|
|
| |
 |
 |
|
Cooking tips
The best oil to cook with is Coconut Oil, as it is a medium chain saturated fat, so doesn’t
oxidise anywhere, near as readily as any of the vegetable oils do. I recommend only certified
organic, and also one that is a relatively pure oil, that is with relatively small amounts of
the actual coconut meat in with the oil. That way the flavour of the oil will not be too
strong with a coconut taste or smell. A coconut oil that has been extracted using a Direct
Micro Expellor process is probably as close as you can get to the pure oil. If it is direct
micro expelled the label will have the letters DME listed on it. Melrose brand, in Australia,
is one of the brands that is certified organic and extracted using DME. Butter or ghee is also
OK to cook with.
The next best oil to use when cooking at moderate temperatures is probably Grape Seed oil.
"Unlike most other oils, Grapeseed Oil can be heated to temperatures as high as 485 F (250 C)
without producing dangerous and possibly carcinogenic free radicals." Prescription for
Nutritional Healing, by James & Phyllis Balch. Olive Oil is not a good choice for cooking, as
it is an unsaturated oil, and will oxidise and turn toxic very readily when heated. Generally,
the better an oil is for you in it's raw state, the more toxic it becomes when heated.
Continued:- Click here.
Migraine - page 1.
Migraine - page 2.
Migraine - page 3.
Migraine - page 5.
Mark Flanigan,
B.HSc. (Nutrition), B.HSc. (Herbal Medicine), Adv. Dip. Naturopathy.
|
|
|
|
