Cold-pressed rapeseed oil is better and cheaper than coconut oil, and contains omega 3-6-9- complex multi unsaturated fatty acids.
Rapeseed oil also have a significant amount of alpha-linolenic unsaturated fatty acids and is much better substitute for cooking, baking and frying than expensive coconut oil, which is based on monounsaturated fatty acids.
So, if you cook on coconut oil you will enter monounsaturated fatty acids, for example lard can warm up and nothing will happen good or bad, it does not become any worse when firing than at the beginning.
In olive oil, you can bake, but during that process created are trans-fats, so it is better to consume it only as salad dressings or sauces. Trans-fats cause imbalance ratio of omega 3-6-9- and then perform the inflammation responsible for most modern diseases.
Cold-pressed rapeseed oil is just as valid as olive oil, and even has a little more unsaturated fatty acids. Of course, it must be cold-pressed rapeseed oil, it must not be refined (which we find on the shelves of shops) because they refined oil already contains trans-fats. Yet another problem arises: What if we want to use cold-pressed oil for frying, baking or cooking?
Namely, in most cold pressed oils at temperature of fifty degrees created are harmful trans-fats. One of the better and cheaper solution is rapeseed oil as its high smoke point of over 155 degrees C, allows us to bake and fry on this oil and it will not destroy its nutritional properties and it will not create the aforementioned bad trans-fats. Rapeseed oil is rich in oleic acid, which belongs to the group of omega-9 monounsaturated fatty acids, and its presence in the food does not increase the proportion of omega-6 fatty acids.
Since rapeseed oil is relatively high in Omega-3 fatty acids, due to the fact that this oil contains up to 14% of valuable alpha-linolenic acid, the recommended ratio of omega-6 and omega – 3 fatty acids remain in the ideal ratio of 3: 1, which is in accordance with the recommendations of the European Food Safety Authority.
Such ratio is not present in other oils (e.g., sesame, sunflower, soybean, pumpkin seed or wheat and corn oil) moreover, for the equality of the oil in the pan, essential is smoke point, which is in rapeseed oil compared to most cold-pressed oils, including olive, is by far the highest. With an excellent ratio of unsaturated fatty acids, cold-pressed rapeseed oil can be called omega – 3-6-9 balance, good for the heart, great in the kitchen.
In addition, it is not significantly more expensive than harmful refined oils.