Tuesday, June 14, 2011

Cooking with Olive Oil... big no no.

Olive oil is wonderful. It's so full of fantastic fats and antioxidants. Unfortunately, when you heat it up, those delightful properties turn to free radicals. If you cook or bake with higher temperatures, use a more stable oil, like coconut or safflower. Olive oil is lovely for salad dressings and recipes that don't involve heat.

The best olive oil is organic and cold-pressed. Virgin oil may have more acid than extra virgin. Not that big of a deal.
The best regular oils is expeller pressed. Always try for organic since oils are so concentrated.

Here's an article about oils that is basic and helpful: http://www.lewisnaturalhealth.com/articles/general-articles/confused-about-cooking-oils-part-1

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