The Most HEALTHY Cooking Oils...

...and what we recommend to "Go Beyond Calories" 

 

Did you know that dietary fats are the secret-key to losing belly-fat fast, easily and permanently? Did you also know that over 90% of the people eat the wrong kinds of fat thinking it is healthy? Did you also know that most health experts are advising you to eat fats that will keep you struggling with excess body fat, not to mention lead to heart disease?

Let's take saturated fats for instance. You will notice most experts will caution you against saturated fats. Saturated fat supposedly will increase LDL (the bad cholesterol) and decrease HDL (the good cholesterol). As such you have been advised to use vegetable oils that are mono-unsaturated oils like the all star olive oil and poly-unsaturated e.g. safflower oil.

 

The Truth

But did you know that the cases of cancer, heart disease and obesity have steeply increased since we stopped taking saturated fats in the 1950s. In fact more and more studies are showing that vegetable oils are the worst kinds of fats you can eat.

The human race has lived healthily for thousands of years eating natural saturated fats. Enter unsaturated vegetable oils and in less than 100 years we have diet induced epidemics of heart disease, diabetes, various forms of cancer, lower fertility rates and the list goes on and on.

Misinformation and pseudo-science is rife when it comes to dietary fat.

This is why in Go Beyond Calories Flat Stomach Formula Food Chart, we only recommend one, just one type of oil for use in cooking. And that oil is not olive oil. Infact cooking with olive oil is the biggest fat blunder you can do in the kitchen. And if you think this is controversial, you haven’t read Go Beyond Calories. You can get Go Beyond Calories for FREE here. You will discover what it takes to lose belly fat fast, easily and permanently.

 Go Beyond Calories
Why You Need To Ignore Calories & Focus On Two Things To Lose Belly Fat Fast,
Easily & Permanetly

Below is a summary of the best oils you should be using in your kitchen when losing weight. And the ones you should toss to the bin. Further below is a more detailed discussion on each of these oils.


Coconut Oils:

This is the KING of cooking oils. You can use it to sauté, fry and even deep fry healthy foods. And that is primarily because it is a saturated fat (86% saturated). If you are looking to lose weight, you should be exclusively using coconut oil to cook any meal that requires heating.

The health benefits of coconut oil are well documented. The 1930 study by Dr Weston Price of South Pacific islanders is a god case in point. Inspite of high fat diet primarily because of coconut which was abundantly available, the population was healthy and trim. A study in 1981 of the Polynesian communities found them to have excellent cardiovascular health and fitness. This was inspite the fact that their main calories came from coconut.

The secret of coconut oil lies in two compounds, lauric acid and MCFAs or medium-chained fatty acids. Nearly 50% of coconut oil is made up of a rare but naturally occurring lauric acid. The body converts it into monolaurin. Monolariun in the body exhibits unique healthy benefits which include anti-microbial properties against harmful bacteria (e.g. listeria monocytogenes and helicobacter pylori), protozoa (e.g. giardia lamblia) and lipid-coated viruses (e.g. those that cause HIV, herpes, cytomegalovirus and influenza). 

And unlike what most people believe, most vegetable oils do have some cholesterol albeit low amount. And  unlike also what most believe, dietary cholesterol is not bad for your body. Infact it is a natural nutrient required by your cells, sex hormones among others. But amongst oils from plants, coconut oil has shown to have the least amount of cholesterol.

Being a saturated fat, coconut oil is very stable under cooking temperatures maintaining its natural structure and health benefits even when used to deep fry. All other vegetable oils oxidize under even low cooking temperature making them rancid and unhealthy.

Coconut oil is Go Beyond Calories No.1 cooking oil. Choose “Virgin” Coconut Oil either quick dried or wet milled. The later is slightly more superior in quality. Basically, coconut oil tastes and smells like coconut. Avoid hydrogenated coconut oil like a plague.

But there is a greater benefit in coconut oil for those trying to lose weight. Unlike carbohydrates, which can also deliver quick energy to your body, coconut oil does this without producing an insulin spike. Yes, it acts like a carbohydrate, but without any of the debilitating insulin-related effects associated with long-term high carbohydrate consumption. (care2.com) But it gets even better, coconut oil is known to increase your metabolism just by eating it. Anecdotal evidence shows that one can even start sweating from just one glass of coconut milk.

Above that its known to promote heart health, promote weight loss, support immune system, provide immediate energy source without increasing insulin, nourish and improve skin. It contains antioxidants such as vitamins E and K, flavonoids, squalene and polyphenols.

 

Lard and Tallow

Ever heard of the “Lard Crisis”? This happened in Europe in 2006 when lard all of a sudden was in short supply due to huge demand from Poland, Hungary and Britain. Lard is back, baby! Infact many chefs and cooks consider lard to be superior to vegetable shortening like Crisco in cooking because of lard's range of applications and taste. But even more importantly, lard is waaaaay healthier than vegetable shortening.

Lard is made from fat from pigs while tallow is made from fat from cows or sheep. The fatty sections of the animal are rendered in usually a simple processing that extracts the pure fat.

Unfortunately most industrial lard is treated. This is done by hydrogenating the lard, they then bleach it, add deodorizing agents, emulsifiers and antioxidants. This is done to make the lard more consistent and prevent spoilage. This is not to mention they also mix the high quality sources of lard from the pig with the low quality sources.

If you choose to use lard opt for the untreated variety from organically raised animals. Just note that you will need to refrigerate it or freeze it to keep it from oxidizing and spoiling. The truth is, if it’s a natural food, it can spoil.

Lard is 40% saturated fat, 11% poly-unsaturated and 45% mono unsaturated fat. Its high content of saturated fat is what made it vilified by the vegetable oils industry as unhealthy. But unlike vegetable oils, lard and tallow have been used by many civilizations for 1,000’s of years. Lard for sure has been around longer than the FDA has been.

Like coconut oil, lard and tallow have a pretty high smoking point and more importantly it is stable under high temperatures. This means it does not breakdown as easily as vegetable oils do in cooking. Infact before 1990s, the McDonald fast food chain used primarily tallow to fry their food.

We do however recommend lard/tallow for sautéing and not so much for baking and deep frying due to its high concentration of mono unsaturated fat content. For these two cooking methods, coconut oil may be the best as it is 86% saturated fat; so very little risk of oxidation exists. Use it to replace vegetable shortening in recipes that do not require high temperatures e.g. creams, spreads etc

 

Butter

Next time someone asks you “Which one is healthier, butter or margarine?” look them hard and long in the eye. Then tell them “Butter is natural, margarine is not”. But here is a shocker you might not even believe. The healthiest form of butter is actually illegal in the most of the United States. You will not find grass feed raw non-pasteurized butter on sale in most states within America. It is illegal to sell raw non-pasteurized butter.

According to Wikipedia Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.

Of all the butter you can get, organic and raw (non-pasteurized) butter has the most health benefits to your body. The process of pasteurization has been shown to “kill” the nutritive value of butter in more ways then one. But having said that, pasteurized butter is waaay healthier to margarines any day.

Butter is 63% saturated fat, less than 21% mono saturated fat and just 4% poly unsaturated. So again like lard and tallow, we find it best for low temperature cooking due to the high content of mono unsaturated fat content. Use it for creams and defiantly replace margarine when it comes to spreading.

Like coconut oil, butter contains the “miraculous” lauric acid that has anti-microbial properties. Short and medium chain fatty acids are also more easily broken down for energy, which means it’s actually less likely that the fat in butter will be stored in the body. It contains lecithin which is essentially is a cholesterol neutralizer. Contains anti-oxidants, Vitamin E, K and D. It is a rich source of the vital mineral selenium; it protests against tooth decay; it shows strong anti-cancer and anti-tumor properties and also is showing ability to increase fertility in women.

Keeping butter tightly wrapped delays rancidity (oxidation), which is hastened by exposure to light or air, and also helps prevent it from picking up other odors. Wrapped butter has a shelf life of several months at refrigerator temperatures. (Wikipedia.com)

 

Palm Oil

Together with coconut oil, palm oil is one of the few vegetable oils that are naturally saturated. It has been a native oil in West Africa, South East Asia and parts of Brazil. Palm oil is the second most widely consumed oil in the world, behind soybean oil. However, if we remove the United States from the equation, palm oil is the number one oil. For some reason, we’d rather hydrogenate soybean oil than use natural palm oil for baking. (MarksDailyApple.com)

Palm oils are semi-solid at room temperature. There are two types of palm oils depending on source and three types of palm oils depending on processing.

The two types of palm oil based on source are Red Palm Oil and Palm Kernel Oil. The red palm oil is oil that has been extracted from the mesocarp (fleshy part) of the palm tree fruit; while Palm Kernel Oil is extracted from the seed in the palm fruit.

Red palm oil is similar to butter in its composition. It has 41% saturated fats and 37% mono unsaturated fats. It is dark red in color as a result of the color of the mesocarp which is rich in carotenoids. This is the same stuff that gives carrots, tomatoes, fruits and colored vegetables their colors.

[Red Palm oil] is an excellent source of numerous vitamins, including Coenzyme Q10 which supports healthy heart function. It contains all eight forms of vitamin E – 4 tocopherols and 4 tocotrienols – along with high levels of vitamin A, mainly in the form of alpha- and beta-carotene, which provide the rich red color. Palm oil actually has fifteen times the beta-carotene (a form of vitamin A) content of a carrot and 300 times that of a tomato. (MarksDailyApple.com)

Palm kernel oil on the other hand is similar to coconut oil in its composition. It is 81% saturated fat.

The third kind is the more common regular palm oil. This is an ultra-refined version of the red palm oil which in addition to the virgin processing of red palm oil it is bleached, deodorized to produce a white/clear flavorless palm oil you are most likely familiar with. We recommend you avoid this particular variety due to the over processing.

Otherwise the other two varieties are healthy fats that you can use in your foods. The Kernel Palm oil can be used as an alternative to coconut oil for high temperature cooking like deep frying. The red variety can be used in place of butter or olive oil. It also does well with low temperature cooking where you want to avoid the characteristic taste of coconut oil.

 

Olive Oil

Olive oil is healthy, right? Yes it is. It lowers blood cholesterol and LDL. It contains antioxidants such as vitamins E and K, flavonoids, squalene and polyphenols that neutralize free radicals, lower bad cholesterol and reduce the risk of cancer. (Livestrong.com) The problem is that you are probably using it all wrong. And you probably are using the wrong kind of olive oil.

If you are looking to lose weight, this is yet another oil that should be a staple in your kitchen pantry. Olive oil is a mono-unsaturated fat. This makes it liquid at room temperature unlike coconut oil, a saturated fat which is solid. But unlike most cooking recipes instruct you, you should NEVER use olive oil to cook.

The chemical make up of olive oil makes it very easy to oxidize, making the oil rancid and unhealthy. In simple language, when you heat olive oil or expose it to light or air you are not only “killing” its nutritive value but you are turning into a “poison”. You should only use olive oil straight from the bottle to your food in its cold state, for example to drizzle on your salads. But it gets even more interesting…

Olive oil is a pretty delicate oil and as a result it has a significant drawback even when used cold. It is extremely perishable. Not only does it oxidize when it heated but it also oxidizes when it comes into contact with oxygen or light.

The more gloried extra virgin olive oil is most perishable because of the high content of chlorophyll it contains. The chlorophyll has been shown to accelerate oxidation. Infact, avoid the extra virgin variety and go with almost tasteless, semi-refined olive oil for this reason.

 Always buy olive oil in small and preferably brown bottles. You want to buy in small quantities so it does not go bad. And you want to have it in a brown bottle to keep the sunlight away; alternatively store in a cool dry place away from direct sunlight.

You can use astaxanthin to help preserve you olive oil longer. Astaxanthin is an extremely potent antioxidant that will slow down the imminent oxidation of olive oil. Prick a capsule of astaxanthin and squeeze a drop into a small bottle of olive oil. This will turn the olive oil reddish. With time this red color will fade. So as the olive oil starts to pale in color, you know it’s time to throw it away. It means the olive oil will be greatly oxidized as such it will be unhealthy for human consumption.

 

Poly Unsaturated Oils (PUFAs)

Most of the vegetable oils currently recommended by most health and medical professional are poly unsaturated. Technically they are called Poly Unsaturated Fatty Acids (PUFAs). They include Corn, Flax Seed , Safflower, Sunflower, Canola, Palm, Peanut, Seasame, Soy Bean and Cotton Seed oils.

Vegetable oils made entry into the American food chain during the Second World War. Before this, the American fat diet constituted of primarily butter, coconut and lard (animal fat).  These were primarily saturated fats.  During the war, the Japanese occupied the Philippines and other South Pacific islands where most of the coconut were coming from.

Shortage of coconuts resulted to shortage of the then saturated cooking fats.  To make up for the shortage companies started to get oils form vegetables. Corn oil was born and other oils quickly followed leading to a whole new industry – the vegetable oil industry. To protect their new found market, the vegetable oil industry went to war against the already established cooking fats.

They targeted a compound fund in saturated fats that was not found in poly-unsaturated fats. That was cholesterol. So, vegetable oils were marketed as cholesterol free while the saturated fats were vilified as containing artery clogging cholesterol.

With time saturated fats were labeled unhealthy inspite of having been used by generations for thousands of years. Through manipulated science and pursuit for profits, by the 1950s it was “common knowledge” that vegetable fats were healthier than animal fats.

What is interesting is that it is during this time that obesity, diabetes and heart diseases prevalence skyrocketed to unprecedented heights. Today 34% of American population is Insulin resistant (metabolic syndrome) a precedence of diabetes; 66% are overweight with half of them medically obese; heart disease is one of the leading causes of premature deaths in adults and cancer has become common place.

All these diseases and conditions were non existent before vegetable oils hit the scene in the 1900s.

Here are some of the effects that have been linked to PUFAs

Just like mono unsaturated fats like olive oil, PUFAs undergo oxidation. One product of this oxidation is a hormone like compound called eicosanoids. Eicosanoids has been shown to have a range of damaging effects in the body even in small amounts. It is known to cause inflammation, pain, fever and some cancers.

Another product of oxidation is free radicals. These tissue damaging radicals promote inflammation on other damaging effects that are believed to be the cause of aging, atherosclerosis and cancer.

According to Andrew Kim of Natural News.com, when large amounts of PUFAs are consumed, they are stored and between meals, they are released. In free form, they poison the mitochondria (where oxidative metabolism occurs), impair communication within the cell, impair the action of enzymes that dissolve blood clots and digest dietary protein, and inhibit the thyroid.

Inhibiting the thyroid slows the metabolism and diminishes the ability to metabolize the PUFAs, accelerating their toxic effects.

It is hard to eliminate fat from the human diet. It is infact an essential macro-nutrient. What is most unfortunate is that healthy saturated fats that the human race have been eating for 1,000’s of years have been replaced by these absolutely unhealthy PUFAs which the human race started eating less than 100 years ago.

What’s even worse is that the majority of American believe that they are healthy.

PUFAs work against your body. And if you are struggling with weight, more specifically belly fat, use coconut oil exclusively most of your cooking, baking or frying. And use olive oil safely in your salads. To learn more about losing weight fast, easily and keeping it off permanently, download your FREE copy of Go Beyond Calories here.

Below we take a closer look at the more specific dangers of common poly unsaturated vegetable oils.

 

Corn Oil

Corn oil is a bad oil to eat. It is too high in poly-unsaturated fat (specifically the omega-6 variety) to be healthy and it easily oxidizes to become toxic. Though omega-6 is vital for brain development and can also help maintain the health of your bones, skin and hair, it has been shown to cause inflammation and need omega-3 to balance it out. Omega-6 acids should only be two to four times more prevalent in your diet. However, the average diet of most Americans includes a ratio as high as 25 to 1 between the two fats.

And just so that you may know, corn oil is used in experiments to promote tumor growth in laboratory to mimic breast cancer, colon cancer etc.

But if nothing else will dissuade you from corn oil, consider that nearly 80% of corn consumed in USA is said to be Genetically Modified Organism (GMO).  GMO foods are known to result to sterilization, lower birth weight, organ failure and even death in animals.

Corn oil was theorized to be healthy because of Linoleic Acid, Ubiquotine and Vitam E content. But its high content of PUFAs is proving to tilt the oil onto the unhealthy side of things. Not to mention it contains a high omega-6 fat as opposed to omega-3. The human diet need a balcne of one to one of omega-6 to omega-3. Corn oil, like most PUFAs supply too much omega-6 making it inflammatory.

 

Canola Oil

The reason that canola oil is considered healthy is because it is a PUFA with high levels of omega-3 and has one of the least amounts of saturated fats of any of the other oils. While, sunflower oil has 12% saturated fat, corn oil has 13%, and olive oil has 15%, canola has just 7%. Infact, these facts alone have put canola oil on the GRAS (Generally Recognized As Safe) list.

Unfortunately, this accreditation is very misleading because from here it’s all downhill for canola oil. Unless ofcourse you fancy eating candles and drinking newspaper ink. Canola oil is an extract of rape seed which is an industrial oil used to make industrial lubricants, bio-fuel, candles, lipstick and newspaper ink. Rape seed is the source of the infamous mustard gas that was banned after World War One for causing severe skin and lung blistering.

Canola oil is actually classified by the EPA (Environmental Protection Agency) of the USA as a pesticide. Rapeseed oil is poisonous to living things and is an excellent insect repellent. And like mercury and fluoride, the body is not able to eliminate canola from the body. Not to mention that canola is from genetically modified rape seed that has been engineered to produce rape seed with lower concentrations of erucic acid. Infact Canola stands for "CANadian Oil Low Acid” it is also known as LEAR, or Low Erucic Acid Rape.

We basically cannot say enough bad things about canola oil. It has been linked to cancer; it has been shown to result to fatty deposits on the heart, thyroid, adrenal glands and kidney; it is suspected to adversely affect nerves and could be linked to multiple sclerosis and cerebral palsy. The list goes on and on.

 

Soybean Oil

Soy is healthy right? I hate to rain on your parade but soybean oil has more similarities to canola oil than you would expect. Soybean oil is a drying oil, which means that it will slowly harden upon exposure to air, forming a flexible, transparent, and waterproof solid. This property makes it good in producing printing ink and oil paint formulations.

Generally speaking there is healthy soy and unhealthy soy. Healthy soy is the kind that has been used by Asian communities for ages. This is fermented soy like miso, tempeh, natto etc. Then there is the soy that is being pushed by soy bean oil manufactures, the unfermented soy from where you get soy milk, soy meat etc.

Soy is a legume that contains very high content of phytic acid. Phytic acid is a strong binding agent that is known to inhibit absorption of vitamins and minerals in the digestive system. Phytic acid is neutralized in fermented soy making the health benefits of soy available to your body.

Unfermented soy on the other hand is known to bind and inhibit absorption of Iodine interrupting growth and metabolism, iron, calcium, magnesium, zinc among other nutrients. It  is known to have negative effects on women and children due to inhibiting iron. It contributes to thyroid disorder for the same reasons and promotes kidney stones.

On top of all these, soy bean oil is high in linoleic acid that makes it easily oxidize making it a bad oil for cooking. There are varieties of soy that are low in linoleic acid, unfortunately they are genetically modified. GMO foods have been shown to have severe side effects in animals.

Soy also has very strong estrogenic factors mimicking the female hormone estrogen in the body. Generally speaking, men should limit even the healthier fermented soy because of estrogenc tendencies of soy. Ooh and just to make it clear, soy oil does have the phyto-estrogen and phytic acid among other negatives.

 

Trans-Fats

This is considered as the worst type of edible fat you can put into your body. Trans fats  rarely occur in nature, and are primarily man-made fats through a process of bombarding unsaturated fats with hydrogen to make them solid - a process called hydrogenation.

Most trans-fat are made form Poly Unsaturated Fatty Acids (PUFAs) like cotton seed oil, soy bean oil etc rather than mono-unsaturated fats like olive oil. And this is simply because PUFAs are the more unstable of the two. They tend to oxidize and go bad faster.

The hydrogenation process was patented in 1902 by Wilhelm Norman and by 1910 hydrogenated fat (trans-fats) were replacing the long serving animal fats. Trans-fat started to become suspect in 1956 when science literature pointed then out a s a possible cause for coronary artery disease. By 1994, it was estimated that trans-fats were the cause of over 20,000 deaths annually through heat disease I n the US.

SO overwhelming is the evidence that even the often lethargic FDA made it mandatory to include trans-fats in food labeling. In summary avoid trans-fats at all costs. The leading trans fat products are partially hydrogenated vegetable oils (this includes most commercial PUFAs), vegetable shortening and margarines.

 

Margarine

It is amusing to watch people compare butter and margarine. The truth is margarine is no match for butter in terms of health. And this was previously because of two primary reasons.

First margarine is made form vegetable oil. Technically it a vegetable oil based butter flavored spread that contains high amounts of oil. Varieties that contain less than 80% oil are referred to as “soft margarine spread”. These vegetable oils are the usual unhealthy suspect PUFAs (Poly Unsaturated Fatty Acids) like safflower, sunflower, canola etc. PUFAs provide excessive omega-6 fats that have been shown to have negative health attributes.

Butter on the other hand when organic and traditionally extracted is made of the more healthier saturated fat. Not to mention we have been using butter for thousands of year.

Secondly, to make the vegetable oil that is liquid to be a solid, margarine is manufactured by the process of hydrogenation. And though there is effort to reduce the amount of tran-fats in margarine it is still present in most spreads. Infact in the US, unlike in many other countries, trans fat levels of less than 0.5 grams per serving can be listed as 0 grams trans fat on the food label.

And though a gram or two of trans-fats may not seem like a lot, even small amounts are bad for your health.

But a fair question would be, with margarines having very low trans-fats and with some products with even zero trans fats, is margarine now any healthier? The answer lies in the process of making the zero trans fat “soft tab margarines”.

All margarines start off containing trans-fats due to the process of turning the vegetable oil into a solid at room temperature. This is followed by a process of removing the trans-fats created in the hydrogenation process by yet another chemical process called interesterification.

Interesterification is a process that structurally re-arranges the structure of the trans-fats into a structure that does not even exist naturally but that maintains the solid state of the oil. Literally, the process of interesterification creates a new type of chemically constructed fat!

If you think this is preposterous, it gets even worse. Studies have been done on this new fat and the evidence is mixed. Some studies show it does not cause an increase in cholesterol like trans fats.

However others studies show this new interesterified fat increased blood sugar by 20% in just one month, and greatly increased insulin resistance. It also decreased HDL and increased LDL like trans fats do. This is not good for those of you who may be prone to diabetes, heart disease or weight gain. It will only increase your problems. Barry Sears says “I consider this type of new trans-fat free fat to be far more dangerous than standard trans-fat derivatives.” (http://paleozonenutrition.com)

Basically margarine spread just came from being very bad for you to the worst edible fat ever. What this means is that anyone who is using 0% trans fat margarine spreads is a guinea pig for a whole new kind of chemically created fat that is not known even to exist in nature.

 

Go Beyond Calories

Fats in your diet are the hidden secret to losing weight fast, easily and permanently. Combined with the management of two main hormones, you can realistically loss body fat and keep it off.

You see, we have been mis-guided to think that losing weight is about calories. Yet the real truth is that calories have little to do with it. Yes calories are involved, but they are really not what determine if you lose or add weight.

For example, apart from heart health you have been advised to take it easy on fats as they are calories dense. But did you know that fats give a very strong satiety signal when consumed. It is hard to over-eat fats - of course unless you are eating bad fats as you have seen above. Unfortunately over 90% of the population is eating bad fast. No wonder we are struggling with weight loss.

To understand how you Go Beyond Calories to lose belly fat fast, easily and permanently, download a FREE copy of Go Beyond Calories here.

 Go Beyond Calories
Why You Need To Ignore Calories & Focus On Two Things To Lose Belly Fat Fast,
Easily & Permanetly

 



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