Know your Fats - part 1

Olive Oil comes from the olive fruit and is a natural juice which preserves the taste, aroma and vitamins of the fruit. Olive Oil is beneficial to your health as it contains a high content of monounsaturated fatty acids and anti-oxidative substances.

Studies have shown that olive oil offers protection against heart disease by controlling LDL (“bad”) cholesterol levels while raising HDL (the “good” cholesterol) levels. The best Olive Oil to use is Cold Pressed Extra Virgin Olive Oil, which as it originates from the first pressing of the olives is high quality and contains more nutrients.

Look for your Olive Oil in dark bottles which protects it from being damaged by light. The best way to use it is in salads and making dressings as nutrients will be destroyed if cooked at too high a temperature. A good tip is to add olive oil to foods immediately after cooking. It can also be used as a dip with crusty bread.

Macadamia, grapeseed, flaxseed, walnut and sesame oils are great oils when consumed in moderate amounts. Sesame oil is a tasty choice when cooking up stir fries as it contains unique antioxidants which don’t get destroyed by heat, preventing degradation during cooking.

Flaxseed oil has been reported to improve blood sugar levels, promote healthy hair and skin and ward off arthritis when used as an anti-inflammatory due to its high content of Omega-3 fatty acids. You’re best off using flaxseed oil and walnut oil uncooked for salad dressings and spreads.

Rice bran oil is quite delicate in flavour and contains vitamins, antioxidants, nutrients and is trans-fat free. It has been reported to help lower cholesterol, boost the immune system, and is an anti-oxidant. In cooking the best way to use Rice Bran Oil is when frying and sautéing, as well as in baked goods. You can also use it to make up salad dressings, and dipping oils.

Steer clear of vegetable fats and oils, canola (from rape seed), soy, safflower, sunflower, soybean, and corn. There are many products that contain these fats and oils, such as margarine, salad dressings, mayonnaise and cooking and baking oils.

More on Canola:

Canola from Rape Seed Oil has a high content of sulphur and tends to go rancid very easily. When you are using canola oil for baked goods they develop mould very quickly and can make people who are sensitive to mould sick. Canola is a processed oil which during the deodorising process the omega 3 fatty acids are transformed to trans fatty acids like those present in margarine.

For more information, tips and recipes visit www.vitalianaturalhealth.com.au

Health & Happiness Courtney Xxx