Phil A
Or is there an oil even worse for your body ?
ps, is olive oil the best for you ?
Answer
Coconut oil is the healthiest in the world.
"In a study published in 1981, the populations of two South Pacific islands were examined over a period of time starting in the 1960s, before western foods were prevalent in the diets of either culture. The study was designed to investigate the relative effects of saturated fat and dietary cholesterol in determining serum cholesterol levels. Coconuts were practically a staple in the diets, with up to 60% of their caloric intake coming from the saturated fat of coconut oil. The study found very healthy people who were relatively free from the modern diseases of western cultures, including obesity and heart disease. Their conclusion: "Vascular disease is uncommon in both populations and there is no evidence of the high saturated fat intake having a harmful effect in these populations."
>>>http://www.coconutdiet.com/cholesterol.htm
Palm oil is also very healthy.
"Studies show that adding palm oil into the diet can remove plaque build up in arteries and therefore, reverse the process of atherosclerosis. This has been demonstrated in both animal and human studies."
>>>http://www.coconutresearchcenter.org/article%20red%20palm%20oil.htm
Saturated fats are the most stable fats, followed by monounsaturated fats and lastly polyunsaturated fats. Polyunsaturated fats are very unstable, easy to oxidise and goes rancid very quickly. Unstable oils lead to oxidisation which leads to inflammation and this is a leading factor of heart disease and other degenerative diseases.
>>>http://www.qualitybooksonline.com/chronic-inflammation.htm
>>>http://www.truthaboutabs.com/cholesterol-myths.html
The worst fats are hydrogenated oil or partially hydrogenated oil aka transfat. When healthy oils are processed through bubbling hydrogen using temperatures of up to 410F (210C), un-natural fatty acids are created called trans-fatty acids. Trans-fatty acids are one of the most toxic wastes that can be inside your body and also can block your body from using essential fatty acids. This type of fat is found in approx 40% of grocery store items.
Oil is ruined when cooked above it's smoking point and it begins to degrade, has an acrid smell and taste and the smoke forms substances that may be carcinogens (cancer causing agents).
GOOD:
Lard - 41% saturated fatty acids (SFA), 47% monounsaturated fatty acids (MUFA) and 11% polyunsaturated fatty acids (PUFA), making it highly heat stable. Smoking point - 370F (182C)
Tallow - 52% SFA, 44% MUFA, and 4% PUFA, tallow is also exceptionally heat stable. Smoking point 420F (215C)
Coconut Oil - 92% SFA, 6% MUFA, and 2% PUFA - highly heat-stable and highly shelf-stable. Smoking point - 350F (177C)
Palm Oil - With 50% SFA, 40% MUFA, and 10% PUFA. - high level of natural antioxidants. Smoking point - 455F (235C)
Olive Oil - 14% SFA, 75% MUFA, and 11% PUFA. - very unsaturated...should only be subjected to very low heat, if any heat at all. The smoke point of extra virgin olive oil is rated as low as 200F (93C). Light olive oil has the highest rating, going as high as 450F (232C)
Macadamia Oil: 12.5% SFA, 84% MUFA, and 3.5% PUFA...contains high amounts of natural antioxidants. Smoking point of 390 F (199C)
Butter - 63% SFA, 26% MUFA, and 4% PUFA. Avoid margarine as this spread is ONE MOLECULE from being PLASTIC! Smoking point - 350F (177C)
Toasted Sesame Oil - 14% SFA, 43% MUFA and 43% PUFA. - highly unsaturated but has a high smoke point and lots of antioxidants to make it a relatively stable fat. Smoking point - 410F (210C)
AVOID:
Hydrogenated oil or partially hydrogenated oils - transfatty acids
Canola Oil - 6% SFA, 62% MUFA and 32% PUFA. Too much polyunsaturated fat, wrong kind of omega-3 content and 80% of canola is genetically modified.
Flaxseed Oil - Flaxseed oil is highly unstable and has a very short shelf life.
Vegetable Oils (Corn, Safflower, Sunflower, etc) - very unstable due to their highly polyunsaturated oil.
Peanut Oil 18% SFA, 49% MUFA and 33% PUFA - Too much polyunsaturated fat.
>>>http://hubpages.com/hub/cooking-oils
>>>http://www.triedtastedserved.com/oils/macadamia.php
>>>http://hubpages.com/hub/Extra-Special-Extra-Virgin
>>>http://www.ehow.com/facts_6021027_cold-pressed-oil_.html
>>>http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats
>>>http://ezinearticles.com/?Why-Hydrogenated-Oils-Are-Bad-For-You&id=92475
>>>http://www.qualitybooksonline.com/chronic-inflammation.htm
Coconut oil is the healthiest in the world.
"In a study published in 1981, the populations of two South Pacific islands were examined over a period of time starting in the 1960s, before western foods were prevalent in the diets of either culture. The study was designed to investigate the relative effects of saturated fat and dietary cholesterol in determining serum cholesterol levels. Coconuts were practically a staple in the diets, with up to 60% of their caloric intake coming from the saturated fat of coconut oil. The study found very healthy people who were relatively free from the modern diseases of western cultures, including obesity and heart disease. Their conclusion: "Vascular disease is uncommon in both populations and there is no evidence of the high saturated fat intake having a harmful effect in these populations."
>>>http://www.coconutdiet.com/cholesterol.htm
Palm oil is also very healthy.
"Studies show that adding palm oil into the diet can remove plaque build up in arteries and therefore, reverse the process of atherosclerosis. This has been demonstrated in both animal and human studies."
>>>http://www.coconutresearchcenter.org/article%20red%20palm%20oil.htm
Saturated fats are the most stable fats, followed by monounsaturated fats and lastly polyunsaturated fats. Polyunsaturated fats are very unstable, easy to oxidise and goes rancid very quickly. Unstable oils lead to oxidisation which leads to inflammation and this is a leading factor of heart disease and other degenerative diseases.
>>>http://www.qualitybooksonline.com/chronic-inflammation.htm
>>>http://www.truthaboutabs.com/cholesterol-myths.html
The worst fats are hydrogenated oil or partially hydrogenated oil aka transfat. When healthy oils are processed through bubbling hydrogen using temperatures of up to 410F (210C), un-natural fatty acids are created called trans-fatty acids. Trans-fatty acids are one of the most toxic wastes that can be inside your body and also can block your body from using essential fatty acids. This type of fat is found in approx 40% of grocery store items.
Oil is ruined when cooked above it's smoking point and it begins to degrade, has an acrid smell and taste and the smoke forms substances that may be carcinogens (cancer causing agents).
GOOD:
Lard - 41% saturated fatty acids (SFA), 47% monounsaturated fatty acids (MUFA) and 11% polyunsaturated fatty acids (PUFA), making it highly heat stable. Smoking point - 370F (182C)
Tallow - 52% SFA, 44% MUFA, and 4% PUFA, tallow is also exceptionally heat stable. Smoking point 420F (215C)
Coconut Oil - 92% SFA, 6% MUFA, and 2% PUFA - highly heat-stable and highly shelf-stable. Smoking point - 350F (177C)
Palm Oil - With 50% SFA, 40% MUFA, and 10% PUFA. - high level of natural antioxidants. Smoking point - 455F (235C)
Olive Oil - 14% SFA, 75% MUFA, and 11% PUFA. - very unsaturated...should only be subjected to very low heat, if any heat at all. The smoke point of extra virgin olive oil is rated as low as 200F (93C). Light olive oil has the highest rating, going as high as 450F (232C)
Macadamia Oil: 12.5% SFA, 84% MUFA, and 3.5% PUFA...contains high amounts of natural antioxidants. Smoking point of 390 F (199C)
Butter - 63% SFA, 26% MUFA, and 4% PUFA. Avoid margarine as this spread is ONE MOLECULE from being PLASTIC! Smoking point - 350F (177C)
Toasted Sesame Oil - 14% SFA, 43% MUFA and 43% PUFA. - highly unsaturated but has a high smoke point and lots of antioxidants to make it a relatively stable fat. Smoking point - 410F (210C)
AVOID:
Hydrogenated oil or partially hydrogenated oils - transfatty acids
Canola Oil - 6% SFA, 62% MUFA and 32% PUFA. Too much polyunsaturated fat, wrong kind of omega-3 content and 80% of canola is genetically modified.
Flaxseed Oil - Flaxseed oil is highly unstable and has a very short shelf life.
Vegetable Oils (Corn, Safflower, Sunflower, etc) - very unstable due to their highly polyunsaturated oil.
Peanut Oil 18% SFA, 49% MUFA and 33% PUFA - Too much polyunsaturated fat.
>>>http://hubpages.com/hub/cooking-oils
>>>http://www.triedtastedserved.com/oils/macadamia.php
>>>http://hubpages.com/hub/Extra-Special-Extra-Virgin
>>>http://www.ehow.com/facts_6021027_cold-pressed-oil_.html
>>>http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats
>>>http://ezinearticles.com/?Why-Hydrogenated-Oils-Are-Bad-For-You&id=92475
>>>http://www.qualitybooksonline.com/chronic-inflammation.htm
is olive oil really the healthiest oil?
I heart be
or are there healthier oils out there? thanks!
Answer
The healthiest oil in the world is coconut oil with 92% saturated fat. Saturated fat is the most stable and least prone to inflammation and oxidation. Monounsaturated fats are more stable than polyunsaturated fats, yet not as stable as saturated fats. Polyunsaturated oil is very easy to oxidise and goes rancid very quickly. A good article to explain the chemistry of fats below.** Inflammation and oxidation leads to heart disease. My favourite oil is macadamia oil. It's delicious with a high smoke point. :)
"Diets in People with the Lowest Risk of Heart Disease – Masai, Inuit, Rendille, Todelau
The diet of the Maasai tribe in Kenya and northern Tanzania consists of meat, milk, and blood from cattle. It is 66 percent saturated fat.
The diet of Inuit Eskimos in the Artic, consisting largely of whale meat and blubber, is 75 percent saturated fat; and they live long healthy lives free of heart disease and cancer.
The Rendille tribe in the Kaisut Desert in NE Kenya subsist on camel milk and meat, and a mixture of camel milk and blood, known as "Banjo." Their diet is 63 percent saturated fat.
The Tokelau live well, without cardiologists, on three atoll islands that are now a territory of New Zealand. Their diet consists of fish and coconuts, which is 60 percent saturated fat.
Like these groups of people around the world, breast-fed infants in developed first-world countries also have a diet that is high in saturated fats. The fat in human mother’s milk is 54 percent saturated fat."
Enjoy Saturated Fats, They're Good for You!:
http://www.lewrockwell.com/miller/miller38.1.html
GOOD:
Lard - 41% saturated fatty acids (SFA), 47% monounsaturated fatty acids (MUFA) and 11% polyunsaturated fatty acids (PUFA) - highly heat stable. Smoking point - 370F (182C)
Tallow - 52% SFA, 44% MUFA, and 4% PUFA - exceptionally heat stable. Smoking point - 420F (215C)
Coconut Oil - 92% SFA, 6% MUFA, and 2% PUFA - highly heat stable and highly shelf stable. Smoking point - 350F (177C)
Palm Oil - 50% SFA, 40% MUFA, and 10% PUFA - high level of natural antioxidants. Smoking point - 455F (235C)
Olive Oil - 14% SFA, 75% MUFA, and 11% PUFA - very unsaturated and should only be subjected to very low heat, if any heat at all. The smoke point of extra virgin olive oil is rated as low as 200F (93C). Light olive oil has the highest rating going as high as 450F (232C)
Macadamia Oil: 12.5% SFA, 84% MUFA, and 3.5% PUFA - contains high amounts of natural antioxidants. Smoking point - 390 F (199C)
Butter - 63% SFA, 26% MUFA, and 4% PUFA - heat stable. Smoking point - 350F (177C)
Toasted Sesame Oil - 14% SFA, 43% MUFA and 43% PUFA. - highly unsaturated but has a high smoke point and lots of antioxidants to make it a relatively stable fat. Smoking point - 410F (210C)
AVOID:
Canola Oil - 6% SFA, 62% MUFA and 32% PUFA - too much polyunsaturated fat, wrong kind of omega-3 content and 80% of canola is genetically modified.
Flaxseed Oil - highly unstable and has a very short shelf life.
Vegetable Oils (Corn, Safflower, Sunflower, etc) - very unstable due to high polyunsaturated fat %.
**The Cooking Oils That Are Best For Your Health:
http://skustes.hubpages.com/hub/cooking-oils
Smoke Points of Various Fats:
http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats
The Hidden Truth About "Reducing Your Cholesterol" You may be surprised at the REAL causes of heart disease -- and it's NOT saturated fat or cholesterol:
http://www.crossgym.gr/el/health-injury-prevention/76-the-hidden-truth-about-qreducing-your-cholesterolq
Giuseppe: In the US, there is a heart attack every 35 seconds. Americans eat too much Fructose Corn Syrup and transfat and vegetable oils - inflammation and oxidation central. Take a look at the chemistry of fats and the countries who have low to no heart disease. The French eat plenty of saturated fat and has the lowest heart attack rate in the western world. Conventional medicine scratches their head and calls it the French Parodox as it doesn't fit their cholesterol hypothesis (still a hypothesis after half a century). As 75% who have a heart attack have normal cholesterol levels, you want to brush up on the truth or you will be the victim of conventional medicine. Conventional medicine has a vast precedence of getting it wrong.
The healthiest oil in the world is coconut oil with 92% saturated fat. Saturated fat is the most stable and least prone to inflammation and oxidation. Monounsaturated fats are more stable than polyunsaturated fats, yet not as stable as saturated fats. Polyunsaturated oil is very easy to oxidise and goes rancid very quickly. A good article to explain the chemistry of fats below.** Inflammation and oxidation leads to heart disease. My favourite oil is macadamia oil. It's delicious with a high smoke point. :)
"Diets in People with the Lowest Risk of Heart Disease – Masai, Inuit, Rendille, Todelau
The diet of the Maasai tribe in Kenya and northern Tanzania consists of meat, milk, and blood from cattle. It is 66 percent saturated fat.
The diet of Inuit Eskimos in the Artic, consisting largely of whale meat and blubber, is 75 percent saturated fat; and they live long healthy lives free of heart disease and cancer.
The Rendille tribe in the Kaisut Desert in NE Kenya subsist on camel milk and meat, and a mixture of camel milk and blood, known as "Banjo." Their diet is 63 percent saturated fat.
The Tokelau live well, without cardiologists, on three atoll islands that are now a territory of New Zealand. Their diet consists of fish and coconuts, which is 60 percent saturated fat.
Like these groups of people around the world, breast-fed infants in developed first-world countries also have a diet that is high in saturated fats. The fat in human mother’s milk is 54 percent saturated fat."
Enjoy Saturated Fats, They're Good for You!:
http://www.lewrockwell.com/miller/miller38.1.html
GOOD:
Lard - 41% saturated fatty acids (SFA), 47% monounsaturated fatty acids (MUFA) and 11% polyunsaturated fatty acids (PUFA) - highly heat stable. Smoking point - 370F (182C)
Tallow - 52% SFA, 44% MUFA, and 4% PUFA - exceptionally heat stable. Smoking point - 420F (215C)
Coconut Oil - 92% SFA, 6% MUFA, and 2% PUFA - highly heat stable and highly shelf stable. Smoking point - 350F (177C)
Palm Oil - 50% SFA, 40% MUFA, and 10% PUFA - high level of natural antioxidants. Smoking point - 455F (235C)
Olive Oil - 14% SFA, 75% MUFA, and 11% PUFA - very unsaturated and should only be subjected to very low heat, if any heat at all. The smoke point of extra virgin olive oil is rated as low as 200F (93C). Light olive oil has the highest rating going as high as 450F (232C)
Macadamia Oil: 12.5% SFA, 84% MUFA, and 3.5% PUFA - contains high amounts of natural antioxidants. Smoking point - 390 F (199C)
Butter - 63% SFA, 26% MUFA, and 4% PUFA - heat stable. Smoking point - 350F (177C)
Toasted Sesame Oil - 14% SFA, 43% MUFA and 43% PUFA. - highly unsaturated but has a high smoke point and lots of antioxidants to make it a relatively stable fat. Smoking point - 410F (210C)
AVOID:
Canola Oil - 6% SFA, 62% MUFA and 32% PUFA - too much polyunsaturated fat, wrong kind of omega-3 content and 80% of canola is genetically modified.
Flaxseed Oil - highly unstable and has a very short shelf life.
Vegetable Oils (Corn, Safflower, Sunflower, etc) - very unstable due to high polyunsaturated fat %.
**The Cooking Oils That Are Best For Your Health:
http://skustes.hubpages.com/hub/cooking-oils
Smoke Points of Various Fats:
http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats
The Hidden Truth About "Reducing Your Cholesterol" You may be surprised at the REAL causes of heart disease -- and it's NOT saturated fat or cholesterol:
http://www.crossgym.gr/el/health-injury-prevention/76-the-hidden-truth-about-qreducing-your-cholesterolq
Giuseppe: In the US, there is a heart attack every 35 seconds. Americans eat too much Fructose Corn Syrup and transfat and vegetable oils - inflammation and oxidation central. Take a look at the chemistry of fats and the countries who have low to no heart disease. The French eat plenty of saturated fat and has the lowest heart attack rate in the western world. Conventional medicine scratches their head and calls it the French Parodox as it doesn't fit their cholesterol hypothesis (still a hypothesis after half a century). As 75% who have a heart attack have normal cholesterol levels, you want to brush up on the truth or you will be the victim of conventional medicine. Conventional medicine has a vast precedence of getting it wrong.
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