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 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 the oils you may like to reduce from your diet. These are the ones generally used by fast food and takeaway restaurants because they are cheap and relatively flavourless (i.e goes with anything).
Now that we’ve covered those, onto our favourite oils; olive and coconut. The most important thing to note is you may like to consider prioritising a virgin, unrefined and preferably cold pressed version of these as it will contain way more of the benefits. To make this easier we're 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
- Contain over 60% medium chain fatty acids
- Higher in saturated fats
- Great for asian style cooking and alternative to butter in baking
- Also makes a lovely moisturiser for skin
Extra-Virgin Olive Oil
- Reduces LDL cholesterol and increases HDL cholesterol
- High in beneficial fatty acids and antioxidants
- Disease prevention/fighting
- Improved immune function
- More science and research backed health evidence
- Lower in saturated fat but similar calories per serving as coconut oil
- Great for cooking thanks to a high smoke point
What do we use? The best combo of both of these awesome oils!
