Oils: Olive vs Coconut - What’s the Diff?

Navigating through the minefield of ‘healthy eating’ is enough to give anyone a headache, especially when you get down to the nitty gritty’s of oil. It’s no secret that oil is one of the ingredients to watch out for as its very high in caloric and fat density, but that doesn’t mean all oils are bad. After all, healthy fats are essential for optimal brain and nerve function plus hormone production … and they make meals tasty and satisfying. Umm, yes pass me the oil.

Oil good vs Oil bad?

First of all, any highly refined oils like vegetable, canola and sunflower oils are definitely a case of less (much less….none) is best. These are the ones generally used by fast food and takeaway joints because they are cheap and relatively flavourless (i.e goes with anything). Next.

Now that we’ve covered those off on to better oils; olive and coconut.

The most important thing to note is that it is always better to go for virgin, unrefined and preferably cold pressed versions of these as they will contain way more of the benefits.

To make this easier I’m gonna break down the deets of the two. Ready? Okay, let’s go:

Extra-Virgin Coconut Oil

Rich in antioxidants like flavonoids and polyphenols
- reduces oxidative stress in arteries
- Lowers blood pressure
- Reduces inflammation
Contains both mono and polyunsaturated fats
- Reduces total and bad cholesterol
- Increases enzymes that help break down fat
- Increase production of bile [needed for digestion]
Increases calorie burning
- Contain over 60% medium chain fatty acids [efficient energy source]
Higher in saturated fats [aka don’t go overboard]
Great for asian style cooking and alternative to butter in baking
Also makes a lovely moisturiser for skin

Extra-Virgin Olive Oil

Reduces LDL [bad] cholesterol and increases HDL [good] cholesterol
High in beneficial fatty acids and antioxidants
- Disease prevention/fighting
- Improved immune function