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The Best Cooking Oils
Although we did not always be fully aware of this, not all cooking oils are equal. You should consider at what temperature do the cooking, if a fry, saute, if the dish is cooked in the oven, if you will cook at low or moderate temperature, and also if you go to eat it cold, as with salad dressings and other dishes.
Learn about the different types of cooking oils, and choose the best for your health, welfare and care silhouette.
Types of cooking oils
Not all are equal, at all. Most cooking oils we use for many years are vegetable. But there is one big problem with them: they are unhealthy. In fact, they are full of polyunsaturated fats and trans fats are unstable at high temperatures (and still use them to make fried), get stale very quickly and are prepared with numerous artificial and chemical ingredients.
But hydrogenated oils and refined vegetable oils are not your only option, certainly not the best with regard to cooking oils . You have many other options, including animals, despite what the food industry have been told for many years, resulting in a much healthier choice than partially hydrogenated and refined, hydrogenated vegetable oils because they are stable monounsaturated fats.
What should be the best oil to use in the kitchen?
To make the best choice, you should opt for that are stable when cooking oils that are high smoking point (ie withstand high temperatures), and are as nutritious as possible.
From the manner in which you will use to cook, you can choose oils with lower smoking points (for low temperature cooking) and even less stable, if you go to consume cold. But you must respect that are to consume with the greatest burden and greater nutritional quality possible.
The worst cooking oils
The worst cooking oils are:
- Peanut oil (peanut): become rancid quickly, and are highly refined.
- Grape seed oil : are highly refined and extracted with the use of chemicals.
- Soybean oil unrefined: like its refined counterpart, is very prone to oxidation and extracted with hazardous chemicals.
- Vegetable oils refined sunflower, corn, soybean, canola and others. Have trans fat, are developed with transgenic raw material, are extracted with the use of chemicals and are unstable to heat.
Intermediate oils
The list of oils for cooking at low temperatures or for use in cold, not as healthy or as hazardous, including:
- Canola oil : is very prone to rust, is refined, is made mostly with GM canola and not withstand high temperatures.
- Wheat germ oil : very prone to oxidation and does not withstand high temperatures. But it is a good source of vitamins and essential fatty acids, and is ideal for home cosmetic treatments.
- Corn oil : It is easily oxidized, is refined, its raw material is usually transgenic and non resists heat cooking.
- Flax Seed Oil : is easily oxidized, does not withstand contact with light, can not stand the heat of cooking, and does not provide Omega-3 absorb able as promised.
- Oil nuts (almond, hazel, beech, pecan, walnut, pistachio, pine nuts, cashews, etc.): no resists light, moderate or intense heat and can be made with fruits of transgenic origin or chemicals.
- Oil seeds (hemp, pumpkin, tea, apricot, perilla, chia, mustard and others): no withstands exposure to light or high or moderate temperatures.
The best oils for cooking and eating
What is the best oil for cooking? We got to the bottom of the list which includes the fittest, both for use in the kitchen to eat cold:
- Avocado Oil (Avocado): has a high smoke point and many nutrients, but must keep away from light and choose the cold pressing.
- Rice bran oil : an oil suitable for cooking at high temperatures and also provides many vitamins, but you must verify that there is refined.
- Coconut oil : simply delicious and very nutritious, although not withstand excessive temperatures.
- Macadamia oil : oil is very stable at high temperatures and has many antioxidants. Choose golden color and great taste, as there are many options on the market.
- Walnut oil : but is only suitable for cooking at moderate or low temperatures and has a very short shelf life, this oil is delicious and is packed with antioxidants.
- Olive oil : preferably organic, cold pressed, extra virgin, is nutritious and helps you burn fat . No withstands high but moderate temperatures, and is delicious cold.
- Red palm oil : is one of the most stable at high temperatures and very nutritious oils, but must make sure not to consume classified as “palm kernel” or “crystal palm”.
- Sesame oil (sesame) has many antioxidants and taste delicious, but you must be sure to choose the cold pressing and keep away from direct sunlight and excessive light.
There are many options from which to choose, and with these cool tips in your mind you’ll be sure to opt for the best cooking oils , to consume cold or whatever you prefer.
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