Wednesday, June 27, 2012

Cooking Oil Usage

You probably know by now the difference between good and bad fats. Your pantry has quality olive, coconut, and avocado oil in it. But you may be wondering when you should use each oil. Some are better to cook with and others are best left unheated. I found a great outline of oils on this site. Check out the list below for your guide to oils.

Cooking Oils

No Heat-Flaxseed oil
-Walnut oil

No-Low Heat:-Extra virgin olive oil

Low-Medium Heat-Coconut oil (Unrefined)
-Grass-fed butter
-Extra virgin olive oil (Do not let it smoke!)

Medium- High Heat-Coconut oil (Refined)
-Chicken / Duck / Goose Fat

High Heat, or Any Heat-Palm oil
-Grassfed beef tallow
-Pasture pork lard
-Avocado oil
-Grassfed clarified butter (Ghee)

As nature would have it, it turns out all of these above options are also the healthiest oils to be consuming anyways! For the best health avoid these following common oils, at any temperature:

-partially hydrogenated oil (Crisco)
-hydrogenated oil
-interesterified oil
-Soybean oil
-Canola oil
-Safflower oil
-Sunflower oil
-Peanut oil
-Grapeseed oil
-Rapeseed oil
-Corn oil
-Extra Light Olive Oil (turns out this is heavily chemically processed and can contain trans-fats)

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