Ditch the complicated beauty care products and start using the best oils for skin.

One of the best beauty and health care tips I embraced was to stop buying into the sensational firming, anti-aging, silky-smooth claims touted by expensive beauty products. Sure, they may work this so-called “magic” quite well, but coincidentally enough, the best of these brands are often based in natural plant-based oils. So, why load on the extra fillers, fragrances, water and other colorants and preservatives when you can get right to the source?

These oils are incredibly potent, basically concentrated versions of the leaf, fruit or flower they herald from. A few drops are all it takes to transform your skin and your health. Do your bank account and your conscience a favor by embracing the natural benefits of plant-based oils.

Oils reap so many benefits that they simply cannot be ignored. They can be ingested, topically applied and even used as a bottle of incense, so to speak – one whiff and your mood can change! They are non-toxic, chemical-free and all-natural alternatives to store-bought beauty products and often get the job done much more effectively.

Be sure to do you research before applying any oil to the skin, as you want to first make sure if the particular oil complements your particular skin tone and complexion. Certain oils are best for dry skin while others are best for combination or oily skin.

Be sure to buy organic, pure oils that are extra ensured to be unadulterated and completely pure. Often, oils are diluted in another “carrier” oil, which is cheaper to produce, so make sure to look at the ingredients list to check if the oil you are buying is only what it says it is.  Also, don’t just look at the price tag as a show of quality. Most oils should be stored in dark bottles, as any exposure to light will spoil their quality. Do your research first, then bask in their glory.

11 of the Best Oils for Skin

1. Sesame: Sesame oil moisturizes the skin and hair, has a slight SPF factor, lowers stress and blood pressure and even slows the growth of cancer in cells.
2. Marula: This East African oil has a matte finish and is great for combination or skin, as it doesn’t leave behind any sheen. It is full of antioxidants and omega acids.
3. Rose: If you’ve ever been to the Middle East, you’ll notice the widespread use of rose oil among women as a beauty product. It makes for a pleasant perfume and moisturizes skin and hair, improves hormone balance, treats PMS and menopause and even improves sexual performance.
4. Argan: Argan oil from Morocco already has the beauty world buzzing, particularly for its anti-aging properties. The trend is there for a reason – follow it!
5. Frankincense: I’m not sure how to pronounce this one, but I’ve seen it pop up in some of my favorite raw and organic moisturizes. It is touted for preventing acne and healing burns, rashes, cuts and scrapes. It also improves the immune system.
6. Jojoba: Jojoba oil is light and very easy to find at most drug stores. Its purposes also spread thin. It can be used for all skin types and reaps so many benefits – moisturizes, heals and reduces fine lines.
7. Tea Tree: This oil gets red of fleas, clears acne, kills bacteria, eliminates bad odors, cleans silver and dresses wounds. It is a popular ingredient in natural anti-acne remedies as well as natural toothpastes.
8. Coconut: You can eat it for incredible benefits, but it is just as effective as a moisturizer. Coconut oil is packed with healthy fats that leave you with smooth, supple and young skin. The coconut oil benefits are endless.
9. Grapeseed: Protecting the skin from UV damage is reason enough to rub in grapeseed oil, but it is full of other benefits as well. It is great for oily skin, because it naturally regulates oil production. It also has strong antioxidants.
10. Chamomile: Sip your chamomile tea to relax and apply chamomile oil on your face to reduce irritation. Consider chamomile your one-stop shop to unwind and release tension.
11. Almond: Packed with some sweet benefits, almond oil is light and leaves behind a silky, soft and smooth finish.

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Photo Credit: Kazuhiro Zeino

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Have you ever been confused about which vegetable oils are healthiest? Or which ones to use for what purposes? You’re not alone. Vegetable oils are a slippery minefield. We’ve read it all: Canola oil good. Canola oil bad. Expeller pressed or cold pressed? Refined or unrefined? With so many differing opinions it’s hard enough to figure out what’s healthy and what’s not. Knowing how to use the different oils is another story.

First, a little general information:

Production: Any vegetable oil you buy should be expeller pressed rather than processed through chemical extraction methods. A few types of oils (like olive oil) can be cold pressed. Cold-pressed oils are higher quality because the lower processing temperatures preserve the flavor and characteristics of the oil. There is no regulation for the term, so buy from a trusted producer.

Always buy organic. Two examples why: Most corn and canola oil is genetically modified but organic certification guarantees that it is not (unless it was contaminated by cross-pollination). Peanuts are one of the crops most heavily sprayed with pesticides, so organic is extra important there, too.

Refining: Refined oils are mild to devoid of flavor and have a high smoke point, meaning they can be used for high heat cooking and deep-frying. Unrefined oils are less processed, have more flavor, and are often higher quality, but you have to be careful about using them over very high heat for stir-fries and deep-frying. They also tend to go rancid more quickly.

Mono vs. Polyunsaturated: All vegetable oils are a combination of mono and polyunsaturated fat, so you can’t really choose. I was especially confused about this one as there seems to be more conflicting information about this than any other topic in oils. I asked a trusted source and health care professional over at Gastronicity blog and she said a higher percentage of mono is better. This WebMd article confirms that mono is gaining ground among experts as preferable for protecting against heart disease, though both fats raise good cholesterol in the blood.

The Best Oils for Culinary and Health Properties

Coconut Oil: Mainstream nutritionists will say that coconut oil is bad for you because it’s saturated, but people who believe that saturated fat (even animal fat) isn’t always bad will say that it’s good for you. Some studies have shown that it lowers bad cholesterol. Some people think that the campaign against saturated tropical fats began with the marketers of America’s subsidized mono-crops (canola, soy, and corn). When deciding what to believe, I like to think about what people with pre-industrialized traditional diets ate (food in its most natural state) and go with foods closer to that, rather than highly processed (and marketed) modern foods. Coconut oil is okay in my book. Unrefined is best, but you shouldn’t cook over too high a flame as it will smoke. It also adds a nice flavor.

Palm Oil: Virgin palm oil is supposed to be very healthy like coconut oil, but be careful here as there are some real issues with sustainability. Anything that is billed as sustainable is likely to be very expensive.

Olive Oil: If I could only have one type of oil in my kitchen, this would be it. It’s not always best for high heat cooking, and sometimes you want a different flavor profile. These would be the two biggest reasons to branch out.

Peanut Oil: Unrefined peanut oil has a higher smoke point than most unrefined oils and great flavor. (I like to use it to make popcorn.) Use semi-refined or refined peanut oil for deep-frying or stir-frying, but sparingly. Peanut oil has a fairly high percentage of mono-unsaturated fats.

Sesame Oil: The toasted type is strongly flavored and goes rancid very quickly, so keep in the refrigerator. Regular sesame oil is healthy and has a medium high smoke point, making it a good bet for stir-frying.

Walnut Oil: Delicate, tasty, nutritious, and very perishable. Store in the refrigerator and use for salads, not cooking.

Avocado Oil: Nutritious and full of good fats, and the highest smoke point of all. But very expensive, making it difficult to use for frying and also extremely perishable.

Safflower or Sunflower: According to many people, these are better options than canola for when you want a more neutral tasting oil. They are high in monounsaturated fats and not as highly processed as canola. They’re good all-purpose oils when you don’t want the taste of olive oil.

For smoke points of various oils, refer to this chart from Cooking for Engineers.

A note on storing: Buy oils in opaque containers whenever possible and store in the refrigerator. If the oil isn’t particularly perishable and you use it often, a cupboard is probably fine. Never store out on the counter where the oil is exposed to light. Personally, I keep all my oils in the refrigerator except for my olive oil, which I use daily.

This is the latest installment in Vanessa Barrington’s weekly column, The Green Plate, on the environmental, social, and political issues related to what and how we eat.

Image: Muffet

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