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I was in Sprouts Farmer’s Market today looking at the different organic cooking oils they had and it got me thinking that I am not very educated about what cooking oils are best for different dishes. I was also not sure which oils were the best as far as health is concerned. So I decided to do a little research to make some sense of it. Here is what I found:
Extra Virgin Olive Oil
The benefits - High in monounsaturated fats, lowers bad cholesterol levels while raising the good.
Uses - Salad dressings and drizzled over cooked dishes for flavor.
Canola Oil
The benefits - Rich in alpha-linolenic acid, a type of omega-3 fatty acid. High in monounsaturated fats. Mild flavor and can withstand high heats.
Uses - Sauteing, frying, and baking.
Sesame Oil
The benefits - Rich in monounstaurated fats and polyunsaturated fats. May help lower blood pressure, reduce bad cholesterol, and increase good cholesterol. Rich nutty flavor and high heat tolerance.
Uses - Asian flavored dressing and marinades or stir-fries.
Coconut Oil
The benefits - Virgin coconut oil may actually reduce bad cholesterol despite its high saturated fat content. Read more about the benefits of coconut oil.
Uses - A butter substitute in baking. I also use coconut oil for making pancakes and waffles.
Walnut Oil
The benefits - High in polyunsaturated fats and omega-3 fatty acids. A bold delicious flavor.
Uses - Sauces, dressings, or a finishing oil.
Tip! - To extend the shelf life of oils store them in your refrigerator.
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Shelby said,
January 31, 2007 at 1:05 am:
I also love Grapeseed oil. I use it to saute foods and in salad dressings. I’ve heard that it is a very healthful oil and I love the taste of it. It has a different flavor than olive oil. Also, I believe that Hazelnut oil is very good for you and can withstand high heat. I haven’t bought any yet but my friend loves it.
Tiffany said,
January 31, 2007 at 1:11 am:
Wonderful! Thanks for the recommendations.