Oils – How to know if you are healing or harming when using Oils.

There is so much controversy over which oils are good, bad, good for your heart, waistline, brain. Which to use raw and which to use when you cook. So, I was asked to write an article on Oils to try to eliminate some of the confusion. To avoid having a million pages I am going to list my top 2 choices and my bottom 2 choices. Please feel free to ask any questions after you read the article. I will most certainly elaborate on any topics or touch on topics that haven’t been mentioned.

First, if you are considering your health you need to make sure they are both Organic and Cold Pressed.
If not the following information is irrelevant because the oil you are working with is more than likely from a GMO (Genetically Modified Organism) and has already been heated during the extractions process.

It’s also extremely important that they are in an airtight container that is dark in color so light cannot penetrate through. Both air and light will cause the oils to go “rancid” or spoil very quickly.

Best 2 oils to use:


In my opinion the best oils for cooking would be Grape seed oil (not to be confused with Rapeseed oil or Canola Oil that is actually one of the worst oils.)

Grape seed oil has a moderately high smoke point of around 216 °C (421 °F). As a result, it is better suited than several other cooking oils for high temperature cooking like stir frys, baking and if you must deep-frying. It also has a light flavour so it’s nice to use in marinade, and salad dressings, etc..

Health Benefits:

Grape seed oil contains polyphenols, which are antioxidants. Polyphenols can help slow the process of aging, as well as having anti-inflammatory and anti-oxidant properties. This can have a dramatic effect on the anti-aging process and also, can make for a great solution in helping to clear up acne.

It is cholesterol free and will help lower low density lipoproteins (LDL), bad cholesterol, and raise high density lipoproteins (HDL), good cholesterol.

Grape seed oil contains a high amount of linoleic acid, which is a fatty acid essential for the health of the skin and cell membranes.

It is known for its ability to lock in moisture, leaving your skin feeling more supple and smooth, and it does not leave a greasy feeling, which makes it ideal to use on all skin types.

It helps fight free radicals and stops some of the enzymes that destroy collagen, elastin and other connective tissue which contributes to the anti-aging effects.

It is excellent for your circulatory system, and can help relieve varicose veins and spider veins.

Grape seed oil has also been linked to aiding in the following conditions:
· premenstrual syndrome
· dental cavities
· cancer
· chronic venous insufficiency (damaged valves in the veins, carrying blood to the heart)


My second choice would be Coconut oil – It remains the same chemical composition when heated and has many health benefits.

The health benefits of coconut oil include hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV and cancer, dental care, and bone strength. These benefits of oil can be attributed to the presence of lauric acid, capric acid and caprylic acid, and its properties such as antimicrobial, antioxidant, antifungal, antibacterial and soothing properties.

For more information check out the Coconut research centre’s website.

The worst oils to use are:


Canola Oil – There is no such thing as canola seed. The name comes from CANadian Oil Low Acid, a low-erucic acid (a suspected carcinogen) oil extracted from genetically modified rapeseed. Canola is a name that recently appeared in the marketplace and is apparently derived from Canadian-oil. Canola oil is actually produced from the rape seed plant. Rape (Brassica napus), a member of the mustard family, is listed in the Encyclopedia Britannica as a poisonous plant with toxic effects which include pulmonary emphysema, respiratory distress, anemia, constipation, irritability and blindness in cattle.


But I must say that the worst oil is Margarine. You might be thinking wait a second margarine is a solid not an oil. That leads me to the word Hydrogenation. This is a common way that oils are refined.

During World War II, a shortage of butter and other fats occurred, as they were needed to make rubber tires for the war effort.

It was found that by bubbling hydrogen through vegetable oil at high temperature using nickel or cadmium as a catalyst, one can change an oil from a liquid to a solid. It will then not go rancid and it will ‘feel’ like butter. The new fake fat was called margarine. A huge public relations campaign convinced the public to eat margarine instead of butter because it does not contain cholesterol. Here is a link to an article I have previously written on Margarine. Nice try media but we’re smarter than that.

I need to quickly mention Vegetable oils. Most vegetable oils are refined to prevent them from going rancid. They are boiled, deodorized and at times preserved with chemicals. This gives them a good shelf life in the supermarket, but can severely damages the nutritional quality of the oil. They are on the avoid list.

If you would like to get a little more scientific about oils and fats here is a great article.

More about oil and fats

I hope this give a little clarification and as I mentioned at the beginning feel free to ask any questions.

Thank you, this article is dedicated to my favorite Yogi Troy. 🙂

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