Cooking has not been my cup of tea for quite awhile. I get busy in the kitchen once in a while, however, when I feel like it on weekends I whip up easy to prepare, easy to cook dishes – normally breakfast foods.
I’ve been reading many books simultaneously lately, and one of them is titled: Real Age Diet. It’s an enlightening book, and if you care enough about your health, this book is a must read. However, I must admit that this book has brought some confusions too.
For years, as far as oil is concerned, the staples in my kitchen are:
- extra virgin olive oil
- canola oil
- truffle oil
- hazelnut oil
- peanut oil
- sesame oil
- safflower oil
The most recent addition to the list above is: virgin coconut oil. What prompted me to add this oil? I read it from another book, and that it is good to use it instead of canola oil. I’ve been aware that it is high in saturated fats but I still went ahead and bought one. I knew that virgin coconut oil is at the shelve of the gourmet food store that I frequent, and I was not disappointed. I was even more enticed to buy one because the label indicated that it is sourced from the Philippines. To date, I’ve used up two bottles as I also add a teaspoon of it when I make my morning smoothie or shake.
My confusion stems from the fact that my current read: Real Age Diet is now telling me to stay away from coconut oil.