Many of you have asked me why I prefer to use canola or olive oil over coconut oil in my recipes. In this brief video, my husband, who of course is the nutritional expert behind the inspiration for all my recipes gives a very concise and clear answer!
You’ll find I like to use canola oil in my baking because of its neutral flavor, on the culinary side, and because it is a good source of monounsaturated fats on the nutrition side. In fact, I understand it is the richest cooking-oil source of alpha-linolenic acid which has been linked to heart health.
I recommend certified organic cold- or expeller-pressed canola oil with omega 3’s. Here is a canola oil I like to use (click here) but there are many to choose from. Cold- and expeller-pressed oils, including canola, do not involve the use of chemical solvents and, because they undergo less processing, tend to be higher in nutrients and antioxidants. I use extra virgin Olive Oil, also a good source of monounsaturated fats, for the rest of my cooking, no surprise there, as it is a standout feature in the healthful Mediterranean diet, the cuisine that I was raised on!
CLICK HERE, for a great article written by esteemed nutritionist, chef Ellie Krieger: “Should you replace olive oil with coconut oil?“. It is thoughtfully written to incorporate the culinary side, but grounded in science, as it should be! And, CLICK HERE for an article that addresses how coconut oil got a reputation for being healthy in the first place!
CLICK HERE for a fascinating interview with Dr David Katz by True Health Initiative Council member Dan Pardi: “Saturated Fat: What’s there real story?”
CLICK HERE for a great interview with Dr Willett of Harvard T.H. Chan School of Public Health on setting the record straight on the butter “debate”.
So, once and for all, for those of you who want to know: These are the reasons why I use the oils I use in my CUISINICITY recipes!