Oily Food

Elizabeth Gilhuly, Health Lifestyle Coach

Oily Food
Tuesday, October 13, 2015

I have seen a breakfast plate of home fries and eggs that glistened with oil. If I eat that, I'm going to feel oily.  Oil and water don't mix. I remember that sensation in my body after eating meals like that. I feel the thin coat of oil floating around my insides.

The issue is that the oils used are usually unhealthy and used in excess quantities. Why are these oils unhealthy?

Reason #1: Many oils contain too much omega-6 and not enough omega-3:

"Most polyunsaturates (aka polyunsaturated fats or fatty acids) in commercial vegetable oils are in the form of double unsaturated omega-6 linoleic acid, with very little of vital triple unsaturated omega-3 linolenic acid. Recent research has revealed that too much omega-6 in the diet creates an imbalance that can interfere with production of important prostaglandins (a group of physiologically active lipid compounds). This disruption can result in increased tendency to form blood clots, inflammation, high blood pressure, irritation of the digestive tract, depressed immune function, sterility, cell proliferation, cancer and weight gain," says Mary G. Enig, PhD, FACN, CNS, international renown expert in lipid chemistry. Her article, The Skinny on Fats, will tell you everything on the topic.

Reason #2: The extraction process of oils can be questionable...

This process can involve chemicals, like hexane (significant constituents of gasoline), which isn't really a tasty or nutritious sauce. It is said the hexane/other chemicals are (mostly) boiled out (but some remains).

Which oils are healthy and which are unhealthy?

There are mixed opinions on this.  The best is, of course, WHOLE FOOD NUTRITION. Coconut oil is healthy, but get the oil by eating coconut is much better than just taking tablespoons of the isolated oil.  The oil is healthiest in it's Nature-packaged form because there are so many properties within that fruit, nut or seed that work synergistically with the oil as you digest it.  There is a reason it is part of a package to begin with. Mother Nature knows best! 

But what do I cook with when the recipe calls for oil?

Be creative!  Think what is fatty and that would add nice flavor... Try raw coconut butter!  Or maybe cashew butter. Or, if you need butter butter, skip the substitutes and just use old-fashioned butter from grass-fed, pasture-raised livestock.  Cultured butter, which is cultured like yogurt, is also a good option of butter.