What oils to eat or not to eat and what to use for cooking as opposed to use for uncooked recipes can be confusing. Oils where villainized for many years. But the high carb low fat diet just made people fatter and impaired health.
Good fats are necessary in our diets. They slow down the glycemic assimilation of foods. Butter, or olive oil on a piece of bread, in spite of the increased calories, causes less of a weight gain than a piece of bread with nothing on it. This is assuming a person can assimilate fats.
Good fats are the building blocks of hormones. Hormones are the messengers for everything in our bodies. If our hormones aren't working it causes a wide range of health problems.
These are my favorite oils and why.
Grape Seed Oil: good for cooking, and baking, doesn't create free radicals when exposed to high heat.
Olive Oil: Don't use for high heat cooking. Use to drizzle over foods, for flavor, in salad dressings, for dipping bread on feast days.
Coconut Oil:
Is absorbed differently, and more easily by the body than other oils. Can be used for cooking at high temperatures, for stir fries, etc. Available in refined or unrefined. In this case refined does not destroy it's healthy properties, it just does away with the coconut flavor, for those that don't like coconut, or don't want coconut flavor in a particular recipe.
Enjoy!
Health & Happiness,
Nancy Burton, L.Ac.
534 Washington St. Ashland, OR 97520
For appointments Call: 541-646-0134
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