What oil do i use?
A friend called up just to ask me this question.
I use cold-pressed organic virgin coconut oil. It's called Koko and its certified organic by USDA. Can be found in most organic shops. Though a tad on the expensive side at RM10.90/80ml bottle.
I hardly ever cook, so, this small lil' bottle will go a long way. It's unrefined and made from organically grown coconuts that are used within 24 hours of harvest. It's grown on fertile volcanic soils of the Quezon Province in the Phillipines.
It's cold-pressed, therefore contains no trans-fatty acids ( that can clod your arteries) and has a high level of lauric acid; a nutrient that supports the body's normal functional response to bacteria and viruses.
Once, hubby accidentally put it into the fridge when we reached home. It turned solid. Had to wait for it to liquify before cooking with it. It smells heavenly. I fried an egg with it using about 4 to 5 drops of the oil. Hmmmm..... delicious. Will fry some vegetables with it when i decide to eat them that way next time.
Coconut oil is very heat-stable because of its medium chain triglycerides. Since i mostly cook with water, this oil is a great addition to my cooking (which i hardly ever do).
The only other oils i use (strictly not for cooking) is cold-pressed certified organic extra virgin olive oil (Rm37.50/500ml bottle) for my rabbit food (salad), pasta, rice; and certified organic udo's choice oil blend (Rm126/500ml bottle), which is made of flax, sunflower sesame, epo, soy lecithin (GMO-free), rice bran & germ, oat bran & germ and tocotrienols to a blend of 2:1:1 ratio of omega 3, 6 and 9.
I take udo's choice by the tablespoons on its own about 2 - 3 times a day. It has a very nutty taste to it; takes a lil getting used to. Tastes better added to my vegetable/fruit juice blend, pasta, soup, and Gordon's porridge. Good for the heart and makes your skin glowing and moisturised from the inside out.
L - R: Olive oil, Udo's Choice & Coconut oil
To sum it up, coconut oil for cooking. Olive and Udo's oil for adding onto cooked food or juice/shakes.
So, what oils you all use for your cooking?
I use cold-pressed organic virgin coconut oil. It's called Koko and its certified organic by USDA. Can be found in most organic shops. Though a tad on the expensive side at RM10.90/80ml bottle.
I hardly ever cook, so, this small lil' bottle will go a long way. It's unrefined and made from organically grown coconuts that are used within 24 hours of harvest. It's grown on fertile volcanic soils of the Quezon Province in the Phillipines.
It's cold-pressed, therefore contains no trans-fatty acids ( that can clod your arteries) and has a high level of lauric acid; a nutrient that supports the body's normal functional response to bacteria and viruses.
Once, hubby accidentally put it into the fridge when we reached home. It turned solid. Had to wait for it to liquify before cooking with it. It smells heavenly. I fried an egg with it using about 4 to 5 drops of the oil. Hmmmm..... delicious. Will fry some vegetables with it when i decide to eat them that way next time.
Coconut oil is very heat-stable because of its medium chain triglycerides. Since i mostly cook with water, this oil is a great addition to my cooking (which i hardly ever do).
The only other oils i use (strictly not for cooking) is cold-pressed certified organic extra virgin olive oil (Rm37.50/500ml bottle) for my rabbit food (salad), pasta, rice; and certified organic udo's choice oil blend (Rm126/500ml bottle), which is made of flax, sunflower sesame, epo, soy lecithin (GMO-free), rice bran & germ, oat bran & germ and tocotrienols to a blend of 2:1:1 ratio of omega 3, 6 and 9.
I take udo's choice by the tablespoons on its own about 2 - 3 times a day. It has a very nutty taste to it; takes a lil getting used to. Tastes better added to my vegetable/fruit juice blend, pasta, soup, and Gordon's porridge. Good for the heart and makes your skin glowing and moisturised from the inside out.
L - R: Olive oil, Udo's Choice & Coconut oil
To sum it up, coconut oil for cooking. Olive and Udo's oil for adding onto cooked food or juice/shakes.
So, what oils you all use for your cooking?
3 comments:
What's wrong with cooking with olive oil? We do! Apart from expensive of course...
Nothing wrong with olive oil, just that i like to try out new things. I bought olive oil for cooking before, and the taste is also great.
oh, that's a relief. I thought there was some health reason one shouldn't cook with olive oil.
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