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 a fast food restaurant. But what about when you cook at home with something like olive oil? Unfortunately, olive oil has a fatty acid composition (largely Omega-9) that’s NOT highly resistant to high heat. Meaning, its structure gets damaged and becomes partially toxic when cooked at high heat. It is also not a whole food anymore. Olives are whole foods found in nature, but olive oil is processed, with the oil separated from the fiber and rest of the whole food that it came from. While it may not be as bad as common cooking oil, olive oil is far from the ideal solution to cooking with oil. So what’s the answer?
While this fat trigger is everywhere – from cooking oil, to packaged foods, used at restaurants and more – there are some simple steps you can take to avoid it.
First, stop cooking with oil. I know that may seem radical, but it’s possible to steam your vegetables or cook grains without using oil. You can even stir fry your vegetables lightly with water or vegetable broth in a “non-toxic” non-stick pan to avoid using oil. Then, if you want a little oil with your food, you can add it later. This way, you’re enjoying the food you want, without denaturing and making the oil toxic in the process.
Another option is to ONLY cook with coconut oil, which is composed largely of medium-chain fatty acids that don’t denature the same way polyunsaturated oils do. This is especially important if you must fry something or cook at high heat. It’s unarguably better to use coconut oil than cooking at high heat with a less stable vegetable oil that will break down more readily.
The third and final option is perhaps the most radical, but worth considering. It is simply to give up oils all together if you really want to lose those last 5-10 pounds. For instance, I watch the amount of oils I consume – I find that it’s too easy to overdo fat when using them, and I don’t think they’re fundamentally necessary. When I do cook with oil, it’s always coconut oil.
When I want some healthy fats in my diet, I”ll have a small avocado, or some whole nuts and seeds. Or perhaps a little coconut meat. Even the dressings I make and recommend to clients are oil-free.
Whatever option you choose here, the most important thing is that you reduce this fat trigger to the best of your ability and when you do cook, use small amounts of coconut oil instead or water. You’ll automatically reduce your intake of empty calories, detox faster, feel lighter, improve your digestion, reduce acne or skin blemishes, shed weight, and just plain feel better.