Cooking oils (with a focus on coconut)

A couple of years ago it was brought to my attention that cooking with olive oil is a big no no. I recently asked a nutritionist about this and she concurred. When olive oil is heated to a high temperature, its molecular structure changes and it turns into a trans fat. Instead, enjoy olive oil raw drizzled over your salad.


The best oils to use for cooking are ground nut oil (peanut) or rapeseed oil: these can be heated to a high temperature without the molecular structure changing. In addition, coconut oil is also a great oil for cooking. Being a saturated fat (which basically means the hydrogen molecules are spaced differently to those of an unsaturated fat) it can be difficult to work with, because it is solid a room temperature. So if you want to drizzle it over your chicken for example, then it needs to be melted first.

Coconut oil is a medium chain triglyceride and is used immediately as energy for the body, just like carbohydrates would be.  So if you’re trying to cut down on those white refined carbs, and need an energy boost, coconut oil can be a great ally! Personally I dip a spoon into the pot and eat it raw for a little pick-me-up, or spread it on oat cakes as a butter substitute. Its really good in a cup of coffee too! (Handy if you’re trying to cut out added sugar.)

NYROrganic have started selling organic coconut oil and you can buy some from me here.

Jackie Marsden MAR is a qualified reflexologist and independent consultant (Team Leader) for Neal’s Yard Remedies Organic. Jackie leads and mentors a growing team of consultants (many of whom are therapists integrating organic products into their existing businesses) via the NYRO social selling channel, holding regular team meetings, one-to-one coaching via phone and facetime, and a closed facebook group. All views are my own.



Image courtesy of Idea go /

One thought on “Cooking oils (with a focus on coconut)

  1. Totally love this post! I’ve been telling my friends and acquaintances for years that they shouldn’t cook with olive oil – or any polyunsaturated fats for that matter! The oils are simply not stable chemically. In simple terms, fats are made up of atoms like everything else and are joined together by electrical bonds Some bond to each other. Polyunsaturated fats are those which have more than one carbon double bonds (bonded to each other) and have less than the maximum number of hydrogen. When these oils are heated, the carbon bonds break apart and become free floating arms which are free radicals – they basically are searching for other atoms to bond with. Inside the body these free radicals aren’t really welcome and that is a whole other subject – but eat lots of antioxidants to counteract their effects as this process is happening all the time inside your body! Vitamins ACE are all great antioxidants! So if you consider that most nutritious oils like seeds, olive, nuts etc are all polyunsaturated they should be eaten of course – but not used for cooking! Stick to coconut, rapeseed, sunflower frying oil, even butter and lard is better than olive oil!

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