This short post is in response to some interest and questions I received at a healthy eating workshop I did this past Saturday. I hope it helps you navigate the best choices for your healthy lifestyle plan.
The healthiest oils are those that are high in monounsaturated and polyunsaturated fats, such as vegetable oil and olive oil. These types of fats can help lower your risk of heart disease when used instead of saturated and trans fats.
When it comes to cooking, however, not all oils are created equal. Some oils can handle the heat, and some cannot.
An oil's smoke point is the temperature at which it will start to smoke and break down. When cooking oil starts to smoke, it can lose some of its nutritional value and can give food an unpleasant taste.
Oils with high smoke points, such as corn, soybean, peanut and sesame, are good for high-heat frying and stir-frying. Olive, canola and grape seed oils have moderately high smoke points, making them good for sauteing over medium-high heat.
Oils with low smoke points, such as flaxseed and walnut, are best saved for use in salad dressings and dips.
Enjoy your active, healthy day.
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