For a while now, the addition of Coconut Oil to your diet has been a hot topic.
A paragraph from a Document released by the ‘American Heart Association’s Presidential Advisory entitled ‘Dietary Fats and Cardiovascular Disease (CVD)’, states that, ‘because Coconut Oil increases LDL cholesterol, a cause of CVD and has no known offsetting favorable effects, we advise against the use of Coconut Oil’.
Choosing a Vegetable oil over Coconut oil, butter or lard was the most important recommendation and that is Suga endorsed.
You cannot expect that oil so cloudy at room temperature, that also forms a solid layer in the fridge is good for you. That happens with Coconut Oil.
Coconut Oil is considered to be a Saturated fat, which is a ‘bad fat’. Other ‘bad fats’ or fatty oils to be mindful of are Palm Oil and Palm Kernel Oil.
Ensure that you read the ingredients of your Chips. Sometimes what may be advertised as healthy, for instance, Kettle Cooked Chips, may not be so healthy after all. If you read the list of ingredients, you may see cooked or fried in Palm oil or Palm Kernel oil close to the end, which cannot be good.
The good oils to use when cooking are Olive Oil and Vegetable Oils.
Olive Oil is best. Affordable brands and small sizes are now available in our local supermarkets, such as Ybarra Olive Oil.
Vegetable Oils usually consist of a mixture of Sunflower, Safflower and Soybean Oils. Of course, Vegetable oils are available in abundance for great prices.
Check your labels and do not be a victim of the ‘hype’.
Coconut Oil is great for other things like your hair and skin, but not your kitchen.
Have a Healthy Day!
By: Gabrielle Burgess (Certified Personal Trainer & Sports Nutritionist)
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