Let’s talk fats, specifically; which fats should we be cooking with? I was recently at a dinner party where the host was showing others how to cook. I cringed as she poured her olive oil into the pot and brought it to a high temperature.
Olive oil is an excellent source of Omega 3 fats but it should only ever be eaten cold. When heated, it becomes a trans fat, which is very dangerous in the body. Trans fats create inflammation, cardiovascular disease, cholesterol problems, and increase the risk of Type 2 Diabetes, stroke, and Alzheimer’s. Save the EVOO for salad dressings and your arteries will thank you.
For heating, use your Medium Chain Fatty Acids like Palm Oil, Coconut Oil, MCT oil, and Butter. The body recognizes these fats. They help us to maintain a healthy weight, increase metabolic activity, increase energy levels, reduce brain fog, help to balance hormone levels, improve blood sugar balance, and protect against the afore mentioned diseases including high cholesterol.
I know it goes against everything we’ve been taught for years. I get it. The spouse of the host lamented about his high cholesterol and that he’d even gone on a Vegan diet for 3 years, without any improvement. It took everything in me not to have this conversation with him at the dinner table. To challenge an entire culture and traditional way of cooking is not to be done at a casual dinner party, but I can say my piece here.
Do yourself a favour. Grab a jar of coconut oil and a tin of MCT oil and use that for your cooking. Get the best olive oil that you can buy and use it on your salads.
If by chance you’re still using margarine for anything at all, toss it and go back to butter.
A final word about Palm Oil:
The problem with Palm oil is in the sourcing. Rainforests are being destroyed, livelihoods being taken away, animals are losing their habitat – it’s a bad scene.
Choose only Fair Trade, organic, non-GMO Palm Oil.
Here’s a blog post you may find to be a good read: