Sunday, December 11, 2016
Best Fats for Cooking and Baking
I just had my usual morning breakfast (a bowl of steel-cut oats with fruit and an omlet). While enjoying each delicious bite, I wondered if most people know which cooking oils are good for you.
Do you cook or bake with Vegetable Oils? Canola Oil? Coconut Oil? Olive Oil?
First, Vegetable oils are NOT good for you. They are processed under high heat and use solvents to produce. This includes soybean oil, corn oil, cottonseed oil, grapeseed oil, safflower, etc. Because these oils are composed of polyunsaturated fats, when exposed to heat and light they are prone to oxidation and free radical production. This is one of the main causes of inflammation. And this is why you feel bloated after a bowl of cereal (if you don't cook breakfast)….
Now not all polyunsaturated fats are bad. Nuts and seeds are very good for you – as long as they are natural and raw (opposed to roast). And, refrigerate you nut containers once opened to maintain freshness.
Next throw out Margarine and Canola Oil. Remember in chemistry class that margarine is one molecule chain from plastic? And Canola Oil? It’s not called rapeseed for a reason. Although it’s more of a monounsaturated fat, like vegetable oils it is chemically processed. Would you ingest petroleum????
Good monounsaturated fat oils include Avocado Oil Macadamia Nut Oil and Olive Oil. They can be used under LOW heat. These are best used in salads and dressings.
So what is best for cooking in high heat?
Wow! So cooking in bacon fat is actually better than cooking in a rancid oil??!! – who’d have thought….. well...before you pull out the butter and lard, consider Coconut Oil as your first choice. Extra Virgin Cold Pressed Coconut oil is made of natural saturated fat and is great for high heat cooking. As a tropical oil, it contains Lauric Acid which helps support the immune system and fights inflammation.
So when you are cooking or baking use Coconut Oil….and… feel free to bring any of your yummy baking to class :0)