Healthy frying… 🍳
With most people’s general activity levels lower at the moment and a natural focus on eating more “healthily” to stay well it seemed like a good opportunity to consider how to fry food more healthily.
There is an assumption that coconut oil is a healthy choice for cooking. As with other oils (e.g. olive oil), it does have some health benefits. The oil contains saturated fat, specifically medium-chain triglycerides, which are easily absorbed by the liver and converted to ketones (an alternative energy source in the brain) and there is evidence that it could be beneficial for dementia and related conditions. There is also evidence that coconut may help type-2 diabetes, elevated cholesterol levels and may assist weight loss.
So many people recommend using coconut oil to cook with – dolloping in a spoonful of the stuff for stir fries, pan frying meat and fish etc. Now whilst it is healthy it’s also extremely calorie dense. A spoonful (15g) of coconut oil is approx 129 cals. If you used this for one meal a day that would give you a total of 3,612 calories over the course of a month.
Thats a lot of extra calories! If you’re using oil simply to ensure the food doesn’t stick then you’d be far better off buying a good non-stick frying pan and using no oil at all! Or if you really need it you can get a 1 calorie coconut oil spray.
By using a non-stick pan you can save those extra calories (which you’re probably not accounting for anyway) and spend them on something else. It’s a small sacrifice for some big savings and assuming you’re having a balanced diet overall then you won’t suffer a decrease in health by cutting it out.