All About Cooking Oils
Olive Oil
MCT Oil
Avocado Oil
Flaxseed Oil
Canola Oil
Almond Oil
Walnut Oil
Coconut Oil
Peanut Oil
Non-Stick Spray
How to Use Them
Tips
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SOURCES:
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Journal of the Academy of Nutrition and Dietetics: “Effects of medium-chain triglycerides on weight loss and body composition: a meta-analysis of randomized controlled trials.”
Hospital Nutrition: “A Coconut Extra Virgin Oil-Rich Diet Increases HDL Cholesterol And Decreases Waist Circumference And Body Mass In Coronary Artery Disease Patients.”
International Journal of Obesity and Related Metabolic Disorders: “Covert manipulation of the ratio of medium- to long-chain triglycerides in isoenergetically dense diets: effect on food intake in ad libitum feeding men.”
European Journal of Clinical Nutrition: “Impact of medium and long chain triglycerides consumption on appetite and food intake in overweight men.”
Journal of Nutrition: “Carotenoid absorption from salad and salsa by humans is enhanced by the addition of avocado or avocado oil.”
Cartilage: “Management of Osteoarthritis with Avocado/Soybean Unsaponifiables.”
Journal of Periodontology: “Effect of interleukin-1beta on transforming growth factor-beta and bone morphogenetic protein-2 expression in human periodontal ligament and alveolar bone cells in culture: modulation by avocado and soybean unsaponifiables.”
Mayo Clinic: “Which type of oil should I use for cooking with high heat?” “Flax and Flaxseed Oil.”
Harvard Health: “Why not flaxseed oil?”
Daun, J. K., Eskin, N.A.M., Hickling, D., Canola: Chemistry, Production, Processing, and Utilization, Elsevier, 2011.
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Harvard T.H. Chan School of Public Health: “Ask the Expert: Concerns About Canola Oil,” “Coconut oil.”
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International Journal of Fats andOils: “Virgin almond oil: Extraction methods and composition
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Nature: “Phytochemistry: ibuprofen-like activity in extra-virgin olive oil.”
American Journal of Hypertension: “Olive oil polyphenols decrease blood pressure and improve endothelial function in young women with mild hypertension.”
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Nutrition Research Reviews: “The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health.”
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Sanders, T.H., Encyclopedia of Food Sciences and Nutrition, Elsevier Science, 2003.
Tufts University Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy June 2018 Newsletter.
American Heart Association: “Healthy Cooking Oils.”
World’s Healthiest Foods: “Almonds.”