Reasons you should cook without oil

Everyone cooks using oil and the thought of cooking without one just seems mind-boggling. From a health perspective, there is no reason to include oil in our diets. This is not to say that oil is bad for you and neither is it healthy. This is because it is pure fat. This case applies to cooking oil. For instance, extra virgin oil is better than palm and corn oil which are commonly used in preparing our favorite dishes. But not even olive, coconut, sunflower or flaxseed oil pass the healthy test.

On average, we have about 2200-2500 calories in our calorie bank daily. Therefore, it does not make sense to eat a highly refined, calorically dense food product when instead you could spend those calories on whole and unprocessed plant foods which provide necessary fiber and nutrients to your body.

Instead of oil, use small amounts of vegetable broth, water, vinegar or tamari/coconut aminos to keep things from sticking to the pan. For cookware use nontoxic, nonstick pans made of stainless steel, enamel-coated cast iron or ceramic titanium.

That said, here are six reasons you should consider skipping oil in your next meal.

Cooking oil is one of the major contributors to obesity worldwide. Most people use oil to cook all their foods not forgetting it is unprocessed and it cannot be digested which instead gets stored in different parts of your body.

Cooking oil is not natural even if its vegetable oil! It contains fats called Omega 6 and fatty acids which are harmful to the body. It also does not contain nutrients such as vitamins and fiber, therefore, doing no good to the body.

This is due to consumption of Omega 6 which leads to cardiovascular diseases, arthritis, depression, and cancer. Omega 6 reduces Omega 3 in the body which is needed to reduce inflammation.

Cooking oil has at least one double bond meaning less energy which increases the risk of heart diseases, obesity and diabetes among other diseases.

Cooking oils are chemically produced and they contain harmful substances to give them a longer shelf life. These chemicals produce cancer compounds that affect the body’s immune system, produce high cholesterol as well as other diseases.