Kitchen Therapy

Don't be fooled by the labels on so called healthy vegetable oils touting 'Heart Healthy' or 'Low Cholesterol.' The overwhelming majority of them are hydrogenated, meaning they are produced by extracting the oil from the seed or other parts of the plant using extremely high temperatures that alter their chemical composition and render the final product unfit for consumption. The result of hydrogenation are trans fatty acids, a highly inflammatory form of fat that in the long run leads to rises in cholesterol, rapid weight gain, diabetes, rheumatoid arthritis and other serious illnesses. When reheated, these oils create free radicals in the body, unstable atoms that cause tissue damage, infection and increase the risk of cancer, heart disease and stroke. You're better off cooking with a more stable oil like coconut oil. Although high in unsaturated fat, coconut oil is unique because it's made up of about 40% lauric acid making it resistant to oxidation and chemical decomposition at high temperatures. 🔥🥥💥