Cooking Oils
- Olive – For salad
- Canola
- Avocado – High Cooking Temp
- Sesame – strong flavor
Better:
Safflower, olive, canola, flaxseed, and sesame are examples of oils that contribute to “good” cholesterol.
Just OK:
Olive oil for dressings is great, but you do need to be careful when cooking with it because it smokes and burns at a low temperature. When it starts to smoke that means toxins have started to form and it loses some of its health benefits. If you cook with olive oil, cook at low to medium temperatures and watch over it.
Avoid:
Corn oil, palm oils, and anything that says “partially hydrogenated” on the ingredient label.
Fun Tip!
Cook with olive oil at medium or low temperatures. Cooking olive oils at high heats can cause toxins to form, which aren’t good for your body. Canola and safflower oil have higher smoke points, which means you can cook them at a very high temperature, and it won’t be toxic to your food.
Sources:
https://myagilelife.com/member-site/dpp/healthy-living/healthing-eating/food-fundamentals/oils