Something I have never thought of before, but after going to a Sports Nutrition seminar few weeks ago (where I learned a lot of amazing scientific evidences), I have to share this with you.
(Virgin) Olive Oil has been cultivated for thousands of years! It’s a great source of Vitamin K, E and Omega 9 fatty acids.
Being monounsaturated fat, Olive Oil protects against coronary heart disease, prevents diabetes and lowers blood pressure. It is no surprise that many doctors recommend to follow “Mediterranean diet”!
Coconut Oil on the other hand classed as a saturated fat and as we all know is not as healthy as (mono/poly)unsaturated fats. But the saturated fat in coconut oil is a different type as to those found in meat and dairy and doesn’t have the same health risks.
Coconut Oil is known as Medium Chain Fatty acids (MCTs) which means it is more soluble, easy to digest and metabolised by the body, used as energy source rather than stored as fat. The Medium Chain Fatty acids help with Calcium and Magnesium absorption.
But the problem with Olive Oil is that it is a low heat oil which means if using it for cooking (frying) it has a very low point at which is starts to burn and to smoke (Don’t tell me you don’t get it!). This results in activation of Free Radicals. In general unsaturated fatty acids are unstable and easily oxidized when exposed to oxygen free-radicals.
What are these Free Radicals? Free Radicals are highly reactive molecules contain one or more unpaired electrons, are extremely unstable and immediately react with another molecule (which then forms a new radical – the cycle of free radicals). They damage various body cells and could be the cause for various diseases such as cancer, heart disease, stroke, immune system weakness, cataracts etc. Free Radicals have to be neutralized with antioxidants. Fresh fruit and vegetables are great source of antioxidants. No wonder medics, dietitians and scientists recommend eating at least 5 portions of fruit and vegetables a day and include various colours (mix it up, brighten it up!).
BUT there are however also some benefits of Free Radicals such as production of sperm, and eggs in ovaries.
Conclusion even though coconut oil is saturated fat (MCTs) it is a much healthier option than olive oil.
Use (Virgin) Olive Oil as salad dressing without getting those nasty free radicals. Very simple recipe:
Fresh Lemon juice
Mix all good together until you get silky dressing. Done!
That now explains to me why I never liked the smell in the house after cooking with olive oil. I found the smell very heavy, somehow poisonous. Since understanding a bit of science, I’ve started using coconut oil and the transformation is amazing. The house smells nice, it doesn’t burn, the meal is much cleaner, tastier and delicious. Check out my recent recipe.
Did you know that Vitamin E helps to keep the skin wrinkle-free and hair glossy? Vitamin K is the green leafy vitamin which helps against blood clotting.