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
saturated fat (86% saturated). If you are looking to lose weight, you
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
point. Inspite of high fat diet primarily because of coconut which was
abundantly available, the population was healthy and trim. A study in
the Polynesian communities found them to have excellent cardiovascular
and fitness. This was inspite the fact that their main calories came
The secret of
coconut oil lies in two compounds, lauric acid
and MCFAs or medium-chained fatty acids. Nearly 50% of coconut oil is
of a rare but naturally occurring lauric acid. The body converts it
monolaurin. Monolariun in the body exhibits unique healthy benefits
include anti-microbial properties against harmful bacteria (e.g.
monocytogenes and helicobacter pylori), protozoa (e.g. giardia lamblia)
viruses (e.g. those that cause HIV, herpes, cytomegalovirus and
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
cells, sex hormones among others. But amongst oils from plants, coconut
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
when used to deep fry. All other vegetable oils oxidize under even low
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,
does this without producing an insulin spike. Yes, it acts like a
but without any of the debilitating insulin-related effects associated
long-term high carbohydrate consumption. (care2.com) But it gets even better,
coconut oil is known to increase your metabolism just by eating it.
evidence shows that one can even start sweating from just one glass of
that its known to promote heart health, promote weight loss, support
system, provide immediate energy source without increasing insulin,
improve skin. It contains antioxidants such as vitamins E and K,
squalene and polyphenols.
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
Poland, Hungary and Britain. Lard is back, baby! Infact many chefs and
consider lard to be superior to vegetable shortening like Crisco in
because of lard's range of applications and taste. But even more
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
usually a simple processing that extracts the pure fat.
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
prevent spoilage. This is not to mention they also mix the high quality
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
freeze it to keep it from oxidizing and spoiling. The truth is, if
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
the vegetable oils industry as unhealthy. But unlike vegetable oils,
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
does not breakdown as easily as vegetable oils do in cooking. Infact
1990s, the McDonald fast food chain used primarily tallow to fry their
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
best as it is 86% saturated fat; so very little risk of oxidation
it to replace vegetable shortening in recipes that do not require high
temperatures e.g. creams, spreads etc
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
sell raw non-pasteurized butter.
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
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
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
best for low temperature cooking due to the high content of mono
fat content. Use it for creams and defiantly replace margarine when it
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
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
mineral selenium; it protests against tooth decay; it shows strong
and anti-tumor properties and also is showing ability to increase
wrapped delays rancidity (oxidation), which is hastened by exposure to
air, and also helps prevent it from picking up other odors. Wrapped
a shelf life
of several months at refrigerator temperatures. (Wikipedia.com)
coconut oil, palm oil is one of the few
vegetable oils that are naturally saturated. It has been a native oil
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,
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
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
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
same stuff that gives carrots, tomatoes, fruits and colored vegetables
Palm oil] is an excellent
source of numerous vitamins, including Coenzyme Q10 which supports
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
has fifteen times the beta-carotene (a form of vitamin A) content of a
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
processing of red palm oil it is bleached, deodorized to produce a
flavorless palm oil you are most likely familiar with. We recommend you
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
in place of butter or olive oil. It also does well with low temperature
where you want to avoid the characteristic taste of coconut oil.
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
that neutralize free radicals, lower bad cholesterol and reduce the
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
fat. This makes it liquid at room temperature unlike coconut oil, a
fat which is solid. But unlike most cooking recipes instruct you, you
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
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
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
The more gloried
extra virgin olive oil is most perishable
because of the high content of chlorophyll it contains. The chlorophyll
been shown to accelerate oxidation. Infact, avoid the extra virgin
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
you want to have it in a brown bottle to keep the sunlight away;
store in a cool dry place away from direct sunlight.
can use astaxanthin to help preserve you olive oil
is an extremely potent antioxidant that will slow down the imminent
of olive oil. Prick a capsule of astaxanthin and squeeze a drop into a
bottle of olive oil. This will turn the olive oil reddish. With time
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
for human consumption.
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
They include Corn, Flax Seed , Safflower, Sunflower, Canola, Palm,
Seasame, Soy Bean and Cotton Seed oils.
Vegetable oils made entry
the American food chain during the Second World War. Before this, the
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
Shortage of coconuts
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
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
established cooking fats.
They targeted a compound
saturated fats that was not found in poly-unsaturated fats. That was
cholesterol. So, vegetable oils were marketed as cholesterol free while
fats were vilified as containing artery clogging cholesterol.
With time saturated fats
labeled unhealthy inspite of having been used by generations for
thousands of years.
Through manipulated science and pursuit for profits, by the 1950s it
“common knowledge” that vegetable fats were
healthier than animal fats.
What is interesting is that
is during this time that obesity, diabetes and heart diseases
skyrocketed to unprecedented heights. Today 34% of American population
Insulin resistant (metabolic syndrome) a precedence of diabetes; 66%
overweight with half of them medically obese; heart disease is one of
leading causes of premature deaths in adults and cancer has become
All these diseases and
conditions were non existent before vegetable oils hit the scene in the
Here are some of the effects
that have been linked to PUFAs
Just like mono unsaturated
like olive oil, PUFAs undergo oxidation. One product of this oxidation
hormone like compound called eicosanoids. Eicosanoids has
been shown to
have a range of damaging effects in the body even in small amounts. It
to cause inflammation, pain, fever and some cancers.
Another product of oxidation
free radicals. These tissue damaging radicals promote inflammation on
damaging effects that are believed to be the cause of
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,
the mitochondria (where oxidative metabolism occurs), impair
within the cell, impair the action of enzymes that dissolve blood clots
digest dietary protein, and inhibit the thyroid.
slows the metabolism and diminishes the ability to metabolize the
accelerating their toxic effects.
It is hard to eliminate fat
the human diet. It is infact an essential macro-nutrient. What is most
unfortunate is that healthy saturated fats that the human race have
for 1,000’s of years have been replaced by these absolutely
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
if you are struggling with weight, more specifically belly fat, use
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
copy of Go Beyond
Below we take a closer look
the more specific dangers of common poly unsaturated vegetable oils.
Corn oil is a bad
oil to eat. It
is too high in poly-unsaturated fat (specifically the omega-6 variety)
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
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.
the average diet of most Americans includes a ratio as high as 25 to 1
the two fats.
And just so that you may
oil is used in experiments to promote tumor growth in laboratory to
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
content of PUFAs is proving to tilt the oil onto the unhealthy side of
Not to mention it contains a high omega-6 fat as opposed to omega-3.
diet need a balcne of one to one of omega-6 to omega-3. Corn oil, like
PUFAs supply too much omega-6 making it inflammatory.
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
saturated fats of any of the other oils. While,
has 12% saturated fat, corn oil has 13%, and olive oil has 15%, canola
7%. Infact, these facts alone have put canola oil on the GRAS
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
of rape seed which is an industrial oil used to make industrial
bio-fuel, candles, lipstick and newspaper ink. Rape seed is the source
infamous mustard gas that was banned after World War One for causing
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
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
fatty deposits on the heart, thyroid, adrenal glands and kidney; it is
suspected to adversely affect nerves and could be linked to multiple
and cerebral palsy. The list goes on and on.
Soy is healthy
right? I hate to rain on your parade but
soybean oil has more similarities to canola oil than you would expect.
oil is a drying oil, which means that it will slowly harden upon
air, forming a flexible, transparent, and waterproof solid. This
it good in producing printing ink and oil paint formulations.
there is healthy soy and unhealthy soy. Healthy
soy is the kind that has been used by Asian communities for ages. This
fermented soy like miso, tempeh, natto etc. Then there is the soy that
pushed by soy bean oil manufactures, the unfermented soy from where you
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
of vitamins and minerals in the digestive system. Phytic acid is
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,
zinc among other nutrients. It is
to have negative effects on women and children due to inhibiting iron.
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
of soy that are low in linoleic acid, unfortunately they are
modified. GMO foods have been shown to have severe side effects in
Soy also has very
strong estrogenic factors mimicking the
female hormone estrogen in the body. Generally speaking, men should
the healthier fermented soy because of estrogenc tendencies of soy. Ooh
just to make it clear, soy oil does have the phyto-estrogen and phytic
among other negatives.
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
Most trans-fat are
made form Poly Unsaturated Fatty Acids
(PUFAs) like cotton seed oil, soy bean oil etc rather than
fats like olive oil. And this is simply because PUFAs are the more
the two. They tend to oxidize and go bad faster.
process was patented in 1902 by Wilhelm
Norman and by 1910 hydrogenated fat (trans-fats) were replacing the
serving animal fats. Trans-fat started to become suspect in 1956 when
literature pointed then out a s a possible cause for coronary artery
By 1994, it was estimated that trans-fats were the cause of over 20,000
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.
summary avoid trans-fats at all costs. The leading trans fat products
partially hydrogenated vegetable oils (this includes most commercial
vegetable shortening and margarines.
It is amusing to
watch people compare butter and margarine.
The truth is margarine is no match for butter in terms of health. And
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
Varieties that contain less than 80% oil are referred to as
spread”. These vegetable oils are the usual unhealthy suspect
PUFAs (Poly Unsaturated
Fatty Acids) like safflower, sunflower, canola etc. PUFAs provide
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
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
there is effort to reduce the amount of tran-fats in margarine it is
present in most spreads. Infact in the US, unlike in many other
trans fat levels of less than 0.5 grams per serving can be
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
now any healthier? The answer lies in the process of making the zero
“soft tab margarines”.
start off containing trans-fats due to the
process of turning the vegetable oil into a solid at room temperature.
followed by a process of removing the trans-fats created in the
process by yet another chemical process called interesterification.
is a process that structurally re-arranges the structure of the
a structure that does not even exist naturally but that maintains the
state of the oil. Literally, the process of interesterification creates
type of chemically constructed fat!
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
cholesterol like trans fats.
studies show this new
interesterified fat increased blood sugar by 20% in just one month, and
increased insulin resistance. It also decreased HDL and increased LDL
trans fats do. This is not good for those of you who may be prone to
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.”
margarine spread just came from being very bad for you to the worst
ever. What this means is that anyone who is using 0% trans fat
spreads is a guinea pig for a whole new kind of chemically created fat
not known even to exist in nature.
your diet are the hidden secret to losing weight fast, easily and
Combined with the management of two main hormones, you can
body fat and keep it off.
we have been mis-guided to think that losing weight is about calories.
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
apart from heart health you have been advised to take it easy on fats
are calories dense. But did you know that fats give a very strong
signal when consumed. It is hard to over-eat fats - of course unless
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
understand how you Go
Beyond Calories to lose belly fat fast, easily
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