In a World of OILS How to Choose What’s right for you?

In a World of OILS How to Choose What's right for you?03/01/2020 by: Angelica Loebenberg

A to oil Z

Algae Oil

Rather than algae typically found in the sea, the algae used by the company Thrive ® their algae is originally sourced from the sap of a chestnut tree. oil-producing plants, like safflower and olive. The company adds these plant traits like safflower and olive oils to the algae to help make an even better oil that’s high in monounsaturated and low in saturated fat. Also very good for our environment as the wasted algae after being pressed can be used for sustainable energy sources.

Almond Oil

Derived from sweet almonds (sweet almonds are safe for cooking. Bitter Almonds should not be used and are not intended for external use. Flavor is smooth and buttery and can have a sweet nutty flavor. Refined almond oil is best for cooking due to its high smoke point. Unrefined can be used for salads, fish, vegetables, cream soups (it does not do well at high temperatures). It has mild antioxidant properties, and high levels of vitamin E, B, and monounsaturated and linoleic fatty acids, omega 6, and omega 9.

Avocado Oil

Avocado oil also has numerous benefits, largely related to its content of antioxidants and is rich in Oleic Acid, a Very Healthy Fat. Avocado oil is the natural oil pressed from the pulp of an avocado. Almost 70% of avocado oil consists of heart-healthy oleic acid, a monounsaturated omega-9 fatty acid. This fatty acid is also the main component of olive oil and believed to be partly responsible for its health benefits.  Additionally, around 12% of avocado oil is saturated fat and about 13% is polyunsaturated fat. While avocado oil has a high omega-6 to omega-3 ratio (13:1), this shouldn’t be of concern as the total amount of omega-6 is relatively low Reduces Cholesterol and Improves Heart Health. Several studies in animals have reported benefits for heart health. One rabbit study compared avocado oil to coconut, olive and corn oil. It found that avocado oil has beneficial effects on blood cholesterol levels moreover, avocado oil and olive oil were found to be the most effective in increasing HDL, the “good” cholesterol.In rats, avocado oil may reduce blood triglycerides and LDL cholesterol levels, as well as lower blood pressure High in Lutein, an Antioxidant That has Benefits for The Eyes.

Avocado oil is a relatively good source of lutein, a carotenoid that’s naturally found in your eyes. It functions as an antioxidant that has benefits for eye health. Eating plenty of lutein may reduce the risk of cataracts and macular degeneration, which are common age-related eye diseases .

Enhances the Absorption of Important Nutrients. Some nutrients need fat in order to be absorbed by your body.Among these are the carotenoid antioxidants, which are pigments found in many plant foods. However, fruits and vegetables rich in carotenoids are typically low in fat.One small study found that adding avocado oil to a salad with carrots, romaine lettuce and spinach, increased the absorption of carotenoids . The increase was substantial, or 4.3 to 17.4-fold, when compared to a salad without fat and may reduce symptoms of arthritis.

Arthritis is a disease that involves painful inflammation of the joints. It’s very common and affects millions of people worldwide. Osteoarthritis is the most common form of arthritis. It is associated with the breakdown of cartilage in joints. Numerous studies have found that extracts from avocado and soybean oil, called avocado/soybean unsaponifiables, may reduce the pain and stiffness associated with osteoarthritis.

May Help Prevent Gum Disease Extracts from avocado and soybean oil may not only be beneficial against arthritis. Some evidence suggests that this combination may also help prevent periodontal disease, also called gum disease. This inflammatory disease can include symptoms like red and bleeding gums, bad breath and the breakdown of bone and tissue around teeth . In worst-case scenarios, it can cause tooth loss. According to a study in bone cells and periodontal tissue, avocado/soybean unsaponifiables may block a protein called IL1B. This protein promotes inflammation and is the main driver of tissue destruction and bone loss in gum disease. Avocado oil Improves skin and enhances wound healing. The fatty acids in avocado oil appear to be beneficial for your skin. One study in 13 patients found that a cream containing avocado oil and vitamin B12 improved symptoms of psoriasis after 12 weeks of treatment . Avocado oil has also been studied for its ability to treat skin injuries, and studies in rats have found that it may accelerate wound healing. (

Neutralizes Free Radicals. Antioxidants fight cellular damage caused by free radicals, which are waste products of metabolism. High levels of them can lead to oxidative stress, which may contribute to diseases like type 2 diabetes and heart disease. By giving electrons to free radicals, antioxidants can neutralize them, preventing them from causing harm. Many types of free radicals exist, but oxygen-derived radicals, known as reactive oxygen species (ROS), are the most concerning. Mitochondria, the cell organs that produce energy, are major sources of ROS. According to one study in diabetic rats, avocado oil can protect against the harmful effects of free radicals by entering the mitochondria. Once there, it’s able to neutralize free radicals and prevent them from damaging this important cell organ. It’s the fact that avocado oil is highly versatile and easy to incorporate into your diet. For example, it can be consumed cold, but it’s also a safe and healthy cooking oil because its fatty acids are stable at high heat. Here are a few ways to add avocado oil to your diet:

  • Add a tablespoon to a smoothie.
  • Drizzle over a salad.
  • Use it as a marinade for grilling meat.
  • Include it when baking.
  • Use it in homemade mayo.
  • Drizzle it over vegetables before roasting.
  • Top hummus off with it.
  • Drizzle it over cold soups, such as gazpacho.

Additionally, avocado oil is sometimes used in cosmetics and skin care products.

Canola Oil

Mild neutral flavor from canola seed. Good for baking, high in monounsaturated fats. Canola has  a high smoke point that can be used for frying and sauteing.

Coconut Oil

Coconut oil is extracted from mature coconuts and is sweet and nutty in flavor. The flavor makes it a great alternative to butter. This can be beneficial in a vegan diet. Very good flavor to add to stews, curries, fish, and baked goods. Coconut oil is high in saturated fat so it is important to use it in moderation. Great for baking but NOT as good for frying low to medium smoke point. It is also used as a skin hair and slap hydrator. Coconut oil has many other uses for cosmetic purposes. Some researchers have argued that medium-chain triglycerides (MCTs), a component in coconut oil, may help boost levels of good cholesterol. Virgin coconut oil may have antioxidant properties. In a rodent study, it appeared to reduce stress resulting from exercise and chronic cold. Researchers believe that virgin coconut oil could be useful in treating some kinds of depression.

Cotton Seed Oil

Is a unhealthy choice composed of polyunsaturated fatty acids- used in margarine and potato chips, which may increase risk for heart disease (Dr. Mercola, 2020) Coconut oil as mentioned above is a smarter choice.

Flaxseed Oil

Made from ground or pressed flaxseeds, the oil also contains omega-6s and -9s, which can improve cholesterol and lower inflammation.

Flaxseed oil comes in liquid and capsule form. Some consumers enjoy flaxseed oil in their salad dressings while others apply it topically to nourish hair. If you’re strictly interested in its health benefits, pills are an option available through Transform Your Health portal for ordering supplements or at reliably sourced vendor.


Ghee is a class of clarified butter that originated in ancient India. It is commonly used in cuisine of the Indian subcontinent, Middle Eastern cuisine, Southeast Asian cuisine, traditional medicine, and religious rituals.

Ghee v. Butter

Understanding the differences between ghee and butter can help you determine which ingredient to use when cooking. Ghee has a higher smoke point when compared to butter, so it doesn’t burn as quickly. This is perfect for sautéing or frying foods. Butter can smoke and burn at 350°F, but ghee can withstand heat up to 485°F.

Ghee also produces less of the toxin acrylamide when heated compared to other oils. Acrylamide is a chemical compound that develops when starchy foods are to increase the cancer risk in lab animals, but it’s unclear whether it also increases the cancer risk in humans. Because ghee separates milk from fat, this butter substitute is lactose-free, making it better than butter if you have allergies or sensitivities to dairy products.

Grapeseed oil

The oil is extracted from grape seeds, often a by product from the winemaking process. The neutral flavor and high smoke point make it a good substitute for other cooking oils. High in polyunsaturated fats like Omega 6 Fatty acids, and moderately good source of Vitamin E.

Olive Oil

This ancient, famous, and healthy oil from ripened olives that have been pressed. Can be robust and sometimes fruity, other variations may have a smooth buttery taste.

Benefits of Olive Oil:

  • Rich in Omega 3 fatty acids
  • Virgin or unrefined olive oil is a great healthy alternative to butter and margarine.
  • Extra virgin olive oil is the highest quality produced
  • Has been shown to reduce heart disease and stroke, due to the high content of monounsaturated fats.
  • Delicious flavor and lighter texture making it ideal for dipping sauces, salad dressings, and marinades and stir-frying vegetables.
  • Baking tip that is heart-healthy is using light olive oil.

Peanut Oil

Derived from peanuts or ground nuts, the flavor is nutty. Peanut oil has a high smoke point making it great frying meats and vegetables. Rich in Omega 3 fatty acids, monounsaturated fatty acids, and Vitamin E. It has a delicious flavor to add to stir fry and other Asian inspired dishes. Also, most peanut oil in the U. S has been refined and does not contain allergic proteins

Pecan Oil

Is extracted from pecans and is neutral and actually tends to take the flavor of whatever you may be cooking, pure virgin pecan oil contains monounsaturated fats, lower saturated fat than olive oil, peanut oil, and corn oil. A great ingredient for homemade mayonnaise and it also has a high smoke point even higher than that of peanut oil and soybean oil, so it is great for cooking. It can become rancid if not stored properly.

Soybean Oil

The soybean oil is derived from soybean seed and is generally tasteless and odor-free, it is high in omega 6.

Soybean oil is one of the most popular types of oils consumed in the U.S., often found in fast food, packaged foods and livestock feed. In a new study out of the University of California (UC) Riverside, researchers reported a link between soybean oil and genetic changes in the brains of mice.

In recent years, dietitians and researchers have examined various types of high-fat oils for their impact on human health, primarily heart health and obesity. All oils, such as peanut, soybean, sesame, olive, avocado or canola oil, have varying levels of saturated, monounsaturated and polyunsaturated fatty acids.

Olive oil, for example, is high in fat — but the “good” kind, known as unsaturated fats. Olive oil is considered a pillar of the Mediterranean diet, which is touted for its benefits in fighting cardiovascular disease and even Alzheimer’s.

The same researchers of the new study examined soybean oil in 2015 for its potential contribution to obesity and diabetes. Soybean oil’s consumption has also increased significantly in recent decades in the U.S., making it ubiquitous in the American diet, found in salad dressings, margarines, and fried food.

But among other experts, it’s considered heart-healthy, and in 2017 the FDA gave it a qualified health claim of being as good for you as other high-oleic oils like olive oil (Bushak, 2020).

The Brain on Soybean Oil

In the latest study, the researchers tested the effects of soybean oil on mice, compared to the effects of low linoleic acid soybean oil and coconut oil. Both types of soybean oil appeared to show the same impact on the brain. That was mostly seen as a change in the hypothalamus, a brain region that’s associated with a number of functions like body weight, metabolism, body temperature, reproduction and stress response.

The researchers concluded that certain genes in the mice that were given soybean oil weren’t operating properly, identifying about 100 of them. They noticed one particular gene that produces oxytocin, also known as the “love hormone,” seemed to be impaired in mice who ate soybean oil. Among those mice, oxytocin levels were lower than normal.Do not throw out your tofu, soy milk, edamame or soy sauce,” Frances Sladek, a UC Riverside toxicologist and professor of cell biology, said.

Indeed, though soybean oil comes from soybean seeds, that doesn’t mean all products containing soy are bad for your health.

“Many soy products only contain small amounts of the oil, and large amounts of healthful compounds such as essential fatty acids and proteins,” Sladek continued.

This also means, however, that you may want to be careful about how much soybean oil you’re eating.

“This could help design healthier dietary oils in the future,” Poonamjot Deol, an assistant project scientist and author of the study, said in the news release. “The dogma is that saturated fat is bad and unsaturated fat is good. Soybean oil is polyunsaturated fat, but the idea that it’s good for you is just not proven.” (Bushak, 2020).

Safflower Oil

Safflower oil is derived from safflower plant seeds, it has a neutral flavor. It is high in polyunsaturated fats and monounsaturated fat, enhances the flavor of salad and dressings, and is suitable for cooking and frying.

Walnut Oil

Derived from pressing walnuts and has a deep nutty flavor. Walnut oil is rich in omega 3 fatty acids. It is great for drizzling over salads and various other dishes, the oil smoke point is low, and also must be refrigerated to keep from being rancid.

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