Cooking Oils: To Use Or Not To Use?


A Word About Oils:

There are many different types of oils for cooking that are available for consumers containing varying amounts of different types of fats.  Some of these are healthy when balanced together, others are not at all, and all need to be treated appropriately.  I hope this will help you to straighten out your oil confusion that the profiteers present. 

 

My determination as to which are quality for consuming has to do with the varying percentages of different types of fats that make up these oils and the amount of oxidation that occurs before it is consumed.  When cooking with oils one must consider the chemistry of what happens to it when heated.  If you take heed to the mentioned science above (basic organic chemistry, really) you will begin to cook with saturated fats, leave out as many trans fats as you can, and consume your unsaturated fats in a stable way.  

 

OILS I AVOID

Canola oil:

  1. It is most likely going to be genetically modified.  What that means is that Monsanto implanted a gene into it that makes it “roundup ready.”  That means that farmers can spray as much roundup (a toxic herbicide) as they want on it to kill weeds and the canola will survive.  Roundup has been linked to a number of health problems, but I’ll save that for another article.  Do you really want to eat something that has even more pesticides on it than the average agricultural crop?
  2. Canola is not consumed.  That’s right.  We don’t eat the rapeseed as it is also called because it has very long chain fatty acids (those really won’t jive with our cell membranes) so it is considered unfit for human consumption.  
  3. The extraction process for getting the oil requires a large amount of solvents, like hexane.  Hexane is a toxic chemical and traces of this are left in many products including canola oil.  
  4. Most people use this oil for cooking and this is a bad idea because it is high in unsaturated fats.  

 

Sunflower oil: (along with other nut and seed oils)

  1. It is high in the omega-6 fatty acids that you hear so much about.  These are the pro-inflammatory fatty acids that we do need for a healing aspect of our immune systems but that most Americans already get too much of.  
  2. The extraction process for getting the oil requires a large amount of solvents, like hexane.  Hexane is a toxic chemical and traces of this are left in many products including canola oil.  
  3. Most people use this oil for cooking and this is a bad idea because it is high in unsaturated fats.

 

Cottonseed oil:

  1. It is most likely going to be genetically modified.  Please consider reading “Seeds of Deception,” by Institute for Responsible Technology founder Jeffrey Smith to get the full picture of what this means for your health. 
  2. The extraction process for getting the oil requires a large amount of solvents, like hexane.  Hexane is a toxic chemical and traces of this are left in many products including canola oil.  

 

 

Soybean oil:

1. There is much controversy surrounding soy.  It acts as a fake estrogen in the body which could be beneficial for some such as women in menopause but that quality may also enhance tumor growth.  Soy also has thyroid inhibiting properties when consumed in high quantities and many “health foodies,” lean on this crop heavily already.

2. It is most likely going to be genetically modified.  Once again there are health      concerns with this as it has been linked with sterility.

  1. The extraction process for getting the oil requires a large amount of solvents, like hexane.  Hexane is a toxic chemical and traces of this are left in many products including canola oil.

 

Corn oil:

  1. It is most likely genetically modified.  What that means is that Monsanto inserted a gene that creates a toxin called BT.  Bacillus Thuringiensis is a pesticide used by organic farmers and is especially helpful in killing the tomato worm.  The issue with BT corn is that this gene may be consumed by our gut bacteria and they may take on the traits of this BT producing gene thereby creating pesticides in our gut.  Arpad Puztai who is mentioned in the first chapter of “Seeds of Deception,” by Jeffrey Smith was the scientist who lost his career for speaking up about his research into this matter. 
  2. The extraction process for getting the oil requires a large amount of solvents, like hexane.  Hexane is a toxic chemical and traces of this are left in many products including canola oil.
  3. It is high in the omega-6 fatty acids that you hear so much about.  These are the pro-inflammatory fatty acids that we do need for a healing aspect of our immune systems but that most Americans already get too much of.

 

FATS/OILS I KEEP AROUND

 

Coconut Oil – This precious oil has been demonized because of its high saturated fat percentage ever since a flawed study on saturated fats that actually included trans fats years ago.  Saturated fats got the blame but the trans fats were doing the real damage.  Research is now growing that shows the importance of saturated fat in your diet. 

 

It is high in saturated fat but free of cholesterol.  That sounds like the best of both worlds for cooking.  If your cholesterol is too low, it will help your body absorb it and if it’s too high then you’ll hopefully be cooking something that is free of it anyway. 

 

It is easy to extract the oil and there are products that are free of hexane available, such as Nutiva. 

 

It is rich in lauric acid which can act as an antimicrobial in your gut, helping to stave off candida, among other nutritive benefits.

 

It helps the brain cope with issues such as with Alzheimer’s disease and dementia.  

 

Beef Tallow

Very similar to lard in that has vitamin D and it is high in saturated fat so it is the best oil for frying.  Long ago McDonald’s used this oil for its fries and they were delicious.  I use this for homemade fries, onion rings, and chicken fingers that I can be certain are trans-fat-free.     Let’s face it. You are going to fry.  You may as well use an oil that won’t turn to trans fat.  Remember that study back in the day?  It wasn’t the saturated fat.  It was the TRANS FAT.  If it was the saturated fat then why has heart disease increased since that recommendation now that millions of Americans faithfully eat food cooked in overheated unsaturated oils, and fry in GMO canola oil or heat unstable olive oil creating trans fats in their kitchen.  

 

Real Butter

This is something that is hard to find in today’s toxic supermarkets, but if you look up your local chapter of the Weston A. Price Foundation, you may find someone who can get you in touch with a local farmer.  

 

“Real butter,” in my terms is raw, from grass-fed cows, making it rich in beta-carotene, a healthy balance of omega-3 to omega-6 fatty acids and saturated fats.  

 

Real butter will burn in the pan which we know now is not good, so you can also give clarified butter a try, also known as Ghee Butter.  It is butter with all the milk proteins taken out and is more heat stable.  

 

Olive Oil

This oil does have heart healthy attributes due to its polyunsaturated fats that has been associated with higher HDL’s but remember not to cook with it.  It is great on salads and can be purchased as “expeller pressed,” which will keep it low in solvents.

 

Fresh Avocados

Notice I didn’t say avocado oil, but the actual fruit.  These are rich in health omega-3 unsaturated fats and should be eaten fresh as unsaturated fats should be.  These make a wonderful substitute for mayonnaise that always seems to be full of oils that I avoid.  

 

Raw Nuts and Seeds

Once again, notice I am not saying “walnut oil,” or “peanut oil,” as these oils bear the same issues as many oils I avoid such as hexane and oxidation.  The nuts themselves protect these heart healthy fats and make a wonderful snack or salad topping.  They are rich in minerals too.  

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