COOKING OIL

We consider all oils that are either fully hydrogenated or not hydrogenated at all, to fall somewhere between HEALTHY and HEALTHIEST. Which means that a cookie made with canola/rapeseed oil will get a healthy grade, while the same cookie made with Crisco (partially hydrogenated oil) will not even rate.

We are in the process of re-learning what we’ve been taught about oils. And what we’ve been taught, was just plain wrong. We were taught that animal fats needed to be avoided like the plague. We were taught that “vegetable” oils were the way to go. If only we knew then what we know now!

In general, the less processed a food-stuff is, the more healthy it is. And the extraction process of soybean oil, canola/rapeseed oil, corn oil, safflower oil, cottonseed oil, sunflower oil, peanut oil, sesame oil, and rice bran oil (to name a few), is highly processed and convoluted. A food-stuff item with any of the aforementioned oils can ONLY receive a grade of HEALTHY, as a result.

Even the so-called “healthy oils” (grapeseed oil, avocado oil, olive oil, etc) are only as good as their process. Expeller-pressed oils don’t involve any chemicals in the extraction whatsoever. The seeds of the plant are pressed by giant machines, and made into oil. If it doesn’t explicitly state “expeller pressed”, the highest grade that these oils can receive is HEALTHIER.

The best oils are animal fats like butter, ghee, lard, duck fat, etc., as well as oil pressed from the flesh of the fruit, like palm oil and coconut oil. These and expeller pressed seed-oils (like avocado, grapeseed, etc.) are the only oils that can receive a HEALTHIEST grade.

HEALTHIEST+ means organic
(http://www.theguardian.com/society/2016/apr/07/the-sugar-conspiracy-robert-lustig-john-yudkin) (http://www.fitforduty.org/?p=475) (http://www.madehow.com/Volume-1/Cooking-Oil.html) (https://en.wikipedia.org/wiki/Hexane)
Further Reading