It’s a beautiful, if rainy day, here in Panama City, Florida.
And, we’re pretending we’re snowed in.
Which is kinda hard to do at 78 degrees…
In the past, I’ve written a lot about eating healthy.
Today, let’s expand on that theme as how cooking our healthy food pertains to protecting our heart health.
Heart healthiness starts with what we eat.
Our daily diet food choices are crucial. And, our food preparation methods also matter.
Case in point: eating fried food.
We both know fried dishes are less healthy than are foods baked, broiled, or grilled.
But hey, I, and perhaps you, love our fried fish and fried eggs!
Here’s a couple of tips to make frying healthier for us:
- use cast iron cookware
- only fry with organic virgin coconut oil or organic butter
Use cast iron cookware because:
- heating cast iron doesn’t cause it to give off toxic fumes as does the so-called ‘non-stick’ cooking utensils
- cast iron cookware is the true non-stick cooking medium
- consistent usage gradually boosts our iron intake, an element which helps us maintain our energy levels and boosts our immunity system
- cast iron cookware is inexpensive, improves with usage, easy to clean, and sturdy as Donald Trump’s hair
Cast iron cookware is also versatile.
A castiron skillet, for example, can be used on top of the stove for frying, in the oven for baking, used to cook on a grill, cook with over a campfire, makes a dandy hammer, can be used as a delightful door stop, or as deal breaker across someone’s noggin.
Only fry with organic virgin coconut oil or organic butter because:
- both oils improve our cholesterol levels
- they help control our blood pressure
- neither break down and turn rancid when heated
- generally help reduce our risks of getting heart disease
Both oils are saturated fats, a form of fat that’s very much out of favor with self-appointed health gurus currently working out on the health nut fringes.
Yet, coconut oil and butter, are the only two oils that either don’t turn rancid (toxic) when heated, or are rancid from the distributor. (per my research)
Case in point:
Canola oil is not only rancid just sitting on the store’s shelf, it’s a toxic weed that’s been used for years to make pesticides.
And it’s an essential ingredient in making lethal mustard gas! To read more: Click Here: Toxic Canola Oil
Because vegetable oils are monounsaturated, many people assume they’re the best choice for cooking.
Monounsaturated fats do help lower cholesterol levels and make our heart and blood vessels work more efficiently.
But, vegetable oils break down in heat and turns rancid.
And, due to the manufacturing process of making vegetable oils, they’re rancid before you even add heat to them.
Around here, the only two oils we use for cooking are: organic extra virgin coconut oil; and organic butter.
Because of the excellent price and service, we buy our coconut oil from Amazon.
Let me end this by saying “I don’t know anything for certain and I’ve no advice about anything. My role is reporting upon my research and sharing personal stories with you.
Still, I hope to inspire you in some small way.
Ideas for me, your aging related story, or comments are always very welcome.