FOOD


HOW TO know which


oils to heat, eat or avoid


Over the years many have avoided fat because they thought eating fat would make them fat. People who avoided fat often got dry skin, and inflammation issues. Now we have more awareness on the benefits of eating fat – and in fact, consuming good fats can actually promote healthy weight loss and weight management.


by Michèle Wolff 20 AUGUST 2015


Good for cooking at high temperatures RICE BRAN OIL is good for cooking as it has a high smoke point (213°C), it has a mild flavour and is a thin oil to cook with, which some people prefer compared to coconut oil. A component of the oil oryzanol was shown in Japan to be effective in relieving hot flushes and other symptoms of menopause. Researchers found 90% of the women found some form of relief from hot flushes after taking rice bran oil for four to six weeks.


COCONUT OIL has a huge number of benefits. It has been shown to help with many health problems including thyroid, candida, digestive disorders (it kills pathogens associated with diarrhoea), parasites, weight loss, insulin control and energy increase. This fat keeps you full but doesn’t contribute to weight gain. You can add a tablespoon to your porridge, cook with it, mix it with plain yogurt, use it as butter, add a tablespoon to hot water or drink it for energy. Coconut oil contains lauric acid which boosts the immune system.


Good for salad dressings or adding at the end of cooking OLIVE OIL is high in oleic acid, the most common monounsaturated fat, and has been associated with reduced blood pressure and ‘bad’ cholesterol levels.


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