AND NEVER MISS A NEW POST
By Shane Young | February 23, 2015 |
In last week’s post I talked about how important it is to embrace and rotate through a variety of saturated fats and healthy plant-based oils. Remember, rotating your fats and oils is the key to optimal health and digestion; it will help you avoid Leaky Gut Syndrome and notably minimize your consumption of harmful free radicals.
This week, I want to dive a little deeper into how to care for and use these different oils in your cooking depending on their saturated fat content. I’ve also included a helpful chart at the end of this post that you can print out and refer to when cooking!
As I mentioned, unsaturated fats (e.g. olive, vegetable, and plant-based oils) are subject to oxidation and rancidity more so than fats that are saturated (e.g. coconut oil, ghee, butter). Many of the more common cooking oils I mentioned do contain unsaturated fats and those high in polyunsaturates (e.g. almond, walnut oil) are most vulnerable. Therefore, these oils should be used for cold cooking (dressings, marinades etc.) and within a few months of opening.
To ensure your fats and oils don’t spoil, it’s super important to keep a few helpful techniques in mind:
And, here’s your handy chart! Seriously, print it out and keep it in your kitchen.
|Best for Hot Use (from highest to lowest temperature stability)||Good for Cold Use|
|Coconut Oil||Peanut Oil|
|Ghee, Clarified Butter||Olive Oil|
|Palm Oil||Sunflower Oil|
|Lard, duck fat, tallow||Walnut/Almond Oil|
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