R.B., would you please look at this and tell us what you think? Thanks for your articles. For those of us recovering from chemo brain, a few sentences in simple language are helpful, too. Thank you! - Carol
From:
http://www.mercola.com/products/coconut_oil.htm
And polyunsaturated fats, which include common vegetable oils such as corn, soy, safflower, sunflower and canola, are absolutely the worst oils to use in cooking. Omega-6 oils are especially prone to this because of all the double bonds they have which are highly susceptible to heat damage.
Why?
Reason #1: Most people believe that frying creates trans fats. That is not the major problem; although some are created, they are relatively minor. There are FAR more toxic chemicals produced by frying omega-6 oils than trans fats.
Frying destroys the antioxidants in oils and as such oxidizes the oils and causes cross-linking, cyclization, double-bond shifts, fragmentation and polymerization of oils that cause far more damage than trans fats.
Reason #2: They contribute to the overabundance of omega-6 fats in your diet, and the imbalance of the omega-6 to omega-3 ratio. As you know from my extensive writing on this subject, excessive omega-6 fats contribute to many chronic diseases and are essentially a prescription for poor health.
There is
only one oil that is stable enough to resist heat-induced damage, while it also helps you prevent heart disease, lower cholesterol and even lose weight -- coconut oil.
So,
whenever you need an oil to cook with, use coconut oil instead of butter, olive oil, vegetable oil or any other type of oil called for in recipes.
Curiously, coconut oil contains the most saturated fat of all edible oils. We continue to be inundated by media portrayals of saturated fats as dangerous, but now you know better ...
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