A Better Meal
Sometimes picking the right oil can be daunting. Unless you’re aware of the facts, you might choose any oil and cook with just any oil. Fortunately, there are a variety of wonderful options on the market. Some oils are more beneficial when used for cooking on certain temperatures, while others are healthier served cold. It’s important to consider whether the oil your using is still healthy to consume after you’ve heated it during cooking. Below we’ll briefly discuss four healthier oils to use for different kinds of cooking.
Olive Oil
which is my favorite, has a smoke point of approximately 350°F (176°C), which is a common cooking temperature for many recipes, particularly those for baked goods. Research has found that it is rich in vitamin E, substances that can preventor delay cell damage, and can help to prevent obesity, cancer, and much more!
Avocado Oil
Avocado Oil has a smoke point of approximately 520°F (271°C), making it ideal for high heat cooking like deep frying. Animal studies show that it may decrease your risk of heart disease by lowering blood pressure, bad cholesterol, and triglycerides.
Sesame Oil
Sesame Oil has a medium-high smoke point of approximately 410°F (210°C). It works well for general cooking, sautéing, and even salad dressings. A small study provided that if used for 90 days, it drastically improved fasting blood sugar, and offered protection against Parkinson’s Disease.
Safflower Oil
The smoke point for Safflower Oil is higher, sitting at approximately 510°F (265°C). This oil offers a neutral flavor that works well for marinades, sauces, and dips, as well as barbecuing and frying on the stovetop. One study found that using this oil daily may improve inflammation, blood sugar management, and cholesterol among postmenopausal women with obesity and type 2 diabetes.
