Just Ask Terry

Terry is happy to provide his opinion on diet and nutrition, supplements and lifestyle choices. This information is for educational purposes only. It is not meant to replace the advice of your physician and is not to be considered medical advice, diagnosis or treatment. Should you have any concerns please contact your physician directly.

Q. Dear Terry, “I have heard so much conflicting information regarding cooking oils (olive, canola, etc.). What, in your opinion, is the best oil to use when cooking?” — Julie V., Modesto, CA

A. Dear Julie, The oil that I would highly recommend for anyone is coconut oil. It is excellent to cook with since it has a very high smoke point (the temperature at which a cooking fat or oil begins to break down). This means coconut oil can be used in high-temperature cooking without sustaining oxidative damage. Coconut oil is primarily made up of medium chain triglycerides, which are not burned or stored as fat in the body, but go directly to the liver to stimulate energy. It also contains lauric acid, a powerful antibacterial and antiviral agent, which stimulates the function of the immune system.

In addition to cooking, coconut oil can also be used as a soothing skin moisturizer or conditioner for your hair!

Healthy Regards!

Terry . . . Naturally