Know your oils and their smoke points 🔥 First off, what is a “smoke point”? The smoke point is the point at which solids in the oil begin to burn and thus alter the flavor profile of the oil. It is unrelated to the temperature at which point an oil oxidized and thus becomes unhealthy, but is nonetheless important to pay attention to when cooking or baking. It is also a common misconception that you can’t sauté with olive oil. You definitely can but it would be best to use it at low to medium heats. At worst, the oil will neutralize, negating some of its health benefits but it won’t become toxic like the oxidative modification of oils like grape seed, corn, and soybean oil. . Below is a list of some of the good oils, benefits and heat tolerance: . Avocado oil - great for high heats, very neutral flavor, increases absorption of carotenoids. . Coconut oil (virgin) - great for low to medium heats, great source of MCTs. The evidence on MCTs is equivocal but encouraging for cognitive support. . Walnut oil - I would NOT use this to cook due to its preponderance of polyunsaturated fats. Great to use as a toping though. Same with sesame oil. . Ghee - great for high heat, contains trace vitamin A, E & K. . Olive oil - great for low to medium heats, rich in polyphenols, great source of monounsaturated fat. . Minimize the use of these oils: . Canola oil, corn oil, soybean oil, grapeseed oil. What are your favourite go-tos? Mine’s olive oil and ghee 💕 #healthyfood #healthyeating #mealprepfriday #cleaneating #followｍe #nutrition #youth #beauty https://www.instagram.com/p/CE-ZH-QDBx2/?igshid=1p3rh8ltcbhfw
