Cooking in butter is so indulgent. Butter melts so beautifully and smells divine. Many articles debate the pros and cons of using real butter or margarine. I don’t know about you but I’d rather use the real thing in moderation than some of the substitutes I’ve tried. Yes, too much butter is bad, we all know that, but what would life be without butter at all? If you can avoid it, then avoid it. I’m sure you will be better off.
Coconut oil has become more popular as of late. Long considered unhealthy, there’s been a big turn-around as more information came to light and people realized the difference between hydrogenated (the bad stuff) and virgin coconut oil (the good stuff). The New York Times published an article that explains some of the pros and cons and current ideas.
The one I find most often around here is Nutiva. According to their web site, there are numerous health benefits. I like the smell and I also like cooking with it. It’s been popular with some in baking, and I found many singing the praises of sweet potatoes and coconut oil, as well as sauteed vegetables.
Olive oil is, of course, the darling of healthy eating everywhere. A mainstay of the Mediterranean Diet, olive oil has few detractors, except for those fuddy-duddies who remind us to eat in moderation. No kidding. I can’t swig a cup of the stuff for mid-morning snack?
Extra virgin olive oil, called EVOO by foodies, has vitamins E, K, and A, antioxidants, monounsaturated fatty acids (MUFAs) and a bunch of other micro-nutrients that are good for you, and Omega 9 which helps arteries and helps to prevent cancer.
Olive oil is high in fat, but still the oil of choice. If you’re confused, check out this article by the Mayo Clinic about the role of olive oil in a healthy diet. Oils come in varieties, like wine, and the EVOO is considered best for flavor and dipping. There’s some great information at the Olive Oil Source website.
Canola oil is often suggested as a good dietary choice, but there is not a total consensus. Canola, according to the Canola Info website, contains the lowest level of saturated fatty acids of any vegetable oil. In 2006 they said, “The Food and Drug Administration (FDA) has ruled that canola oil is now eligible to bear a qualified health claim on its ability to reduce the risk of coronary heart disease due to its unsaturated fat content.”
What’s the fat you use most often and why?
