Safflower oil does not have an exceptionally good composition of omega-3 and omega-6 fatty acids. It can therefore be used during the Metabolic Balance nutrition program, but is not one of the most recommended oils. Pay attention to quality here as well. Please never heat safflower oil.
It comes from Morocco and has a pleasantly nutty taste.
Caution! Argan oil contains an extremely high amount of omega-6 fatty acid, which – consumed in large quantities – is suspected to trigger inflammatory processes in the body. Therefore, Argan oil is not recommended to use in the kitchen by Metabolic Balance. In cosmetics, on the other hand, it is very recommendable and beneficial.
Coconut oil is the vegetable oil with the highest proportion of saturated fatty acids. Because its melting point is above 20°C / 68°F, it usually appears in a solid state – making it one of the few vegetable fats that remain stable in their consistency without artificial hardening.
Coconut oil can be heated in high temperatures and yet, stay stable. It is therefore ideal for frying.
If you let it melt on your tongue, it has a slightly cooling effect, which might be used in the production of confectionery.
The super star among all eatable oils – often called the Happiness Oil. Recent research even assumes that flax seed oil has a preventive effect on diabetes and Alzheimer’s disease. However, this has not been proven.
Flax seed oil has an extremely high content of omega-3 fatty acid. Particularly worth mentioning is the alpha-linolenic acid, an important building block for the tissues of heart, retina and brain.
Flax seed oil has a fine nutty aroma, but is very sensitive and turns rancid quickly when exposed to light and air. Therefore, purchase flax seed oil in the smallest possible containers and store in the refrigerator. You will find that most containers on the market have a comparatively short shelf life.
Never heat flax seed oil! Use in salad, yogurt, or add after cooking to oatmeal or vegetables.
Walnut oil has a wonderfully fine nutty flavor. However, it has a limited shelf life, even in the refrigerator. Therefore, only buy in small quantities and pay attention to the expiration date.
Walnut oil is high in ellagic acid. An antioxidant, which is hoped to undermine the growth of cancer cells. The also contained saponins, are supposed to strengthen our immune system and make us less susceptible to infectious diseases. Walnut oil is also a rich source of vitamin E and omega-3 fatty acid.
Vegetable purees are great to avoid waste of produce. You can take one type of vegetable or combinations such as:
cauliflower celery puree
carrot cauliflower puree
pumpkin carrot puree
broccoli cauliflower puree
zucchini celery puree … just try them all!
Vegetables in line with your plan
Spices: salt, pepper, 1 pinch of nutmeg
When in Phase 2 with oil: 1 TBsp. oil
in Phase 3 or 4 you can also use some coconut milk
Steam vegetables, puree with a little vegetable broth, add a salt and pepper to taste. Add a healthy oil (e.g., olive oil, walnut oil, argan oil, etc. / or flax seed oil after taking from heat) depending on your taste and puree well, till the puree becomes creamy! If you like, you can add 1 TBsp. chopped herbs or finely chopped salad leftovers.
Add protein according to your plan and enjoy!
Due to its high vitamin E content, sunflower oil has a very long shelf life. It is almost tasteless, relatively inexpensive and is suitable for both, frying and cooking. However, it cannot be said to have exceptionally positive properties.
A kitchen all-rounder: rapeseed oil or also called colza oil. In northern America unfortunately not often available, since the Canola Industry swamped the market. Canola is not derived out of seeds, but is rather a laboratory created breed, nowadays mostly genetically modified.
The “real” rapeseed oil is also one of the oils with a high proportion of omega-3 and omega-6 fatty acids (ratio 1:3) and is therefore highly recommended.
Due to its high heat stability, rapeseed oil is often used for pan frying. Even if it seems absurd, to use cold-pressed rapeseed oil and heat it in a pan. It is preferable for frying and deep-frying because its accompanying substances inhibit the oxidation of unsaturated fatty acids.
Pure sweet almond oil is rare. Test samples showed that most almond oils were mixed with oils from apricot, peach or plum seeds. This is a pity because almond oil has a high content of vitamin A, is soft and velvety and almost tasteless and odorless. When buying please pay attention to cold pressing and purity.