutswalnuts, almonds, pistachios— can make up for a heart-healthy diet, according to Mayo Clinic researchers.

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Most nuts contain some nutrients that can benefit heart health and help with cholesterol control.

They include unsaturated fats, omega-3 fatty acids, fiber, 1-arginine and plant sterols. Nuts have been shown to reduce low-density lipoproteins (LDL, or “bad” cholesterol) levels in the blood.

Eating nuts also can reduce the risk of developing blood clots and improve the health of the lining of the arteries.

The above benefits suggest that eating nuts, in limited amounts, may reduce the risk of heart disease, though studies haven’t yet proved this conclusively.

Almost any type of nut is nutritious — and high in calories. It is best to eat nuts in moderation, no more than a handful a day.

Also, choose unsalted or low-salt versions and use nuts as a substitute for saturated fats, such as those found in meats, eggs and dairy products.

Source: The study has been published in the latest issue of Mayo Clinic Women’s HealthSource.

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Well-Known Health Tips That No Longer Apply

A good deal of advice that was once considered gospel truth among the medical community is now being questioned.

Runner’s Knee….Runner

Many doctors, while advocating for exercising in general, have recommended swimming and walking over running because of the assumption that running would ultimately destroy your knees. New studies reveal, however, that not only is runner’s knee avoidable, running can actually protect your knees.

Margarine…..margarine

Margarine was invented in a laboratory by a chemist in 1813. By the 1960s, when cholesterol became a bad word, doctors were recommending margarine over butter because it was naturally cholesterol free. A few years ago, however, it became apparent that margarine’s trans-fat not only raises bad cholesterol but also lowers good cholesterol.

Eggs…..egg

In recent decades eggs have been demonized as being loaded with fat and cholesterol to such an extent that doctors were recommending that adults limit consumption to a few per week or else eat those tasteless egg substitutes. But the cholesterol in eggs doesn’t seem to have much effect on blood cholesterol levels. And eggs are high in many essential vitamins, minerals and fatty acids.

Aspirin Therapy
Aspirin

A daily, low dose of aspirin can help prevent heart attacks for people with coronary heart disease. But it’s a bad idea to be on aspirin when a vessel in your stomach or brain starts to bleed. The latter is called a hemorrhagic stroke. And there’s no evidence that daily aspirin can prevent heart disease in people who are already healthy. So by taking aspirin, you can seriously increase this risk of a hemorrhagic stroke or internal bleeding with absolutely no benefit to compensate for the risk.

Sources: Live Science September 18, 2009

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Eggs are Good for the Heart

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Eggs are not bad for heart health, say experts.

US egg expert Dr Don McNamara insists that their bad reputation is no longer warranted and even Heart Foundation has lifted its recommended intake to six eggs a week.

“Seniors have been afraid to eat eggs because for 40 years they have been worried about the dietary cholesterol,” the Herald Sun quoted nutritional biochemist McNamara as saying.

“But, over the years, the research has clearly shown that cholesterol in our food doesn’t impact our risk for heart disease – (what causes) that is saturated fat and trans fat,” he added.

Eggs are low in saturated fat and consist of some of the vital compounds like choline that are considered good for metabolism and for foetal brain development during pregnancy

It also contains lutein, which is known to lower the risk for cataracts and macular degeneration.

McNamara said those who eat eggs for breakfast feel fuller for longer and reduce the risk of overeating at lunch.

“Eggs have the highest quality protein you can buy in the supermarket for the lowest cost, and they contain every vitamin and mineral we need except for vitamin C,” he said.

“So they easily fit into a healthy diet for people with normal cholesterol levels, people with high cholesterol levels, diabetics and people with metabolic syndrome,” he added.

The Heart Foundation had conducted a survey earlier this year and reissued its guideline to recommend people eat up to six eggs a week.

“Cholesterol in food doesn’t equal cholesterol in the blood,” said the foundation’s healthy weight spokeswoman Monique Blunden.

“It’s the saturated fat and trans fat we consume that is directly related to the rise in cholesterol in the blood,” she added.

Source: The Times Of India

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Indian Cooking Oils Unfit

Masala Tea and South Indian Filter Coffee - Ch...
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Trans fat, a known trigger for heart attacks, causing thousands of premature deaths globally every year, has been found in tremendously  high quantities in almost all popular Indian cooking oils.
……………
Laboratory tests conducted by Delhi-based Centre for Science and Environment (CSE) on seven vanaspati brands, 21 different brands of vegetable oils (soybean, sunflower, groundnut, mustard, coconut, olive, sesame and palm), desi ghee and butter available in Indian markets found that trans fat levels were five to 12 times higher than the world’s recommended standards in all vanaspati brands.

According to the latest recommendations, trans fat in oil should not exceed 2% of the total oil. However, the study found trans fat levels to be as high as 23.7% in the case of Panghat vanaspati brand and 23.31% in the case of Raag vanaspati . Rath vanaspati had 15.9% trans fat, Gagan had 14.8%, Jindal had 13.7% while Gemini had 12.7% trans fat content.

Interestingly, the lowest trans fats level was found in desi ghee and in Amul butter — 5.3% and 3.73% respectively.

Trans fat occurs when liquid oils solidify by partial hydrogenation, a process that stretches food shelf life and changes safe unsaturated fat into a killer. It is known to increase bad LDL cholesterol, triglycerides and insulin levels and reduces beneficial HDL cholesterol. Trans fats also trigger cancer, diabetes, immune dysfunction, obesity and reproductive problems.

In 2005, all restaurants in California went trans fat free voluntarily. In 2008, the US government made it mandatory. The following year, even New York banned trans fat.

Scientists say an increase of 5 gm of trans fat a day is equivalent to a 25% increased risk of cardiovascular diseases.

Shockingly, say CSE researchers, even while Indian food regulators have accepted trans fat as a serious health concern, they are delaying setting the standard, presumably under pressure from the edible oil industry. As a result, India has no regulation to check the content of trans fat in oil.

Sunita Narain, CSE director, said, “If you consider what the Union ministry of health has issued in the name of labelling nutrition facts, you will know how our food is at risk. It literally allows companies to get away with anything — as long as it is on the label. This is just not acceptable.”

In 2004, the health ministry’s oils and fats sub-committee, under the Central Committee for Food Standards, begun discussions on a standard for trans fat. In January 2008, the sub-committee forwarded its recommendations to the central committee for standards. But the central committee is still awaiting more data and information.

“This procrastination means while there are no legal standards, companies are literally getting away with murder,” CSE said.

Instead of standards, in September 2008, the health ministry issued a notification for labelling of trans fat on oil and food. “So today, oil companies get away by giving the composition in a range. Rath vanaspati , for instance, says its package has 8-33% trans fat. This would mean that the product has 15 times higher trans fat than the Danish standard. This makes a complete mockery of the science of food regulations,” Narain said.

Sources: The Times Of India

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