Did you know that some cooking oils, that are used by millions of people daily, are in fact, very bad for you? And not necessarily for the reasons you might think. So, what are these bad Oils.....
VEGETABLE OILS !! - This group of cooking oils were practically non-existent until the early 1900`s. Until then, we used oils that were `pressed` or `separated` naturally. Vegetable oils (and margarine) are a by-product of rapeseed (canola) soybean, corn sunflower, safflower etc. The problem is not the seed type but the process from seed to bottle.
You see, the oils MUST BE CHEMICALLY REMOVED, DEODORISED AND ALTERED. These are not only some of the most harmful substances you can put into your body, but are Genetically Modified crops, that have been treated with chemical fertilisers and pesticides - all being before it gets to the manufacturing process!
Lets take a quick look at Canola, the golden goddess of the oil industry. Canola is a hydrid of Rapeseed which is poisonous to the body with high amounts of toxic erucic acid. Canola oil has an altered Low Erucic Acid Rapeseed (LEAR) which is produced by heating and processing with solvents to extract the oil. Then, another heat process with the addition of acid, is used to remove waxy solids. Not finished yet, the newly created oil is then treated with more chemicals to improve the colour and to separate different parts of the oil. And finally, the final process - to chemically deodorise the harsh smelling oil, making it palatable. IF the vegetable oil is then to be made into margarine or shortening, it will undergo yet another process of Hydrogenation - another chemical process which will make the product solid.
Have a quick look at this flow chart and you can see the amount of processing involved -
As an added bonus to your cooking oils and margarine's are Butylated Hydroxyanisole BHA and Butylated Hydroxytoluene BHT, which are artificial antioxidants that help prevent food from oxidizing or spoiling too quickly. Yummy... Of course, that is a whole other process - making artificial antioxidents - which have been shown to produce cancer causing compounds in your body and have been linked to infertility.
So now you know, it should be easy to avoid these nasty oils...or is it? This is where we cross over to processed food that always contain hidden nasties. Here is a brief list of some products that often contain bad `hydrogenated` oils.
Biscuits and Crackers
Chips and nuts
Salad dressings - Mayo
Most snack foods
So, what should we use that`s Clean and good for you?
Virgin cold pressed Olive Oil - High in mono and low in polyunsaturated fats. Not suitable for high temperatures due to oxidation. Use in dressings, mayo and drizzled after cooking.
Coconut oil - Full of good Fatty Acids and Lauric Acid. By far the best choice. Does not oxidise easily or go rancid. Great for cooking baking and oh so many things.
Sustainable Palm Oil - high in saturated fat and heat stable
Pure Organic Butter - natural, churned and containing Activator X, which is known to improve nutrient absorption.
There are other healthy alternative, however the following should be consumed in moderation (my favourite word) as they are high in Omega-6 fats which can upset the balance of fats in your body.
Flaxseed Oil
Macadamia Oil
Walnut Oil
Hopefully you will check your cupboards and consider what you are putting in your body. It`s a simple change that can make all the difference in your long term health. I must confess I had used Canola oil for many years thinking it was a good plant based choice. I now use Coconut Oil, Olive Oil and Pure Butter. You must read the `ingredients` list as some brands will slip in some bad stuff. Don`t be fooled by the front packaging spiel - read the ingredients before you buy.
Simple changes in your diet will reward you with life long health benefits - don`t wait till you have bad health to make changes.
Leave a quick comment and lets see what you are all using out there.......
