Cooking Oils Part 2

So what oils should we be cooking with?

Well that depends on what your doing with them. These oils are listed roughly in descending order based on their oxidation potential with the “no heat” oils being less stable and more easily oxidized. Oxidized oils deplete the bodies antioxidants and can lead to damage and inflammation, so don’t make your bodies clean up crews work overtime if they don’t have to! Just switch cooking oils.

image take from recipe-finder.com

image take from
recipe-finder.com

Cooking oils and recommended usage:

For very high heat I’d recommend a little…
Coconut oil
ghee
butter
tallow
Avocado oil (cold pressed is best)
palm oil (preferably red palm because of its high CoQ10 and vitamin E content)

These are most stable at higher heats and when frying (which in general I would recommend sparingly because of the increased production of AGE’s [advanced glycation end products] in the foods being fried – AGE’s fittingly enough make you age faster and have been linked to cancer and inflammation related diseases).

*It is important to keep in mind that carnosine found in meat has some protective effects against AGE formation.

For lower heat

any of the high heat oils
olive oil
macadamia nut oil
fish oil

To use on special occasion and at low heat (or better yet NO heat)
walnut oil
sesame oil
flax seed oil

Please store all your oil in dark bottles (glass is best) in a cool, dry, dark place to prevent oxidation and rancidity.

As a reminder from Part I and a quick reference we especially want to AVOID all industrial seed oils and oils high in omega-6 fatty acids. These include
safflower
sunflower
canola
rapeseed
cottonseed
vegetable
soy

*These statements have not been evaluated or approved by the FDA.

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