Oh Bacon, how I wish your nutritional properties matched your magnificent taste.
Sadly, and as much as it pains me to say, bacon is not a “Good” fat in your diet. Research, fortunately, has shown us some healthier alternatives.
Recent research has shown:
Many still believe that saturated fats like coconut oil are “fattening” and bad for your heart, but indeed some are GOOD! – some may even help you attain your weight loss goals as well.
For cooking: Tropical oils such as palm and coconut oils (and even animal fats such as butter) are best for cooking… they have very little polyunsaturates and are mostly composed of natural saturated fats which are the least reactive to heat/light and therefore the least inflammatory in your body from cooking use.
Consuming lots of olive oil lowers your risk for stroke, according to a recent analysis of more than 7,600 people conducted by French researchers. People who used olive oil lowered their risk of stroke by 41 percent when compared to those who never used olive oil, according to the study.
Remember, however, olive oil has 120 calories per tablespoon, which people tend to forget when drizzling it over salads or dabbing it with a chunk of bread. Realize that could turn your 50-calorie salad into a 350-calorie salad, and that’s no good.
As you already know, your waist size is not only a matter of your outward reflection on the world (the way you look), but also an indicator of the build-of fat around your internal organs which is strongly linked to 2 of America’s Top Health Concerns: Diabetes and heart disease. It’s actually more accurate than your body mass index (BMI). The greater the waist circumference, the higher the chances are for diabetes.
If you want to determine if your waist size is in a healthy range, use a tape measure to figure the distance around the smallest area of your abdomen below your rib cage and above your belly button. Then compare your measurements to this general guide:
- For men, between 37 and 40 inches is overweight and more than 40 inches is obese
- For women, 31.5-34.6 inches is overweight and more than 34.6 inches is obese
In other words, if you can’t see your toes, get to Meijer and start cooking with Coconut Oil…It’s a good first step.
Many of coconut oil’s benefits may be due to its content of medium chain fatty acids (MCFAs), rather than the long chain fatty acids (LCFAs) found in vegetable oils like soybean oil and animal fats (bacon…damn) and lard.
Additionally, many LCFAs are from genetically engineered vegetable oils that are loaded with omega-6 fats. Not only do you want to avoid the genetically engineered foods, but even if they were organic these vegetable oils should be avoided as they are high processed and also distort you fragile omega 6/3 ratio.
Vegetable Oils (including soybean oil) and lard:
-are difficult for your body to break down
-cause more strain on your pancreas, your liver and your entire digestive system.
-are predominantly stored in your body as fat.
-when oxidized, can deposit within arteries, contributing to both blood vessel inflammation and plaque build-up.
Coconut Oil, Palm Oil, REAL Butter (not margarine):
-are smaller and more easily broken down
-are easily digested, thus putting less strain on your digestive system. This is especially important for those of you with digestive or metabolic concerns.
-are sent directly to your liver, where they are immediately converted into energy rather than being stored as fat.
-can actually help stimulate your body’s metabolism, leading to weight loss.
Additionally, a very exciting discovery is that coconut oil may even serve as a natural treatment for Alzheimer’s disease.
Whether you’re trying to lose weight or not, using coconut oil as your primary cooking oil is important because it is the only one that is stable enough to resist heat-induced damage. Extra-virgin olive oil, while great as a salad dressing or for other non-heated uses, should not be used for cooking. Due to its chemical structure, heat makes it susceptible to oxidative damage.
And polyunsaturated fats, which include common vegetable oils such as corn, soy, safflower, sunflower and canola, are absolutely the worst oils to use in cooking. These omega-6 oils are highly susceptible to heat damage because of their multiple double bonds.
Coconut oil is far superior to any other cooking oil and is loaded with health benefits, not to mention flavor. Make sure you choose an organic coconut oil that is unrefined, unbleached, made without heat processing or chemicals, and does not contain genetically engineered ingredients.
I still think bacon should be one of the four basic food groups, but I have to go with the research on this one, try to maintain my girlish figure, and stick with the coconut oil for cooking and olive oil for my salads. Though, I will be dreaming of bacon tonight.
Health & Happiness,