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In the wake of the Paleo movement, the low carb movement and the gluten-free movement, pasta pretty much stood no chance.

It's now "common knowledge"that pasta is bad for you and you should avoid it like the back end of a skunk, but again we need to think about this logically.

First of all, carbohydrates are a good thing – we need them to be awesome in the gym or on the field, and even if you have no intention of doing either of those things your brain and vital organs are pretty fond of carbs too.


And Gluten? Look – if you feel better not eating gluten that’s perfect, you shouldn't eat a food you are reactive too, it's only going to de-rail your chances of reaching optimal health.

Pasta is a great source of easy, cheap, store-able, portable and massively versatile carbohydrates. We love it, it tastes amazing, and it's not all that calorie dense.

If you opt for a wholeweat version you get a decent little protein source there too, and of course it's a brilliant vessel for getting veggies into children via spaghetti bolognaise or meatballs and sauce.

Pasta isn't your enemy; it's just misunderstood, much like our next food item…

Rapeseed Oil

Ask anyone for two healthy oils and you’ll hear olive and coconut just about every single time. Olive oil is great, and there’s some pretty robust data to show that the extra virgin variety does have some small beneficial effects when eaten as a part of the diet.

Olive Oil’s only downfall is that you can’t really cook with it – the impurities present in the oil burn really quickly which makes it taste bad, but also the heat alters the fatty acids present which remove some of the health-giving properties.

In steps coconut oil, the super-oil in vogue which promises almost as many benefits as olive oil (depending on whom you ask) but which can be cooked at high heat with no risk of spoiling the fats, owing to its high heat stability.

The problem here is that the health benefits of coconut oil aren’t actually that well displayed in the numerous studies we have on it, and as yet we don’t REALLY know whether the MCT oils present in it are good, neutral or even bad for us.

Rapeseed Oil

It’s one of the most expensive oils on the market, and it has a really distinct flavour which can be either highly pleasant or disgusting – again, depending on whom you ask.

From the back of the room comes Rapeseed oil. Rapeseed oil has been brushed aside – potentially because it’s similar to the often poor quality Canola oil from the USA (though more expensive canola oils are great, too) and possibly simply because it isn't coconut or olive oil, but by dismissing it we have made a big mistake.

Extra Virgin Rapeseed oil is not only the cheapest of the three, it contains almost the same amount of healthy Monounsaturated fat and vitamin E as Olive oil while having a FAR higher tolerance to heat and virtually no taste – making it perfect for stir fries or general cooking use.

If you like coconut oil and don’t mind the price, that’s cool, but a balance of saturated, mono and polyunsaturated fats is wise, so by using both coconut and rapeseed to cook and olive for drizzling you are covering all of your bases!

Octobers Best Offer


Jamie Lloyd


About Ben

Ben Coomber is a performance nutritionist (BSc, ISSN), educator, speaker and writer.

Ben run’s Body Type Nutrition, an online nutrition coaching company that also runs a multi-level, online nutrition course, the BTN Academy. Ben has the UK’s #1 rated health and fitness podcast on iTunes ‘Ben Coomber Radio’ with regular Q&A’s and expert interviews. Ben also owns Awesome Supplements, a brand offering clarity in the confusing world of supplements. Connect with Ben over on Facebook, Twitter, YouTube, or Instagram.

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