Oils have been given a bad rap for being fattening. By definition, these lipids are fat.
Ever since the rise of the keto diet, we know that fat is not the enemy. Our bodies, brains, skin, and digestion rely on healthy fats as fuel, and many crucial vitamins are fat soluble (think: A, D, E, and K), meaning they won’t be absorbed without us including fat in our diet.
But all oils are far from equal.
If only they could all be beneficial sources of fat. Cooking would be a cinch! However, many mass-marketing “cooking” oils are far from safe to put in our bodies and totally wreck our attempts at healthy eating.
Take canola oil, for starters.
We hope all of you culinary boys and girls have nixed canola oil by now. While it’s cheap, accessible, and tempting to snag for deep-fry recipes that require large amounts of oil, it’s toxic and inflammatory.
Canola oil comes from a particular type of rapeseed plant (just the name in itself is a little yikes), that was developed in Canada. Hence, the name canola—aka Canada Oil.
That’s because most canola you see in stores is chemically extracted using a solvent called hexane. Mmm solvents, delicious. Heat is applied during this extraction process, which reduces the levels of omega-3 and omega-6 fats. The heat and deodorization result in trans fatty acids, which have been linked to negative effects on cholesterol and increased risk of cancer when ingested in large amounts.
Extra Virgin Olive Oil is our friend. In fact, Kourt likes to down a tablespoon of EVOO in the mornings whenever she can. Olive oil, in its purest form, is packed with healthy fatty acids and age-reversing polyphenols, aka powerful antioxidants. It’s perfect for drizzling over soups, sweet potatoes, salads, toasts, and even yogurt.
There have been many claims that EVOO doesn’t hold up at high cooking temps, but they have largely been debunked. It’s actually totally chemically safe to consume after heating, but you may lose some of its antioxidant content.
Not only does this oil have a mostly neutral flavor that is great for frying, roasting, or baking, but it also has the highest smoke point of all oils (480-500º F), making it the safest oil for high-heat cooking.
It’s a great source of vitamin E and other fat-soluble vitamins, as well as oleic acid, which reduces inflammation and monounsaturated fats that support heart health and glucose management.
Coconut oil has a special structure of fatty acids with high levels of lauric acid, which can aid in insulin resistance. This makes it super resistant to oxidation, which can happen to other oils at high heat, turning them rancid and toxic.
Clarified butter, aka ghee for our Ayurvedic Pooshies, also has an incredibly high smoke point, almost on par with avocado oil. It naturally takes on a more liquid form, making it easy to spoon out and spread. And it doesn’t burn as easily as regular butter. If you like the flavor of butter, this is the ultimate choice for those recipes that call for it.
While this oil has a more distinct flavor (yum, though) it’s another healthy, high-smoke-point cooking oil. It’s high in antioxidants and effective in reducing inflammation, as well as regulating blood sugar levels. It’s super delicious for stir-frying veggies.
If you’re into cooking sprays, we hear you. Convenience is our friend, and sometimes a light mist can really save some time. Unfortunately, a lot of oil sprays contain harmful fillers and things like propane and butane, and we try to avoid anything aerosol when we can. Kourt loves these oil misters. With them, you can be sure of exactly what’s in your bottle, so you don’t have to sacrifice efficiency in the kitchen.
Oil Sprayer, Set of Two, Silver
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