Cooking oils are a topic I get questions about all the time. This is largely because it is one of the most misunderstood areas of cooking and diet and there is soooo much information out that is just plain wrong.
Now please notice I titled this article the #1 reason you shouldn’t cook with olive oil. I still want you to use it often. You see all oils have something called a smoke point. This is the temperature at which the molecules in the oil start to break down and form free radicals. Free radicals are cancer causing components that result from the oxidation of the oil.
Olive oil is a great source of healthy fats and polyphenols (plant compounds that benefit health). It has been linked to heart benefits, weight loss and is an incredible food everyone should be eating on a daily basis. It also has a very low smoke point. This means that anytime you go to saute or pan fry food in olive oil the oil is going rancid on the pan if you use anything more than low heat (about 3/10 on the heat dial of most stove tops).
So olive oil is great for adding to salads, veggies and other foods. It’s great if you heat the oil on low heat and toss meats or veggies in in. Just don’t do your normal cooking with it.
Ok, so now your not using olive oil to cook. What should you use? My top 2 recommendations for cooking oils are ghee (clarified butter) and virgin cold-press coconut oil. Both these fats have high smoke points so you can safely saute and pan fry without fear of the oil going bad on the pan and losing all its wonderful health benefits!
Utilizing all three of these fats on a weekly basis is a fantastic way to get healthy fats into your diet and enjoy tasty, healthy food.
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