You’re still cooking with olive oil, aren’t you? I thought so. Stop that now! First off, let me explain why cooking with olive oil, and eating other heated oils can be dangerous.
There are many, many different kinds of fats, some of which are more delicate, or less “stable” than others, meaning that they will go off more easily. The three factors that cause fats to spoil are heat, light and oxygen.
No matter how stable a fat is, it will always in the end, succumb to one or more of these factors and putrefy. Unless we’re talking about margarine, but who would ever eat that anyway? (YUCK!)
So why can’t we cook with olive oil? It has a low “smoke point”, which means that it will begin to burn at a relatively low temperature. As soon as any fat reaches its smoke point, it begins to break down and create free radicals – those horrendous, carcinogenic, unstable molecules that damage cells and cell membranes, and are associated with the development of conditions like atherosclerosis and cancer. SCARY right? Olive oil is not suitable for stir-frying, sautéing, or any other high-heat cooking. Pour it all over your salads for sure, but stop using it to cook today. Seriously.
What can you use? Coconut oil. It’s like the God of cooking oils. Coconut oil helps to balance hormones, stabilize blood sugar levels and boost the cellular healing process. It is also known to stimulate the thyroid and reduce stress on the liver and pancreas. This increases metabolism and helps us burn fat more effectively. Additionally, coconut oil increases our energy levels, due to its easy digestive process. AND you can cook with it. Bake, roast, fry, anything! You are free to use it anyway you like. Another freakishly delicious way of using it is mixing it in with my amaze balls. It’s like an explosion of chocolate coconut goodness.
If you want a really healthy and simple meal, roast up some vegetables (any that you like roasted normally) and add some slices of ginger for zing! Add coconut oil and let it roast. You will not believe the taste. MMM.
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