Cooking Oils fall under the category of fats and the word fat has scarred me since a very young age. While I am breaking through the barriers of my mind, and that is an ongoing process, I simply want to classify fats as a category of food and not deny that fats are delicious and make your meals yummy.
We have heard of the terms good fats and bad fats, here is a brief refresh to what they are.
- Good fats are unsaturated fats derived from plants and nuts, that the body finds it easier to break down and they lower bad cholestrol.
- Bad fats, on the other hand, are saturated fats derived from animal sources, dairy etc. and they have a tendency to increase bad cholestrol.
Going back to my original topic of Cooking Oils, there are several plant based oils of which the popular ones are Canola, Saffflower, Sunflower, Olive, Grapeseed etc etc. But my winners are two not so popular oils *drumroll*.........Coconut Oil and Avocado Oil. Both these oils are delicious and they have a low melting point very close to our body temperature and they are also best broken down and assimilated by our bodies.
I am a feeling person and I go with my intuition. I compared Avocado and Coconut Oil with other oils by simply feeling it on my fingers. These are light oils, that feel less dense and simply smooth away into my skin. Avocado Oil has a buttery taste and I sometimes rub it on my skin on one of those really cold wintery days. Coconut oil is sweet smelling and food cooked in Coconut Oil feels like there was no Oil added at all.
I encourage you to try these oils that are not only healthy but great tasting.
More recipes to come using Avocado and Coconut Oil, I buy my oils from Whole Foods, I buy the 365 Whole Foods brand, they are inexpensive and of good quality.
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