Cooking Contrast: Coconut Oil vs. Olive Oil

Olive oil is an extremely healthy oil as it is loaded with much-needed fatty acids and essential vitamins, but how can we use it in order to properly take advantage of its rich benefits?

*This oil is not the best for cooking as high heats make it susceptible to oxidative damage.

Instead, use it in homemade salad dressing, or drizzle it last-minute on top of your cooked food for the fullest flavor. Go here for two easy and delicious recipes.

Coconut Oil is esteemed as the only oil that is stable enough to withstand the high heats of cooking. So, do yourself favor, and toss out all of those “wishful heathly oils,” and replace them with a big-ole’ jar of organic, thyroid-stabilizing, antioxidant-rich coconut oil.

Benefits:

-Anti-fungal, anti-viral, and anti-bacterial

-Boosts energy levels and endurnace

-Improves the digestive system and absorption of fat soluble vitamins, minerals, and amino acids

-Contains high levels of anti-oxidants which protect the body from free radicals and premature aging

-It contains 50% lauric acid, which helps prevent high blood pressure and heart-related problems

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2 comments on “Cooking Contrast: Coconut Oil vs. Olive Oil

  1. Brittany says:

    yum! is the flavor similar to any oil?

    • It is a little different than most oils. It has a somewhat coconuty taste–it adds incredible flavor to veggies and roasted potatoes, sweet potatoes, and even meat! Also, I sometimes like a little touch of it in my tea.