WEBVTT - TNC Review: Types of Cooking Oils

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<v Speaker 1>Do you stand in the oil oile wondering which is

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<v Speaker 1>the best type of oil to cook with? Does coconut

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<v Speaker 1>oil really have a safe smoke point? Then extra virgin

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<v Speaker 1>olive oil or it's olive oil as good as extraversion

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<v Speaker 1>olive oil. Today on the Nutrition Couch we review three

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<v Speaker 1>popular types of oil and their health benefits. Hi, I'm

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<v Speaker 1>Susie Burrow and I'm Lean Wood, and as two of

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<v Speaker 1>Australia's leading dietitians who specialize in evidence based nutrition, we

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<v Speaker 1>bring you the Nutrition Couch Product Review, a weekly chat

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<v Speaker 1>on new products and old favorites you can find in

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<v Speaker 1>the supermarket. So to get us started todayly Am, I

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<v Speaker 1>wanted to know what your favorite type of oil is

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<v Speaker 1>because if I'm honest with you, I don't cook with

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<v Speaker 1>a huge amount of oil overall. I'm very lucky to

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<v Speaker 1>often have a range of extra virgin olive oil from

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<v Speaker 1>Cobbram and we've been very transparent that we do have

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<v Speaker 1>a relationship with them as a great Australian brand who

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<v Speaker 1>really supports dietitians in your TTRITIONNIS in general in Australia

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<v Speaker 1>to make sure they have access to loads of really

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<v Speaker 1>good quality Australia at extra virgin olive oil. But if

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<v Speaker 1>I have got a beautiful fresh oil, I'll more likely

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<v Speaker 1>use it to dress my salads. And I cook quite

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<v Speaker 1>a lot on baking paper if I'm cooking fish or

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<v Speaker 1>things like that, just also for ease. I don't like

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<v Speaker 1>to have a lot of miss but definitely if I'm

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<v Speaker 1>sort of sautaining something, I will absolutely just reach for

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<v Speaker 1>an extra virgin olive oil. But I know because your background,

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<v Speaker 1>and this is really important for our listeners, because of

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<v Speaker 1>course people from different cultural backgrounds may be using different

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<v Speaker 1>types of oil traditionally in their cultural cooking. Because of course,

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<v Speaker 1>your mum is Malaysian, so I'm interested what oils did

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<v Speaker 1>you grow up with at home? With your mum cooking.

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<v Speaker 2>Absolutely extraversion olive oil. Mum was very healthy. She was

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<v Speaker 2>like all over that, research all over the health properties

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<v Speaker 2>of that. But she also does when she's doing a

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<v Speaker 2>beautiful stir fright and her walk, she you know, gets

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<v Speaker 2>a walk on the high heat over the flames, and

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<v Speaker 2>she actually puts in She starts with her bass, she

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<v Speaker 2>goes ginji car like onion, throws some fresh chili in

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<v Speaker 2>there and some sesame oil is what she generally uses.

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<v Speaker 2>In stir fries if she wants to add a little

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<v Speaker 2>bit of taste in flavor. But I think generally she

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<v Speaker 2>starts off with to sort of you know, brown up

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<v Speaker 2>the onion and the garlic and the ginger. She uses

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<v Speaker 2>the extra version olive oil, and then I actually think

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<v Speaker 2>she adds in I'll have to check with Mum the

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<v Speaker 2>sesame oil towards the end when she adds in the

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<v Speaker 2>other little bit of like soy sauce or oyster sauce

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<v Speaker 2>into a stir fry, So she uses more the sesame

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<v Speaker 2>oil as just a bit of flavor. And also she's

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<v Speaker 2>making like a nice quality, you know, chicken and corn soup,

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<v Speaker 2>which is one of her specialties.

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<v Speaker 1>SUSI.

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<v Speaker 2>She always just make that woman sick. It was delicious.

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<v Speaker 2>She'll sort of put a few drops of sesame oil

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<v Speaker 2>at the end of it as she's serving it as

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<v Speaker 2>almost like a little sort of looks nice. She'll put

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<v Speaker 2>a few little sprigs of parsley on top with a

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<v Speaker 2>few little drops of sesame oil as well. It's more

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<v Speaker 2>of a flavor sort of thing, and that was how

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<v Speaker 2>she served it. But I think the base of when

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<v Speaker 2>she starts the meal was always, you know, that extra

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<v Speaker 2>version olive oil.

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<v Speaker 1>More interesting that you go to his way ahead of

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<v Speaker 1>her time now when he became a T Titian. Absolutely,

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<v Speaker 1>all right, well there's three. We're gonna look at three

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<v Speaker 1>different oils today. Now, let's be honestly, and there's a billion.

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<v Speaker 1>There's sunflower, there's saffour, there's rice brand, there's conal, like,

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<v Speaker 1>there's just so many different ones, Like, it's no wonder

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<v Speaker 1>consumers are confused. I'm often confused. You're not alone. But

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<v Speaker 1>we've chosen three that we thought would resonate with our listeners.

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<v Speaker 1>So we're going to look at the Cobram Australian extravasion

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<v Speaker 1>olive oil. We're going to look at coconut oil because

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<v Speaker 1>of course there is definitely a group of people who

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<v Speaker 1>are using it frequently. They're big fans of it. They

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<v Speaker 1>talk about why it's so good for our health. So

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<v Speaker 1>we're going to look at that one closely. And we're

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<v Speaker 1>going to also do canola oil because I think sometimes

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<v Speaker 1>there's a real belief that canola oil is particularly healthy. Now,

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<v Speaker 1>we could have chosen vegetable oil because that is generally

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<v Speaker 1>a blended oil and has a heavy palm oil base.

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<v Speaker 1>But we thought instead, we'd look at canola just because

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<v Speaker 1>it's a one that we often think is quite healthy,

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<v Speaker 1>and we're going to have a look at them in

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<v Speaker 1>terms of how they're produced and how they're made, and

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<v Speaker 1>as such, what is the impact on their antioxidant and

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<v Speaker 1>polyphenol contents. We're going to look at them in terms

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<v Speaker 1>of vitamin E content, because you can get quite a

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<v Speaker 1>significant proportion of your vitamin E from a really good

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<v Speaker 1>quality oil. We're going to compare them in terms of

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<v Speaker 1>the fatty acids in them, so the mix of saturated,

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<v Speaker 1>mono ensaturated and poly unsaturated fats, because any fat will

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<v Speaker 1>be a blend of those different types, and then we

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<v Speaker 1>will refer to it in terms of what's dominant. So,

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<v Speaker 1>for example, extra virgin olive oil is mostly monounsaturated fat,

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<v Speaker 1>but also contains some polls and saturates. So it's the

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<v Speaker 1>ratios that determine how healthy the oil is and also

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<v Speaker 1>if there's any trans fats in that oil and how

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<v Speaker 1>stable they are when heated. Now, the Aann's actually going

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<v Speaker 1>to help us because it's the table we're looking at,

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<v Speaker 1>and the research around it's really small, and I have

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<v Speaker 1>said before, my eyes are really not so amazing on

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<v Speaker 1>the computer. So she's going to help us with the numbers.

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<v Speaker 1>So Lean, do you want to what do you want

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<v Speaker 1>to start with? Why don't you start? Why don't you

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<v Speaker 1>do coconut oil first? And then we'll work backwards and

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<v Speaker 1>then go into canola and then extra virgin olive oil.

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<v Speaker 1>And I'll pipe in when I've got something extremely useful

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<v Speaker 1>to say.

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<v Speaker 2>All right, So our virgin coconut oil is what we're

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<v Speaker 2>looking at. First, production method of virgin coconut oil. It

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<v Speaker 2>is mechanically extracted and the oil is extracted from cofa

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<v Speaker 2>or milk of the coconut using a wet processing method

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<v Speaker 2>where a manual press is used to actually extract the

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<v Speaker 2>oil at the end. So when we look at the

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<v Speaker 2>polyfeenal content, it is less than ten parts per million,

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<v Speaker 2>so that's actually a very low sort of amount of polyfenols.

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<v Speaker 2>If we look at the vitamin E content or the

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<v Speaker 2>alpha TOKOFFERL content in virgin coconut oil, it's between zero

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<v Speaker 2>to seventeen milligrams per kilos. That's actially a very low

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<v Speaker 2>amount of our vitamin e in there as well. And

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<v Speaker 2>then the breakdown of the fatty acid profile, SUSI virgin

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<v Speaker 2>coconut oil is ninety one percent saturated fats, so it

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<v Speaker 2>is predominantly a saturated fat, two percent poly and seven

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<v Speaker 2>percent mono unsaturated fat. So although we might not you know,

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<v Speaker 2>consider you know, saturated fats, we know from the research

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<v Speaker 2>and they're not healthy from us. There is a little

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<v Speaker 2>bit of conflicting research when we look at things like

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<v Speaker 2>coconut oil and the saturated vat in dairy that it's

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<v Speaker 2>not bad for us as such, but it's more what

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<v Speaker 2>I would call a neutral fatsooz it's not something that

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<v Speaker 2>actually offers positive anti inflammatory benefits like our unsaturated some

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<v Speaker 2>of our unsaturated fats. I would say it's more of

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<v Speaker 2>a neutral fat. So I think there's a lot of

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<v Speaker 2>misconception online. A lot of you know, quote unquote wellness

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<v Speaker 2>experts toting coconut oil for you know, doing everything, you know,

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<v Speaker 2>basically saving the world put it that way. But it's

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<v Speaker 2>not actually positive for our house. So I actually fail

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<v Speaker 2>to see where a lot of these quote unquote wellness

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<v Speaker 2>experts are getting their research from. Because there saturated fat

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<v Speaker 2>that I see in virgin coconut oil. It doesn't add

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<v Speaker 2>positive nutrition to us. It gives us some calories and

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<v Speaker 2>some energy, but it doesn't have any sort of you know,

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<v Speaker 2>anti inflammatory effects, antioxidant effects. It's really what I would

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<v Speaker 2>just call a neutral type of fat which sort of

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<v Speaker 2>provides maybe a little bit of quicker energy and calories,

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<v Speaker 2>but that's pretty much it. So the fatty acid profile

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<v Speaker 2>for me isn't superior to another type of oil when

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<v Speaker 2>I look at virgin coconut oil.

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<v Speaker 1>No, and all I'm looking at as well when i'm

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<v Speaker 1>model diets is what I'm getting out of it, and

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<v Speaker 1>it's just adding saturated fat. Now, in modeling Australian's diet,

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<v Speaker 1>if they're having dairy and a meat eaters, they're getting

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<v Speaker 1>more than enough saturated fat from that, let alone the

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<v Speaker 1>effect of palm oil coming through in terms of processed foods,

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<v Speaker 1>So I can't use it. I don't need more saturated

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<v Speaker 1>fat than anyone's diet, you know, generally, I need far

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<v Speaker 1>less of that and much more of the long chain

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<v Speaker 1>polls and monolansaturates to get my ratios on track. And

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<v Speaker 1>if you haven't listened already to our last episode on oils,

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<v Speaker 1>that will give you some more background on how to

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<v Speaker 1>get those positive fatty acid ratios to help reduce inflammation

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<v Speaker 1>naturally in the body. So when we look at that

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<v Speaker 1>antioxidant content, there's literally none in there. It's just what

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<v Speaker 1>I call sort of sludge. You know, it's not really

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<v Speaker 1>giving anything. And that's why I've never used it scientifically.

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<v Speaker 1>It's nothing to do with whether I like it or

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<v Speaker 1>the taste or anything. It's more that, you know, nutritionally,

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<v Speaker 1>from a pure nutritional perspective, I can't do anything with

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<v Speaker 1>it when I'm modeling diets. So you can see they're that,

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<v Speaker 1>you know, literally none when it comes to polyphenal content,

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<v Speaker 1>and very minimal amounts of vitamin e if any. So

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<v Speaker 1>you know, if it's your choice of saturated fat, sure,

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<v Speaker 1>but most of us are getting it more than enough

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<v Speaker 1>from our meat and dairy and process food without needing

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<v Speaker 1>to add in another type by choice.

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<v Speaker 2>And I'll just make a note here where a lot

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<v Speaker 2>of maybe some of our listeners a sort of saying, well,

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<v Speaker 2>why is vitamin E important? So alphatoicofferral or what we

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<v Speaker 2>know is vitamin E is quite a well known antioxidant

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<v Speaker 2>which is really important for our body because vitamin E

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<v Speaker 2>acts as a basically sort of its scavengers the free

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<v Speaker 2>radicals out of our body. So when our bodies undergo

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<v Speaker 2>periods of stress, whether that's sort of environmental stress like

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<v Speaker 2>you know, perhaps smoking, or you know, excess sun exposure, pollutions,

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<v Speaker 2>or you know, just high levels of stress in our

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<v Speaker 2>day to day job, our bodies put out this what

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<v Speaker 2>we call these free radicals, and antioxidants help to damp

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<v Speaker 2>down or collect those free radicals and actually help to

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<v Speaker 2>reduce that, you know, the harmful stress that our body

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<v Speaker 2>is sort of producing or being exposed to. So that's

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<v Speaker 2>basically why what vitame is and why it's important, and

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<v Speaker 2>so when we're looking at different types of oils, it

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<v Speaker 2>is a really important part of the antioxidant profile to

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<v Speaker 2>actually have a little bit of vartami in the oils

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<v Speaker 2>as well.

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<v Speaker 1>One hundred percent, and that's one of the main dietary sources.

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<v Speaker 1>We'll get some from nuts and seeds. That as a

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<v Speaker 1>nutrition nutrient, I should say, getting it from our daily

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<v Speaker 1>choice of oil is a key way. So again that

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<v Speaker 1>can go missing if we're not choosing a great quality oil,

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<v Speaker 1>all right, then canola oil, because canola oil sort of

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<v Speaker 1>you know, when we went through an anti saturated fat

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<v Speaker 1>message through the nineties and everything was low fat canola

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<v Speaker 1>oil got a really big run, you know, it was

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<v Speaker 1>kind of deemed the healthiest oil, and we had a

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<v Speaker 1>whole lot of spreads come out that were canola oil based.

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<v Speaker 1>But when I'm looking how they make it leanne it's

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<v Speaker 1>pretty processed.

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<v Speaker 2>Yeah, absolutely, So if we start with the production measure

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<v Speaker 2>of canola oil SUSY, it is typically extracted through a

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<v Speaker 2>screw process, solvent extraction, or a combination of both methods,

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<v Speaker 2>and then of course it is refined, so we would

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<v Speaker 2>call conol oil a refined oil. So we look at

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<v Speaker 2>the polyphenol content again, it's less than ten parts per million,

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<v Speaker 2>so it's the same as same as virgin coconut oil.

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<v Speaker 2>It's a very very low low polyphenol content. The vitamin

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<v Speaker 2>E content of canola oil is higher. It's between one

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<v Speaker 2>hundred to three hundred and eighty milligrams per kilo, so

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<v Speaker 2>it actually does have a good amount of vitamin E

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<v Speaker 2>in there. But when you look at the fatty acid profile,

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<v Speaker 2>sixty two percent mono, twenty five percent poly and seven

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<v Speaker 2>percent saturated, so a lot less saturated fat and a

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<v Speaker 2>lot more unsaturated fat than when we compare it to

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<v Speaker 2>our virgin coconut oil. So probably a lot better profile

0:10:27.040 --> 0:10:28.760
<v Speaker 2>than when we compare it to coconut oil.

0:10:28.920 --> 0:10:32.440
<v Speaker 1>It does, and again very very low polyphenal content. It

0:10:32.480 --> 0:10:36.480
<v Speaker 1>does have slightly more vitamin E than compared to the

0:10:36.520 --> 0:10:39.720
<v Speaker 1>coconut oil when we look at the ratio, sixty two

0:10:39.760 --> 0:10:44.040
<v Speaker 1>percent mono unsaturated fat, so not dissimilar to extravegin olive oil,

0:10:44.040 --> 0:10:46.120
<v Speaker 1>which I think it's why it's tainted. Perhaps with that

0:10:46.280 --> 0:10:49.040
<v Speaker 1>idea that it is one of the healthier oils seven

0:10:49.040 --> 0:10:52.960
<v Speaker 1>percent saturated fat and twenty five percent polyunsaturated fat, so

0:10:53.280 --> 0:10:56.280
<v Speaker 1>the ratios aren't too bad on it, but because of

0:10:56.280 --> 0:10:59.240
<v Speaker 1>that processinglyan it does tend to have a bit of

0:10:59.440 --> 0:11:02.080
<v Speaker 1>trans fat that seeps in. And I guess if we

0:11:02.080 --> 0:11:05.120
<v Speaker 1>were summarizing white, it's definitely not our favorite. It's still refined,

0:11:05.160 --> 0:11:09.240
<v Speaker 1>it's still processed, so it's perhaps better than I would

0:11:09.240 --> 0:11:12.120
<v Speaker 1>say nutritionally better than yes, coconut oil, but still not

0:11:12.200 --> 0:11:15.160
<v Speaker 1>offering the large range of health benefits that come from

0:11:15.480 --> 0:11:19.240
<v Speaker 1>an oil with a really high antioxidant content, basically because

0:11:19.240 --> 0:11:21.520
<v Speaker 1>it's really processed. And that's a bit like margarine, you know,

0:11:22.160 --> 0:11:24.880
<v Speaker 1>adding good stuff back in doesn't make it healthy because

0:11:24.880 --> 0:11:28.040
<v Speaker 1>it's really processed. And indeed canola oil is if I

0:11:28.120 --> 0:11:31.480
<v Speaker 1>was summarizing, it's still heavily processed. And even if you.

0:11:31.440 --> 0:11:34.560
<v Speaker 2>Look at the stability of the oil when heated susy.

0:11:34.640 --> 0:11:37.120
<v Speaker 2>So canola oil isn't stable, I think because it is

0:11:37.120 --> 0:11:39.640
<v Speaker 2>so highly refined. So when you look at the research,

0:11:39.720 --> 0:11:43.280
<v Speaker 2>canola oil is much less heat stable than extraversion olive oil.

0:11:43.679 --> 0:11:46.720
<v Speaker 2>It's actually been known canol oil to produce two point

0:11:46.880 --> 0:11:50.440
<v Speaker 2>six y five times more polar compounds when heated to

0:11:50.480 --> 0:11:53.720
<v Speaker 2>a high temperature than something like extraversion olive oil. So

0:11:53.960 --> 0:11:57.320
<v Speaker 2>in terms of stability with oils, canol oil isn't something

0:11:57.360 --> 0:11:59.280
<v Speaker 2>we want to be cooking with at high temperatures or

0:11:59.280 --> 0:12:01.439
<v Speaker 2>on a wock or over the gorilla or anything like that,

0:12:01.480 --> 0:12:04.640
<v Speaker 2>because it really isn't it really isn't that heat stable.

0:12:04.840 --> 0:12:07.920
<v Speaker 1>No, it's good to know because I think for consumers,

0:12:07.920 --> 0:12:10.240
<v Speaker 1>I understand how people are so confused, like there's so

0:12:10.360 --> 0:12:13.079
<v Speaker 1>many different types. But I guess in my way of

0:12:13.120 --> 0:12:15.480
<v Speaker 1>trying to simplify it nutritionally, I just wipe it out

0:12:15.480 --> 0:12:17.599
<v Speaker 1>as vegetable oil. It's processed, so I just try and

0:12:17.640 --> 0:12:20.480
<v Speaker 1>simplify it. But certainly it does a little bit though

0:12:20.480 --> 0:12:22.120
<v Speaker 1>when we're starting to look at all the different types,

0:12:22.160 --> 0:12:25.679
<v Speaker 1>whether it's canola, whether it's sunflower, whether it's saflour. To me,

0:12:25.760 --> 0:12:27.840
<v Speaker 1>they're all kind of pretty similar in the sense they're

0:12:27.840 --> 0:12:30.719
<v Speaker 1>all pretty processed, and there's nothing really stand out with

0:12:30.760 --> 0:12:33.480
<v Speaker 1>them other than in the case of perhaps a specific

0:12:33.520 --> 0:12:35.760
<v Speaker 1>flavor you're looking for, whether it's peanut oil and cooking

0:12:35.840 --> 0:12:38.960
<v Speaker 1>or sesame, I'd be using that for the flavor at times,

0:12:38.960 --> 0:12:40.760
<v Speaker 1>as opposed to any of the health benefits. I sort

0:12:40.800 --> 0:12:43.680
<v Speaker 1>of brush them all off with nothing huge to offer,

0:12:43.720 --> 0:12:46.200
<v Speaker 1>and more that if it's a flavor you're looking for

0:12:46.280 --> 0:12:47.480
<v Speaker 1>rather than a health benefit.

0:12:47.840 --> 0:12:49.560
<v Speaker 2>That's the thing with coconut oil as well. It's not

0:12:49.600 --> 0:12:51.679
<v Speaker 2>like I've never used coconut oil before. If I was

0:12:51.679 --> 0:12:53.800
<v Speaker 2>making one of those raw desserts where it had to

0:12:53.840 --> 0:12:56.000
<v Speaker 2>set at room temperature, I might use a little bit

0:12:56.000 --> 0:12:58.040
<v Speaker 2>of coconut oil. If I was making a curry where

0:12:58.200 --> 0:13:00.560
<v Speaker 2>I wanted that sort of coconut taste, use a little

0:13:00.559 --> 0:13:03.520
<v Speaker 2>bit of coconut oil. But it's you know, maybe five

0:13:03.520 --> 0:13:06.080
<v Speaker 2>percent of the time that I would use that type

0:13:06.080 --> 0:13:07.839
<v Speaker 2>of oil compared to ninety five percent of the time

0:13:07.840 --> 0:13:10.240
<v Speaker 2>where I'd use something like extravergin olive oil. So of

0:13:10.320 --> 0:13:12.120
<v Speaker 2>course it's Okay to use these types of oils for

0:13:12.160 --> 0:13:14.520
<v Speaker 2>the flavor or all that sort of thing, but it's

0:13:14.520 --> 0:13:16.600
<v Speaker 2>not something we want to be doing on a regular basis,

0:13:16.640 --> 0:13:18.720
<v Speaker 2>like adding it in as part of our salad dressings

0:13:18.720 --> 0:13:21.120
<v Speaker 2>every day, or the oil we regularly cook with when

0:13:21.120 --> 0:13:23.079
<v Speaker 2>we cook our protein or we cook our veggies in

0:13:23.120 --> 0:13:25.520
<v Speaker 2>the pan. We definitely want the top quality oil when

0:13:25.559 --> 0:13:27.520
<v Speaker 2>we're using it on a regular basis.

0:13:27.240 --> 0:13:29.040
<v Speaker 1>And indeed that's what we're talking about it. So those

0:13:29.080 --> 0:13:31.120
<v Speaker 1>go to and why it's really important to have a

0:13:31.120 --> 0:13:34.000
<v Speaker 1>strong baseline oil going through the entire Famili's diet for

0:13:34.040 --> 0:13:37.680
<v Speaker 1>these reasons, which brings us to our final look, which

0:13:37.720 --> 0:13:41.400
<v Speaker 1>is specifically not just olive oil, but extra virgin olive oil.

0:13:41.400 --> 0:13:43.600
<v Speaker 1>And again, if you're interested in the difference, you can

0:13:43.640 --> 0:13:47.040
<v Speaker 1>listen to our previous podcast which is all about oils,

0:13:47.760 --> 0:13:50.200
<v Speaker 1>and that really summarizes the difference between olive oil and

0:13:50.240 --> 0:13:52.840
<v Speaker 1>then extra virgin olive oil. But the reason that we

0:13:52.880 --> 0:13:55.960
<v Speaker 1>as dieticians particularly like it is it's the highest grade

0:13:56.000 --> 0:13:59.200
<v Speaker 1>of oil. Basically, it's produced a time of harvest, which

0:13:59.240 --> 0:14:01.440
<v Speaker 1>means that the entire olive is used and it retains

0:14:01.520 --> 0:14:05.080
<v Speaker 1>all of those amazing antioxidant contents, so you can't even

0:14:05.160 --> 0:14:08.720
<v Speaker 1>compare in these three the amount of antioxidants in canola

0:14:08.760 --> 0:14:13.240
<v Speaker 1>and cocone oil because basically extravagin olive oil in particular Australian,

0:14:13.280 --> 0:14:16.560
<v Speaker 1>because we have such high standards of processing here, it's

0:14:16.640 --> 0:14:19.480
<v Speaker 1>just through the roof in terms of polyphenal content and

0:14:19.520 --> 0:14:23.160
<v Speaker 1>even vitamin E content, so two really important nutritional factors

0:14:23.160 --> 0:14:26.000
<v Speaker 1>which make it really good quality oil. Even though the

0:14:26.120 --> 0:14:28.920
<v Speaker 1>profile is similar to that of canola oil, if I'm

0:14:28.920 --> 0:14:31.480
<v Speaker 1>having a look, it can range fifty three to eighty

0:14:31.480 --> 0:14:34.400
<v Speaker 1>five percent mono and saturated fat, three to twenty three

0:14:34.400 --> 0:14:38.080
<v Speaker 1>percent pollys and seven to twenty saturates, but it's got

0:14:38.120 --> 0:14:40.200
<v Speaker 1>all those extra benefits of the vitamin E and the

0:14:40.320 --> 0:14:43.920
<v Speaker 1>antioxidants that canola does not have. And the only transfats

0:14:43.960 --> 0:14:46.480
<v Speaker 1>that are there are very very small amounts of naturally occurring,

0:14:46.560 --> 0:14:49.520
<v Speaker 1>so none are produce secondary to processing, which when it

0:14:49.560 --> 0:14:53.160
<v Speaker 1>comes to our health and potential negative health consequences, it's

0:14:53.200 --> 0:14:56.000
<v Speaker 1>only those process transfats that form as a result of

0:14:56.040 --> 0:14:58.320
<v Speaker 1>manufacturing we need to be really concerned about when it

0:14:58.400 --> 0:15:01.920
<v Speaker 1>comes to our health. Try to popular opinion lyan it

0:15:02.000 --> 0:15:04.520
<v Speaker 1>is very heat stable thanks to that protective effect of

0:15:04.560 --> 0:15:07.280
<v Speaker 1>that high antioxidant content. So you would have to be

0:15:07.320 --> 0:15:10.640
<v Speaker 1>cooking at industrial temperatures, which are impossible in a household

0:15:10.680 --> 0:15:13.640
<v Speaker 1>kitchen to ever have issues with a good quality Australian

0:15:13.680 --> 0:15:16.240
<v Speaker 1>extra virgin olive oil. It's just not a factor when

0:15:16.280 --> 0:15:18.120
<v Speaker 1>it comes to cooking. Nothing you would cook at home

0:15:18.200 --> 0:15:21.240
<v Speaker 1>would cause the oil to be damaged and have any

0:15:21.280 --> 0:15:23.160
<v Speaker 1>of those things that people talk about in terms of

0:15:23.200 --> 0:15:25.760
<v Speaker 1>you can't cook with extra virgin olive oil. So it's

0:15:25.800 --> 0:15:28.560
<v Speaker 1>a complete myth as long as you invest in the

0:15:28.560 --> 0:15:30.880
<v Speaker 1>good quality oil that you know has that very high

0:15:30.880 --> 0:15:31.920
<v Speaker 1>antioxidant content.

0:15:32.600 --> 0:15:36.040
<v Speaker 2>And when we talk about the high quality extraversion olive oil,

0:15:36.360 --> 0:15:39.400
<v Speaker 2>I think the reason that it's not refined is because

0:15:39.400 --> 0:15:43.080
<v Speaker 2>it's extracted mechanically straight from the fruit of the olive tree.

0:15:43.200 --> 0:15:46.600
<v Speaker 2>So there's no you know, refining or chemicals used to

0:15:46.680 --> 0:15:48.640
<v Speaker 2>do that. We literally take the olives of the tree

0:15:48.640 --> 0:15:50.360
<v Speaker 2>and press them and that's how we get that top

0:15:50.920 --> 0:15:53.800
<v Speaker 2>you know Australian extraversion olive oil, you know such as Cobra,

0:15:53.880 --> 0:15:56.240
<v Speaker 2>which is a wonderful brand, and that's why it is

0:15:56.280 --> 0:15:58.960
<v Speaker 2>so high in antioxidants. When we look at our comparison chart,

0:15:59.000 --> 0:16:03.640
<v Speaker 2>SUSI the poly female content of extraversion olive oil is

0:16:03.640 --> 0:16:07.240
<v Speaker 2>eighty to one thousand, two hundred parts per million compared

0:16:07.280 --> 0:16:10.160
<v Speaker 2>with our canola and our virgin coconut oil was less

0:16:10.200 --> 0:16:13.200
<v Speaker 2>than ten parts per million. So we're getting eight times

0:16:13.240 --> 0:16:17.000
<v Speaker 2>plus higher amounts of polyphenols and antioxidants in this oil,

0:16:17.000 --> 0:16:19.640
<v Speaker 2>and that's where all of the protective benefits come from

0:16:19.680 --> 0:16:22.720
<v Speaker 2>and all of the wonderful health benefits associated with top

0:16:22.760 --> 0:16:24.720
<v Speaker 2>quality extraversion olive oil. True.

0:16:24.840 --> 0:16:26.880
<v Speaker 1>True, And so we hope that that has made it

0:16:26.920 --> 0:16:28.840
<v Speaker 1>a little bit clearer when it comes to what we're

0:16:28.840 --> 0:16:31.000
<v Speaker 1>looking at the oils in general, because indeed, when you

0:16:31.040 --> 0:16:33.080
<v Speaker 1>go to the supermarket, it's really not that easy to

0:16:33.080 --> 0:16:35.800
<v Speaker 1>see the labels. But as a very brief summary, what

0:16:35.920 --> 0:16:37.960
<v Speaker 1>I would say is we group them according to what

0:16:38.000 --> 0:16:41.480
<v Speaker 1>they're offering positively into the diet. Coconut oil in this

0:16:41.560 --> 0:16:44.200
<v Speaker 1>instance doesn't have any of the antioxidants of the vitamin

0:16:44.200 --> 0:16:48.400
<v Speaker 1>E and heavily saturated vegetable oils across the board, and

0:16:48.440 --> 0:16:50.720
<v Speaker 1>things like canola oil, even though they may have a

0:16:50.800 --> 0:16:54.040
<v Speaker 1>more favorable fatty acid profile, again, they don't offer the

0:16:54.120 --> 0:16:57.760
<v Speaker 1>vitamin E and antioxidant content, and they are heavily processed,

0:16:57.800 --> 0:17:00.480
<v Speaker 1>so they can have some secondary transfats that come and

0:17:00.520 --> 0:17:02.600
<v Speaker 1>then if we're looking at olive oil, we want extra

0:17:02.680 --> 0:17:05.639
<v Speaker 1>virgin olive oil because that's indicative of time of harvest

0:17:05.720 --> 0:17:09.040
<v Speaker 1>and hence a higher antioxidant content which is highly protective

0:17:09.040 --> 0:17:10.520
<v Speaker 1>against the oil. And then you can get all the

0:17:10.560 --> 0:17:13.359
<v Speaker 1>marvelous health benefits that come with including a couple of

0:17:13.400 --> 0:17:15.840
<v Speaker 1>serves of extra virgin olive oil in your diet every

0:17:15.920 --> 0:17:19.520
<v Speaker 1>day for health promotion and natural anti inflammatory effect and

0:17:19.600 --> 0:17:22.639
<v Speaker 1>disease prevention long term. Absolutely so that brings us to

0:17:22.640 --> 0:17:25.080
<v Speaker 1>the end of the Nutrition Couch product review for another week.

0:17:25.200 --> 0:17:27.800
<v Speaker 1>If you haven't already, please subscribe to have us delivered

0:17:27.880 --> 0:17:30.119
<v Speaker 1>into your inbox every Wednesday morning when we look at

0:17:30.160 --> 0:17:33.600
<v Speaker 1>a range of products. We have our social sites running.

0:17:33.600 --> 0:17:35.159
<v Speaker 1>We love to hear from you. We would love your

0:17:35.160 --> 0:17:37.480
<v Speaker 1>feedback on this episode and anything that you're not clear

0:17:37.520 --> 0:17:39.360
<v Speaker 1>on or would like cover it in a future episode

0:17:39.400 --> 0:17:41.920
<v Speaker 1>about oils and fats in our diet, And we will

0:17:41.920 --> 0:17:45.280
<v Speaker 1>see you on Sunday morning for our regular weekly chat.

0:17:45.480 --> 0:17:59.479
<v Speaker 3>Thanks for listening, catch you guys in the next episode.

0:18:00.800 --> 0:18:02.040
<v Speaker 1>The Bystand