Best Oils For Consumption and Ones That Make the Naughty Liar List


Best Oils For Consumption

Best Oils For Consumption

Olive Oil

Modern RootsCome on, who doesn't know that olive oil is great for you? But who knows why?? Polyphenols are present in olive oil from harvest until about 1 year old. After that the health benefits associated with olive oil diminish almost completely. You get olive oil from pressing the olive seeds. Most olive oil sell by dates are 2 years from pressing the seeds and, in the United States, most olive oils that are on the shelf are already over the 1-year mark. It doesn't mean that the olive oil isn't still good for you but the health claims decrease such as heart disease risk factors by lowering blood pressure and cholesterol, reducing blood clotting and improving the health of artery linings has a direct link to the polyphenols in the olive oil. Polyphenols also reduce cancer risk by lowering inflammation and cellular proliferation. They act as antioxidants, reducing oxidation and cell damage, which leads to many degenerative diseases. Yay! They even reduce microbial activity and infections.

There's regular olive oil and extra virgin olive oil. There is actually four types, but these two are most readily available. Regular olive oil is a blend of refined pomace oil and virgin olive oil. Pomace is produced by processing the leftovers of the virgin olive oil extraction. The blend (which usually contains as little as 5 to 10 percent virgin olive oil) is cheaper to produce. It doesn’t have as strong a flavor and is best for frying or high temps. I use this in my natural soap and body products because it has a high heat temp, but it's also equally good in baking or cooking in which your pan will reach medium to high temps. Extra virgin olive oil, which has a low heat temp and more distinct flavor, is more suitable for salad dressings, light sauteing, drizzled over bruschetta or fresh breads. Look for cold pressed because a heated press takes some of the health qualities out if it.

Coconut Oil

2/8/2014 12:54:48 PM

Sorry for the messy single paragraph -- the posting didn't take the paragraph breaks I used.

2/8/2014 12:53:26 PM

The idea of canola oil containing toxins or otherwise being generally bad for you is a rumor that has been exploding on the Internet for the last year or so. The National Institute of Health, among others, has discredited the general idea as well as the specifics. See the following: early NIH study comparing effects of cooking with and consuming rape seed oil & olive oil, finding effects to be statistically equivalent: 2013 NIH-funded study concluding: "In summary, growing scientific evidence supports the use of canola oil, beyond its beneficial actions on circulating lipid levels, as a health-promoting component of the diet." Snopes report explaining the origins of the stories and discrediting them, concluding: "In other words, it's a healthy oil. One shouldn't feel afraid to use it because of some Internet scare loosely based on half-truths and outright lies." And more on the evolution of Canola oil, which is actually a bio-engineered plant *derived from* the rapeseed plant, but with greatly reduced levels of erucic acid (the bad stuff *when consumed in tremendous quantity*):

Andrew Maki
1/31/2014 9:41:21 AM

Meg don't get me wrong I don't see anything wrong with you article it was well written and relatively accurate. Just two things I wanted to mention. I agree with what Cynthia said about Palm oil. It's bad. Also I think it's good that you don't like anything that couldn't happen in nature because I share that perspective and am very strict it in my diet...BUT...I think it may be helpful to include that a lot of plants in nature actually inhibit nutrient uptake and can cause a lot of autoimmune responses due to only partially breaking down in the body which is then viewed by your immune system as an intruder. Things that other animals digestive systems can handle but we can't or at least not well at all. Peanuts and other legumes, seeds, and grains that occur naturally but need to be used very sparingly or soaked,sprouted, or fermented in order to remove the enzyme inhibitors, phytic acid, gluten/proteins, etc that can inhibit assimilation of other foods you eat at the same time you consume these things. The last 150 years we've ignored principles of preparation when using grains as staples in our diet. Principles of prep that were perfected over thousands of years of trial and error. Anyway it's a vast topic but is very important to discuss IMO. Keep writing and researching. Cheers

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