Oils are a type of fat, and healthy fats are a very important feature of a healthy diet. A healthy oil will help your body absorb nutrients which rely on fats to be utilised by the body.
Dietary fats (or “lipids” as Natural Chefs learn to call them) will play an important role in the production of energy, keeping your cells healthy, nourishing your brain (which is made predominantly of omega 3 fatty acids – a key component of healthy oils), help you absorb essential,
Some dietary fats will produce more waste product than others, making them more toxic than they are nutrient dense and healthy. Some healthy oils are healthy at one temperature and become toxic at another.
Understanding how to work with oils for maximum nutritional benefit is one of the core elements of training as a Natural Chef.
As a rule of thumb, refined oils that have been through a manufacturing process to become an oil are best avoided. These oils are known as “trans fats” and they are so named because they have transformed from one type of fat to another. Margarine is a good example of
As a Natural Chef, you can easily recognise a refined oil by words found on the label such as “hydrogenated” or “partially hydrogenated” oils. Some oils may be labelled “organic” but that doesn’t mean they are unrefined or healthy. Corn, Rapeseed (Canola), Soybean, and Vegetable Oils (organic or otherwise) are all examples of refined, unhealthy oils.
A healthy oil will have a high level of Omega 3 fatty acids. These are the oils that are needed for healthy cells and brain tissues. If you are working with
Healthy oils tend to be from foods that have a naturally occurring lipid content such as Olive, Coconut, Avocado, Sesame and Linseed (Flaxseed).
As a Natural Chef you will learn about oils, the nutrients they help deliver to the body and also how to source and cook with them to preserve their health benefits.