*Coconut Oil:

Virgin coconut oil is far superior to any other cooking oil and is loaded with health benefits. It has an amazing ability to fight free-radical damage, presumably because it contains Medium Chain Fatty Acids (MCFA’s) within Medium Chain Triglycerides (MCT’s) that include caprylic acid, lauric acid and capric acid and also because it is rich in ferulic and p-coumaric acid. (See-“Glossary, Explanation of Terms – MCT/MCFA”). When consumed, these powerful antioxidants can fight free-radical damage. Another plus, lauric acid boosts immunity and fights infection. And finally, it has been suggested that individuals consuming virgin coconut oil, may see a boost in their metabolism and an edge in their attempts to lose weight. Scraped coconut added to food, or made as chutney is also beneficial.

MCFA’s, are easier to digest and not readily stored as fat, as they are processed in the liver and immediately converted into energy. MCFA’s also have anti-microbia, anti-fungal and even anti-viral properties, and can even help treat skin infections. They protect against Alzheimer’s, cancers, urinary tract and kidney infections, and have anti-ageing properties. They help prevent insulin resistance and type-II diabetes. They are thermogenic and encourage weight loss and help balance hormones.

The saturated fat in coconut oil is a very beneficial and can also act to mildly increase ketone levels. It promotes weight loss and can increases metabolism and improves satiety. It causes men to burn about 460 extra calories per day, though only about 190 extra calories per day for women. Take about 1 to 2 Tbsps per day.

Virgin, organic, cold pressed and un-deodorized, unrefined and unbleached coconut oil is almost 90 percent saturated fat, about 1 1/2 times that of butter. Also it has a high smoke point it is best for high heat stir fries, sauting and baking.

It protects the heart and against many chronic disease including colon cancer and digestive problems.

Coconut butter is also highly stable, but as the bits of coconut flesh in it can burn, avoid using it for any high-heat cooking. Eat directly or use it in curry dishes, side dishes for idli and dosa and for stir fries and to add to soups.

AVOID refined and processed coconut oil as the processing reduces the beneficial effects. Of course refined coconut oil still remains better than other refined oils.

Butter:

The Omega-3 to Omega-6 ratio in butter from grass fed cattle is 1:1.5 that from pasture fed cattle is 1:1, while that from grain fed cattle is 1:7.6. Butter has about 60 percent saturated fat, about 20 percent monounsaturated fat and the rest polyunsaturated fat. Processed butter may also contains pesticides and environmental toxins.

Butter from grass fed cattle has 3 to 5 times as much Conjugated Linoleic Acid (CCA) and more carotene and Vit A and Vit K2 than that from grain fed cattle. It also contains a fatty acid, Butyrate, that promotes intestinal health and fights inflammation.

**Ghee:

Ghee is the very essence of butter from buffalo or cow milk, the end result of a long, slow, careful clarification process that removes all the moisture, milk solids and impurities and thus makes it completely shelf stable. It has a flash point of 252⁰C and is therefore is the best choice for high temperature cooking, searing and even frying.

Ghee also has all the advantages of grass fed butter and is also high Vit D, Vit A, Omega-3 fats, CLA and butyrate.

Although derived from milk it contains very low lactose levels and is therefore also suitable for people who are lactose intolerant.

Ghee is premium cooking oil celebrated for its rich buttery taste, aroma, nutritional benefits, and its low levels of poly unsaturated fat and medicinal qualities. Its stability and high smoke point all make it a good, if not the best, choice. Ayurveda, recognizes ghee as an essential part of a balanced diet, and considers it to be the best fat one can eat. Ghee is comprised of full spectrum short, medium and long chain fatty acids, both unsaturated and saturated. Medium and Short Chain Fatty Acids are not associated with cardiovascular disease. Ghee contains Omega 3, Omega 6 and Omega 9 fatty acids in a good ratio, along with vitamins A, D, E and K. Ghee made from organic butter of pastured cows is one of the highest natural sources of Conjugated Linoleic Acid (CLA), phenolic anti-oxidants, as well as numerous other minerals. Ghee from the milk of Indian cow breeds is said to be more beneficial than that from imported breeds and hybrids. (See – ‘Effects of Milk’).

***Mustard oil: Mustard oil is nutrient rich, has anti-cancer properties and protects against the ill effects caused by nitrites and nitrosamines.

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