Coconut Oil, Butter, or Olive Oil?

What type of fat should I cook with? That may depend of a few variables. Does the recipe require a baking, sauteing, or searing? Each one has its pros, but there is one that is the healthiest. The best fat to cook with is coconut oil. Why?

Coconut while solid at room temperature like butter is mostly made up of saturated fatty acid. That’s not good, right? Not necessarily. Coconut oil’s saturated fat is made up mostly of small to medium chain fatty acids. Long chain fatty acids can increase cholesterol levels. Despite its wonderful flavor, butter, is made mostly of long chain fatty acids.

The Best Types of Fat

A recent study shows coconut oil increases HDL-cholesterol and does not raise LDL-cholesterol compared to olive oil. LDL-cholesterol is the bad cholesterol while HDL-cholesterol is good. High levels of LDL-cholesterol is a potential risk for heart disease. Also, coconut oil decreases C-reactive protein levels. C-reactive protein is a marker of inflammation and potential disease.

Heat or No Heat

Olive oil is best used in cold applications. Olive oil is good for dressings and a finishing-oil on top of cooked foods. Coconut oil is more versatile for high heat cooking. Thus, it can be used in sauteing and baking.

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