Oils

Facebook iconTwitter iconGoogle icon

I was going back through postings and realizing that I had let Christina's question (unintentionally) go on oils. Because sometimes I get tired of hearing myself speak, I thought it would be fun to do something different and ask everyone to submit articles that they have found on oils and post them in response to this blog post.

As you all know- I recommend not extra virgin olive oil at the beginning stages of treatment for the reason that the extra virgin can cause a lot of irritation. Later, the extra virgin is healthier for sure. But, as most people know these days, is not good for high heat cooking necessarily. At the beginning of treatment it is rather necessary, but, not true for later. Coconut is a no no, I wont go into again, because I think I have beat that subject into the ground.

But, I thought it might be nice if people share what they know, any interesting articles, and what they did and do-also where they live in the world.

Let's see what we get-perhaps some interesting conversation at the least.

Dr.M

Comments

AlishiaM's picture
AlishiaM

I live in Ohio - I do not have any articles to share but thought I would comment.  I haven't made the switch to extra virgin olive oil yet.  SO, I tend to use olive oil for coating my cast iron and baking.  I use butter (usually organic and grassfed - see below) for sauteeing and pan frying and some baking.  I have used some lard from time to time as we raise beef and pork and I hate to waste it.  I use olive oil soap to bathe.  Thanks it!?  I tried avocado oil for a while and liked it but it's a little pricey.

Last night I made butter for the first time!  My grocery carries Snowville Creamery (available in Ohio) which is all grass fed non gmo milk products.  They are pasteurized :-/ at a low heat and not homogonized.  Anyway, they had a half gallon of cream on sale and I threw it in the blender and ended up with about three pounds of butter!  Totally worth it.  Just an idea for those unable to find Kerrygold right now until the grass starts growing.

cprince's picture
cprince

The reason this question came up was more because of a few patients were questioning certain types of oils, and most times it might be an individual thing, while other times it might be like with avocado and extra virgin olive oils we can have later down the line, and others like coconut oil is always seen as no. This is where it gets confusing for me, I might read all the healthy benefits of an oil and in turn it is only going to lead to an imbalance and more pain because of a certain property in an oil might be an irritant to our sensitive systems. For example, I have read many health benefits of seseame oil its anti inflammatory but also an anti fungal so it makes me question is this something we can eat ever in small quantities or something to also completely avoid? Here is an article decribing all the health benefits of seseame oil http://youthingstrategies.com/sesame-oil/

And an article where it is compared to similar health benefits as olive oil http://www.3fatchicks.com/sesame-oil-vs-olive-oil-better-options-for-hea...     There is a Mongolian grill in Nebraska where the staff is great to accommodate for allergies and I usually bring my own olive oil with me to use but there has been a time or two that I wouldn't know we were going to be eating out and this is usually one of the easiest and safest places for me to eat. The only questionably safe oil is seseame oil I have tried once or twice but if I'm already feeling bad I give them my water bottle and have them steam my food. I just don't know how risky it is to be consuming certain oils when on occasion running into these situations at a reasturant? Thanks!