Great article from Julie Montagu on oils…olive, coconut, avocado. Find out why you shouldn’t cook with olive oil!
Oil can be a big problem to dieters and it is something that I recommend all of my clients try to use less off if they are trying to lose those last 5 – 10 pounds. The harsh reality is that cooking oils are highly processed using manufacturing methods that are highly destructive to oil molecules.
According to Udo Erasmus, author of the book Fats That Heal, Fats That Kill, oils are typically pressed or solvent extracted from seeds and nuts, using a process where they are de-gummed, refined, bleached, and deodorized. The thing about this process that many people don’t realize is that valuable ‘minor ingredients’ including antioxidants, phytosterols, chlorophyll, flavor molecules, color molecules, lecithin, and other oil-soluble beneficial molecules are removed too.
What we just discussed applies to the cooking oils you may purchase in a store, or find in packaged food, or consume in French fries from…
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