Cooking Oils, which to Heat which to Eat

Written By South Centre Chiropractic Clinic & Summerside Chiropractic on December 19, 2016

One of our topics this month at the clinic is which fats are good for you and which are bad. The topic has stimulated a lot of questions about which ones to cook with as well. 
The best for cooking at high heat is Canola because it is relatively stable at high temps. Peanut and sunflower oil is OK at high heat but is not as unsaturated as canola oil. If your cooking at low or medium heat than olive oil is best. I use olive oil as much as I can but I'm careful not to get it smoking. If you get it smoking, start over. Sometimes you may not want that olive oil taste (I can't imagine why but...) so some other oils can be used for medium heat such as canola oil, almond oil, avocado oil, coconut oil, corn oil, and grapeseed oil. Flax seed oil must not be heated and should be stored in the refrigerator but is fantastic on steamed vegetables in place of butter.
My favourite place to purchase Olive Oil is at Evoolution on 101 Avenue and 104 Street.
Coconut oil seems to be the new thing these days but I have not read anything to suggest it's more than a fad. It's pretty high in saturated fat so I would use it sparingly. 
Next time I'll talk about the differences in olive oil, extra virgin, virgin, refined, and light.
Remember, every moment is a second chance to make the right choice! 
Dr. Darrell
 

(March 14, 2013)


Posted In: Wellness Nutrition