Nah, I think I will ignore this doctor (Joan salge Blake )

#1

Giving Coconut Oil A Health Halo

Coconut oil is a common dairy-free substitute for butter, but as Colleen Wysocki-Woods, MS, RDN points out, it is not as healthy as some fad diet fans want you to believe. “Using coconut oil in cooking and baking adds 13 grams of saturated fat per tablespoon,” explains Colleen. A healthier (also dairy-free) option is canola oil, which has just about 1 gram of saturated fat per tablespoon. Plus, coconut oil in “health” foods can quickly make that food too high in saturated fat to be considered healthy. “Plant-based burgers made with coconut oil can have higher amounts of saturated fat than regular burgers,” says Dr. Joan Salge Blake.

#2

Sure. I think coconut oil may result in higher saturated fat than canola oil. I just think that might be a good thing. Of course I use beef tallow to cook my burgers. Guessing they like that idea even less

#3

Ugggh. Still with the fear mongering over sat fats -_-

She can keep her ‘healthy’ canola oil; I wouldn’t touch it with someone else’s.

#4

:rofl:

What processing goes in to creating coconut oil?

(Alec) #5

RAOTFL :joy::joy::joy:

The ignorance of these medical professionals is mind blowing. Mind you, I think the acronym RDN stands for Registered Dietician Nutritionist, so it is hardly surprising the first one is utterly clueless. That “profession” is just a laughing stock.

Who seriously thinks that canola oil is healthier than coconut oil??? Probably only stooges of the canola oil industry (BTW, I used to be one!! :joy::joy::joy:)

#6

What. But the two are nothing alike… I consider it a seed oil substitute (just way better of course), the same zero flavor, the same 100% fat content and it’s liquid in a warmer room temp…

Oh saturated fats again. Even if one wants to consume little saturated fat for some reason, one rarely uses a ton of cooking oil… Maybe I am biased as I do my best to avoid all added fats…

Well I avoid coconut oil myself, lard is way tastier… That’s just 32% fat, I have just checked :slight_smile:

IDK what canola oil is like, I never saw it (we can choose between sunflower and coconut oil here, olive too but it’s expensive and I dislike the taste and never would put it into a dessert) and I don’t even ever buy added fat, actually (except some butter but I don’t cook with it and it’s a few grams a week, it’s wildly expensive and the taste is nice but subtle, I prefer my lard :slight_smile: ).

Oh, fats, nice topic, I like it.

And I dislike when people grab a tiny, not that significant thing (like saturated fat, sometimes calories) and it’s the ONLY one that matters for them when it’s about health. Sometimes a tiny stuff decides about healthiness, sure, there are lots of potent toxins. And sugar isn’t good either. But saturated fat… Lots of very natural, good food is full with it, even without scientific knowledge one would think it can’t be sooo bad…
Well I keep listening to my own body. Not like I wouldn’t get sugar poisoning or starvation in a little time if I stopped eating saturated fat galore… It’s maddening to think about people who get influenced and try to force a subpar diet on themselves.

#7
  • Most canola is chemically extracted using a solvent called hexane, and heat is often applied which can affect the stability of the oil’s molecules, turn it rancid, destroy the omega-3s in it, and can even create trans fats.

Ask the Expert: Concerns about canola oil | The Nutrition Source | Harvard T.H. Chan School of Public Health

#8

Exactly. Seed oils are so heavily processed and are turned out as nothing less than poison.

#9

In the UK at least, this is what we call Rapeseed oil.

#10

Yep…It’s a waste of arable land IMO.

#11

Oh that’s the same? Okay then, it’s a thing in many products (usually together with sunflower oil, our most important cooking oil, we have sunflower fields everywhere, I look out of my window and see one. I like sunflowers, they are pretty, I just don’t want to eat them) but I buy ingredients (and when not, I read the label) so I don’t have it. It’s not sold separately, the food industry uses it, not normal people.

(We have rapeseed fields too, they are aesthetically pleasing as well. But we have more sunflowers as far as I can tell.)

(You've tried everything else; why not try bacon?) #12

Canola stands for “Canada oil, low acid,” and refers to a variety of rapseed that is naturally low in erucic acid.

#13

When the useless USDA themselves remove Cholesterol as “nutrient of concern” (many years ago now) sorry, all doc’s lose their excuse to keep up the saturated fat = bad nonsense.

(Megan) #14

Hmm good question. I looked it up and will definitely be checking the info on the jar next time I buy some. One of the ways is just as horrid as high processed seed oils.

#15

Well if your problem with oils is that they require an industrial process (perhaps using solvents like hexane) the dont get too excited about coconut oil see https://en.m.wikipedia.org/wiki/Coconut_oil For sa good discussion of wet and dry processes both of which would make any chemical engineer proud

(B Creighton) #16

Well, she might be right about the canola oil being healthier if the coconut oil is refined. There have been very many studies done with refined coconut oil showing bad outcomes. However, I only buy virgin coconut oil. It is not refined. It is supposed to just be cold pressed - much like EVOO. About 20% of the saturated fats are MCTs, which I now believe are a metabolically awesome fat. The primary remainder of the saturated fat is lauric acid and myristic acid. No study has shown any ill effects from virgin lauric acid consumption. It seems to increase LDL and HDL proportionately. In fact countries with the highest intakes of coconut oil have the lowest rates of heart disease. Tavalu, a Polynesian country of atolls, had a diet of about 50% saturated fat with no known heart disease before soda pop and the SAD came along - now their health is among the worst in Polynesia.

Out of the seed oils, canola is actually probably one of the healthier options with a high percentage consisting of monounsaturated fat, which is much less likely to become oxidized in the refining process than the polyunsaturated Omega 6s. Unfortunately, the vast majority of canola/rapeseed oil is GMO and sprayed with glyphosate - like the rest of the seed oils. It is primarily for that reason I do not use it. It is one of the cheaper options in the US, and for that reason it is vastly overrepresented in our processed foods. This belief that it is a “healthier” option is bunk, however, and is not scientifically supported. There we go again with the false charge that saturated fat is evil. Actually, the linoleic omega 6 fat in canola is more likely to cause triglyceride build up in fat cells and insulin resistance than the saturated fat is - at least on a low carb diet.

#17

Reading all these I am glad my lard comes from frying my fattier cuts, quite simple process… :smiley:
I still don’t consider it so great, I would need some high-quality home- or farm-raised pork, the taste is inferior too but my body should handle the remaining problems, I have my limits.
(My omega3:omega6 ratio must be bad, not like I can have any idea about it as pork has a wide range, good thing I don’t care about that, it’s not like I have a power to raise it more anyway but my food seems pretty normal, my body doesn’t complain so it should be okay.)

I don’t worry about the tiny coconut oil we use, my SO has a capable body too… (He dislikes lard unless it’s in the pork itself or used for making a pork dish.) But it’s really not much, the vast majority of our fat intake comes from eggs, dairy and meat (as it should I suppose).
While we are against eating any amount of certain things, coconut oil isn’t among them.