Olive, canola, camelina and sunflower oil. Do I use coconut oil? No. Why? Because although coconut oil has grown in popularity in recent years, I sought the advice and confirmation from nutritionist Isabelle Morin and here’s what she told me:
Coconut oil is made up of just over 85% saturated fat. However, it is recommended that people reduce their daily intake of saturated fats because they have a negative impact on cardiovascular health when consumed in excessive quantities. Furthermore, it has been proven that regular consumption of coconut oil tends to raise levels of bad cholesterol (LDL). In contrast, oils such as olive and canola oil are composed primarily of monounsaturated fats (around 73% for olive oil and 63% for canola oil), and are therefore very low in saturated fats.
Monounsaturated fats are known for their favourable impact on cardiovascular health. In particular, they are strongly present in the Mediterranean diet, a diet that is recognized for its beneficial effects on health.
Fat is one of the essential nutrients for the body and there is nothing wrong with adding it to recipes. However, it is preferable to opt for high-quality fats and use them in moderation.
So, I had my answer. Don’t be surprised if you see me starting to add a little bit of canola oil from time to time. I will only use it in small amounts and every time I do, it won’t be done gratuitously. In other words, I’ll have a good reason for adding a bit of oil and everyone will be happy.
Thank youski, Isabelle, for your invaluable collaboration.
(By the way, Isabelle is also an amazing athlete.)
Mériane AKA Madame