As my favorite nutritionist Isabel De Los Rios wrote about recently, there has also been talk in the diet community about the dangers of too much oil in our diets.
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However, it’s time to clarify which oils are the bad ones, and which ones you should be cooking with for health and for weight loss purposes!
These should be avoided. Anything “hydrogenated” and some vegetable oils can contribute to some health problems, including weight gain and heart disease.
Fast food restaurants use vegetable oil (or worse) because it’s cheap. They don’t care about your health, they just want to make a profit.
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So, now, I know you are asking – Catherine, which oils SHOULD I use?
One commonly available is extra virgin olive oil. It should still be used sparingly.
But, here is one that you may not have thought of before…
First of all, you can use it sparingly, as 1-2 teaspoons do the trick for most recipes.
Most oils are sold in their most organic form, meaning fewer ingredients! (The most processed foods have the most ingredients – go check a label of Oreos and a label of coconut oil and literally count the ingredients).
Even though coconut oil is known to contain saturated fat, it is rich in lauric acid, which is known for its antiviral, antibacterial, and antifungal properties and contains no trans fat.
Isabel’s site offers TONS of recipes using coconut oil <– Click here to get the inside scoop!
The saturated fat in coconut oil is different than many other oils in that it is of the medium-chain fatty acid (MCFA) variety.
The body digests MCFAs easily and sends these fats directly to the liver where they are immediately converted into energy.
Try two tablespoons per day to accelerate your results on an fat burning regime! You can find it at most health food stores and at some grocery stores, too.
To your health!