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 /