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Why coconut oil takes the cake

What do you use for cooking and frying at home? Remember this is a trick question! Ideally, you should be retorting: "I don't use oil for cooking." And I'd be patting your back and saying, "Well done!" However, if you are one of those who just cannot give up on cooking oil, here is some information that might come in handy.
While choosing a cooking oil, do bear in mind that it should be stable. This essentially means that the oil should not oxidise at low temperatures. Oxidisation of oils releases free radicals, which, in turn, causes various cancers. The relative degree of saturation of the fatty acids in the oil determines how quickly it would oxidise under high temperatures.
From all the oils that are available in the market, here is a lowdown on the ones that are best and worst for cooking.
Coconut oil
Since over 90 per cent of the fatty acids in coconut oil are saturated, this oil is extremely resistant to heat and does not oxidise while cooking. Coconut oil also has amazing health benefits as it is particularly high in a fatty acid called lauric acid, which is known to improve cholesterol levels and helps kill bacteria and other pathogens in the gut. The high fat content in coconut oil also helps boost metabolism and increase the general feeling of fullness. Hence, it's great for weightloss purposes as well.
Olive oil
As we all know, olive oil is the mainstay of the Mediterranean diet and is critical for heart health. It can actually improve your biomarkers and can help raise HDL cholesterol while decreasing bad cholesterol in the bloodstream. This oil does not oxidise at regular temperatures but it's recommended that it shouldn't be used at extremely high temperatures. So extra virgin olive oil would be fine for a quick stir-fry but best not used for deep-frying.
Other oils
Sesame seed oil and mustard oil are often used regularly for stir-frying, and even deep-frying. However, health experts talk about the benefits of including good fats derived through avocados, nuts and seeds into your diet rather than processed oils. Deep-frying should, ideally, be a no-no. Try out some of the fabulous, new-fangled gadgets that offer air-frying and dry-frying and, of course, the good, old baking. It'd do us a world of good if we used coconut oil as a regular medium of cooking. Some of us may not like its smell (while cooking, coconut oil can actually smell overpowering ). However, if you keep in mind the benefits, you may find a place for it in your kitchen shelves.
wknd@khaleejtimes.com