Healthiest Cooking Oils
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ARE A NUMBER OF DIFFERENT COOKING OILS AVAILABLE AT MOST SUPERMARKETS THESE DAYS AND THE OPTIONS CAN BE OVERWHELMING. HALEY HERNANDEZ SPOKE WITH A DIETITIAN ABOUT THE HEALTHIEST CHOICES. OLIVE! SUNFLOWER! EVEN AVOCADO OIL! SO MANY CHOICES! DIETITIAN CHRIS NIXON SAYS THERE’S COOKING CATEGORIES OF: NEVER USE, USE WITH CAUTION, AND SAFE FOR SEARING…. FIRST UP– FLAXSEED OIL! “YOU NEVER WANT TO COOK WITH FLAXSEED OIL, IN FACT, YOU ACTUALLY WANT TO KEEP IT REFRIGERATED TO PREVENT IT FROM BEING OXIDIZED” SHE SAYS OXIDIZED OILS CAN CAUSE STROKE AND HIGH CHOLESTEROL… “IT CAN LEAD TO CARDIOVASCULAR DISEASE AND INCREASED RISK FOR CANCER AS WELL.” MEDIUM HEAT MAY TAKE LONGER… BUT YOU HAVE PLENTY OF OPTIONS FOR OILS THAT CAN COOK AT STOVETOP TEMPERATURES BETWEEN 300-500 DEGREES… “IF YOU’RE DOING MORE OF A STIR FRY OR BAKING OR COOKING, THEN THE GRAPESEED OR THE EVOO, PEANUT OIL OR CANOLA OIL WOULD BE GOOD OPTIONS.” FOR HIGH TEMPS, LIKE SEARING OR BROWNING MEAT… OUR DIETITIAN HAS ONE FAVORITE… “FOR COOKING, I WOULD GO WITH THE SUNFLOWER OIL. IT’S GOT A VERY LIGHT MOUTH FEEL SO IT DOESN’T HAVE A STRONG FLAVOR AND IT’S GOT A HIGH FLASH POINT SO I KNOW IM SAFE IF IM COOKING WITH SUNFLOWER OIL.” ANOTHER THING TO CONSIDER IS WHETHER YOUR OIL HAS THE UNSATURATED FATS LIKE YOU WANT: THAT’S SUNFLOWER, CANOLA, OLIVE AND GRAPESEED OILS. THE MOST SATURATED FATS ARE IN THE SO- CALLED “TROPICAL OILS.” FATS LIKE YOU WANT: THAT’S SUNFLOWER, CANOLA, OLIVE AND GRAPESEED OILS. THE MOST SATURATED FATS ARE IN THE SO- CALLED “TROPICAL OILS.” SATURATED FAT IS LINKED TO HEART DISEASE AND INCREASED RISK OF STROKE, HIGH CHOLESTEROL.

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