Archive for cholesterol

Food trend: Coconut Oil for good health

Posted in Articles, Recipes with tags , , , , , , on June 7, 2009 by lickthebowlcomau

coconutsOlive oil continues to be highly favoured as the preferred oil to lubricate your salads, bruschettas and pastas.  But is it the best oil in the pan?

Take note: unadulterated coconut oil is the oil du jour in terms of health benefits and more people are turning to it to promote weight loss and beneficial cholesterol levels.  Yes, you can fry a steak, your crumbed chicken and your eggs in something that’s good for you!  Coconut oil is the only oil that doesn’t denature as the temperature escalates.  That means that it doesn’t break down into not-so-harmless elements that won’t do your body any favours.  The following information comes from the website of a Brisbane company, Aclara Health, who supply kosher and Organic certified extra virgin cold pressed coconut oil for both bulk and domestic orders with in Australia and internationally.

aclara coconut oilWhat Coconut Oil DOES NOT do:

  • It does not increase blood cholesterol level
  • It does not contribute to heart disease
  • It does not contribute to weight problems
  • It does not contain trans fats and is NOT hydrogenated

 What Coconut Oil DOES do:

  • Supports healthy metabolic & thyroid function that promotes weight loss.
  • Coconut oil is the only natural source of beneficial Lauric acid other than human breast milk
  • It has a mild delicate flavour.
  • Is highly resistant to spoilage due to the antioxidant nature of the oil .
  • Is heat resistant (the healthiest oil for cooking).
  • Helps prevent premature aging.
  • Functions as a protective antioxidant which may reduce risk of cancer and degenerative conditions.
  • Supports immune system function.
  • Helps prevent bacterial, viral, and fungal (including yeast) infections.

Pacific Stir Fry recipe (from Aclara Health website)

como advanced 36cm Wok with Steamer

como advanced 36cm Wok with Steamer

1 teaspoon sesame oil
2 tablespoons Extra Virgin Coconut oil
1 medium onion, sliced in rings
4 cloves crushed garlic
250 grams cubed pork, beef, seafood or tofu
1 green and 1 red capsicum, cut into fine strips
2 cups sliced Chinese cabbage
½ cup coconut chips
2 tablespoons soy sauce
150 grams rice noodles

Heat the oils in a wok over medium high heat and add the onion and garlic. Sauté until golden brown then add the meat or tofu and sauté until just brown. Add the pepper, stirring continuously and sauté for 5 minutes. Add the cabbage and sauté for another 5 minutes. Stir in the coconut and sprinkle over the soy sauce, combining well. Remove from the heat. Plate the prepared noodles and top with the stir fry.

Chef’s Toolbox recommended products: como advanced 36cm Wok with Steamer, or 28cm Saute Pan.