oils in our food, how much is too much? which the best? which are killing us?

Daily oil intake recommendations vary based on your gender, age and activity level. For example, according to the United States Department of Agriculture (USDA), women age 19 to 30 years who exercise for less than 30 minutes each day should consume about 6 teaspoons of oils each day, and women above age 30 years need 5 teaspoons. These recommendations might be a bit higher for women who exercise more on a daily basis

oil is an essential food for proper nutritution, yet the oils over the last 50 years have been engineered to be toxic. So that they will not spoil, increasing shelf life of oils for sale means the natural alarms for spoilage has been removed and benefical nutitients have been removed. lets speak about how to get good oils and how to recognise the bad varieties in the market place.Coconut oil is a versatile, stable oil that can be kept for up to a year and heated at relatively high temperatures without altering its composition. .

Coconut oil falls into the category of tropical oils, the main vegetable source of saturated fats, similar to those found in butter, lard, dairy and fatty meats. Many people shy away from saturated fats because they were long associated with an increase in the risk of cardiovascular disease, but coconut oil is safe to eat.

The best oils are cold pressed. The oil is obtained through pressing and grinding fruit or seeds with the use of heavy granite millstones or modern stainless steel presses, which are found in large commercial operations. Although pressing and grinding produces heat through friction, the temperature must not rise above 120°F (49°C) for any oil to be considered cold pressed. Cold pressed oils are produced at even lower temperatures. Cold pressed oils retain all of their flavor, aroma, and nutritional value. Olive, peanut and sunflower are among the oils that are obtained through cold pressing.