In my Newsletter I will tackle many important health issues. These are of great benefit to you. For now you can just heed this good advice. No one needs to be scared of the dangers of trans-fat any longer when using only unrefined, fresh cold pressed seed oils, such as flax, sunflower, hemp or pumpkin seeds. These are excellent salad oils, as they are often referred to. In my opinion canola oil is a scam, because it is genetically modified and refined and contains trans-fats. All food grade canola including the varieties sold in health food stores, are deodorized from their horrendous natural smell at 300° F in order to have a product that is “consumable”. You cannot heat a vegetable oil to those extreme temperatures and leave behind anything edible let alone anything of any healthy value.
Research at the University of Florida-Gainesville, determined that as much as 4.6% of all the fatty acids in canola are trans-fats (plastic) due to the refining process. I never use it and would not recommend it to anyone. There are two excellent unrefined cooking oils I prefer, Extra Virgin Olive oil (which should not be heated to extreme temperatures) and the brand-new DME Extra Virgin Coconut Oil. DME means simply “Direct Micro Expelling”; it is a newly developed patented cold process, done by hand which guarantees the best tasting raw coconut oil, as if you would buy organic coconuts. Both oils can be used for all hot food preparations. However, raw coconut oil is my preference as it adds a lot of flavor and the great taste your whole family loves Although coconut oil has been maligned in the past, modern science confirms it to be not only excellent tasting cooking oil, but also good oil with many health benefits. Coconut oil is the healthiest cooking oil, the choice of gourmet cooks around the world. Once you compare coconut oil to other oils, I’m certain you will change your mind and it will become your first choice as well.
DME Extra Virgin Coconut oil is a saturated fat. It consists of medium chain fatty acids (MCT’s), that not only have a low melting point of 25º C, but also a high smoke point of 230º C. This means, the fat molecules will not get damaged by heat and will not turn into trans-fats, even when used for deep-frying.
All other poly-unsaturated vegetable seed oils such as flax, sunflower, hemp or pumpkin seeds incorrectly named ‘cooking oils’, will change their poly-unsaturated fatty acids into dangerous trans-fats when heated above 112º C. This is a compelling reason why not to use them for cooking.