Cooking with vegetable oils and free radicals

 Coconut oil is very stable at high temperatures and the only vegetable oil I recommend cooking with.

Coconut oil is very stable at high temperatures and the only vegetable oil I recommend cooking with.

In my previous newsletters I have shared some  healthy yummy recipes but today's health tip is about a food type to avoid, vegetable oils. Most of us cook with vegetable oils such as canola oil, sun flower oil, safflower oil etc because that is what is considered normal and it is cheap convenient and available.  Many of us also cook with olive oil. But cooking with these oils can be one of the most harmful things you can do for your health. These oils are very unstable at higher temperatures. They break down and become oxidized creating free radicals which are very unstable and react quickly with other cells in the body.  Free radicals attack the nearest stable molecule, "stealing" its electron which in turn becomes a free radical itself and is also unstable, beginning a chain reaction of disrupted cells that compound to cause accelerated aging and disease.


Coconut oil, ghee and lard are stable at higher temperatures - up to 375 degrees F (190 degrees C). These fats are the fats you want to be cooking with to limit the free radicals entering your body and breaking down the healthy cells in your body. I recommend cooking with coconut oil since it is stable at high temperatures and has many other added health benefits.