Let's Talk...Cooking Oils!
Let’s talk about cooking oils! There is so much controversy and debate about what cooking oil is the best. So, today I’m going to discuss my personal preference, and why I don’t use vegetable oils.
First I want to discuss the smoking point of all cooking oils.
All oils can withstand different heat levels, but if that level is exceeded (you see smoke), know that you’re now losing beneficial nutrients and creating harmful/inflammatory free radicals! So, if you see the oil burning it’s surpassed its smoking point, which equals badness.
Now let’s move onto why I avoid vegetable oils (rapeseed (canola oil), soybean, corn, sunflower, safflower, peanut, etc,).
First, why would you want to eat something called rapeseed oil?
Second, the process to make “oil” out of these products is extremely artificial. Overall it requires the use of GMOs and lots of pesticides! They are also heated past their smoking points which produces all those bad free radicals we talked about above! Then, lots of extra chemicals get added to these products to improve their color and smell. This is all happening before it hits the grocery aisle. Blephk! Furthermore, vegetable oils contain very high amounts of PUFAs (polyunsaturated fats/omega 6 fatty acids). Why is this bad? PUFAs are very unstable and their smoking point is very low, aka not so good when cooking. (Of note, PUFAs are not bad alone. Our bodies require omega 3 and omega 6 fatty acids. The ratio of these fatty acids are what is most important, but the addition of these oils causes that ratio to get all out of whack).
So now you know why I personally avoid vegetable oils.
Now let’s talk about the oils I do use! My go-to oils are coconut oil and olive oil. I always try to find cold-pressed and organic varieties. If I do end up using oil (which is honestly pretty rare), I tend to gravitate toward coconut oil when cooking, and typically only use olive oils for lower or non-heated dishes because their smoking point is a little lower. I try and choose cold pressed varieties bc they’re even less processed (they literally just slowly crush the seed or nut) and aren’t exposed to any high temperatures which could hinder nutritional value and flavor. I haven’t jumped on the avocado train yet so I won’t be discussing that oil today.
I hope this helps with some of the confusion out there!
Whew! That was a lot for today. More recipes to come!