AVOCADO OIL has the highest smoke point out of any plant oil but still needs to be used at a low heat. Research shows that 1 ½ tablespoons of avocado oil added to a salad increased nutrient uptakes. It is worth adding to food to boost the uptake of nutrients to help immunity which is especially useful for inflammation.


POLYUNSATURATED OILS: Omega-3 oils are essential for the health of your body, with benefits for heart, brain, eye, joint and digestive health. However, these are very unstable and should not be heated but kept in the fridge.


MACADAMIA OIL is produced in high amounts in Australia. It has five times more vitamin E than olive oil and a higher smoke point but best used uncooked or at very low temperatures. A study in a Newcastle research project revealed significant reductions in inflammation and clotting tendency associated with consuming macadamia oil. It also increases good cholesterol (HDL) and is beneficial for inflammatory bowel problems and stomach ulcers.


APRICOT KERNEL OIL is cold pressed from the seeds of the apricot. It is great for salad dressings, has a nutty flavour and a high level of vitamin A and E for healing, which is useful for the bowel lining. It is nutritious and used a lot in skin care.


HEMP SEED OIL can be used long term as it contains a healthy balance of omega 3 (20%) and 6 (60%) and gamma linoleic acid (2%). It tastes like sunflower oil and is green. This oil also contains an amazing 35% soluble fibre. Hemp seed oil needs to be refrigerated and never cooked with.


Oils to avoid Other oils change their molecular structure under high heat


and are very harmful to the body. Unfortunately these oils are used in most takeaway foods. Most cheap vegetable oils have been solvent extracted, which destroys valuable antioxidants. These include soybean, sunflower, corn and cottonseed oils.


AVOID CANOLA OIL. Although it is very popular, is has its issues. Modern canola was hybridised to shut down heart damaging erucic acid, but new studies are showing that even the small amounts that remain may still cause health issues. Canola goes rancid easily and during the shelf-life-extending deodorisation process, the 12% of omega-3 content in canola is transformed into trans-fats. n


Michèle Wolff is a leading health practitioner and a qualified naturopath, nutritionist, herbalist and nurse. Her new book ‘Digestive Solutions – 101 Proven Methods to Solve Your Tummy Problems Naturally’ is available from bookstores and good


online booksellers. AUGUST 2015 21


116672i185


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60