It’s getting harder and harder to know what type of oil to use when your cooking. There are a lot of choices, but what is the healthiest? I wanted to share a few things I’ve learned about cooking with oil.
Extra Virgin Olive Oil (EVOO)
Many studies suggest you use EVOO on raw or slightly heated foods. Drizzled with vegetables to finish off or vinaigrettes for salads instead of using traditional dressings.
The reason why you should use EVOO when cooking at higher temperatures is that when this oil burns it lets our free radicals which can act as carcinogens.
I typically swap out canola oil for coconut oil. From the research I’ve done, I’ve found that coconut oil is one of the healthiest oil for cooking. Coconut oil has a lot of health benefits. For instance, it’s great for your cardiovascular health, can help you lose weight and are an excellent source of healthy fat. I use coconut for sauteeing and baking.
It’s a great choice for cooking because it has a high smoking point of 350 degrees. It makes it a great oil for almost all cooking.
The benefits of avocado oil seem endless, it helps the skin more smooth, eases joint pain and is a great source of monounsaturated fats. Avocado and its oil may also improve the absorption of other foods we eat.
When it comes to cooking with avocado oil, it is one of the best choices. The reason is it has the highest smoke point when using it to cook. The very refined avocado oils have a smoke point as high as 520 degrees. The reason avocado oil holds up so well in heat is that of the low amount of polyunsaturated fat.
Avacado is my new go-to oil. It doesn’t affect the taste of the food I am cooking, and a little goes a long way. I bought these bottles from Amazon to help control the amount of oil I use. I HIGHLY recommend them, and they are probably one of my favorite kitchen gadgets I purchased. I also use them with my dish soap!