Cooking Oils

Coconut oil contains lauric, caprylic and capric acids, healthy fats that can raise your resting metabolic rate by as much as 50 percent according to U.S. magazine For Women First (March '06). They say you can lose weight by switching to coconut oil. It's good for baking as it becomes a "hard fat" at room temperature. You can replace butter, shortening or lard with three-quarters the amount of coconut oil in your baking. As a moisturizer, it works well on dry hands, knees and elbows, and smells like a tropical vacation. One small problem--the dog kept wanting to kiss my hands. Keep in a cool place so it doesn't go rancid.

Grape seed oil is effective as a skin moisturizer and tasty in a dressing tossed with spring salad greens. 

Walnut oil  has a nice nutty flavor and a high concentration of omega-3 fatty acids. Omega-3 boosts immunity and may speed weight loss. Walnut oil is not ideal for cooking, as it has a low smoke point. 

Olive oil icontains healthy fats that reduce cholesterol and are good for your skin and hair. Extra virgin olive oil has a richer flavour in salad dressings. When you want a less assertive flavour, use safflower, sunflower, canola or avocado oil in salads.

Canola oil is made from genetically modified seed. A study cited in the European Journal of Medical Science, March 2005, indicated that canola oil was better than olive oil at decreasing cholesterol levels. Use canola oil for sauteeing, or at medium temperatures, say researchers at the University of Dayton Research Institute. Compared to olive oil, at high temperatures, releases  higher levels of substances that could be harmful to your health when inhaled. When frying oil, consider wearing a mask over nose and mouth.

Peanut oil is traditionally used for stir frying, as it has a high smoke point (so does avocado oil.) These oils were not tested in the Dayton study. However, if you've ever tried to clean the sticky oil residue off your stove vent, you probably think it obvious that breathing in any kind of oil fumes might not be good for your respiratory system.

If you usually stir or deep fry, try using an air fryer or simmering or baking your food more often, to limit your exposure to oil in the air. Read the summary of the University of Dayton study for yourself, on their site, here.