The common elements that damage cooking oils are heat, oxygen and light. Storing cooking oils in a cool, dry, dark place will help prevent them from getting rancid and oxidize.
A helpful hint is to purchase cooking oils and fats in smaller containers. There is a higher probability of the oils and fats becoming rancid and oxidized when buying them in bulk.
Storing cooking oils in a cool, dry, dark place will help prevent them from getting rancid and oxidize.
Coconut oil is semi-solid at room temperature, tolerates high heat cooking and can last for months, even years, without going rancid. It adds a light coconut flavor to foods. Virgin coconut oil has many health benefits.
Olive Oil can be heated up to 350F degrees. Olive oil is commonly used in salad dressings, Italian or Mediterranean dishes, and grilling vegetables.
Real butter contains vitamins A, E and K2. Butter also contains tiny amounts of sugars and proteins and for this reason it tends to burn during high heat cooking such as frying. Ghee, pure butterfat, can be heated to a higher temperature.
Sesame Oil has Omega-6 and Omega-9. It can be heated up to 350F degrees and is used for stir frying and marinades.
Flax Seed Oil is a wonderful option for salads. It’s a ‘cold’ oil option and should not be heated.
A similar article appeared in the February 2017 issue of Elements For A Healthier Life Magazine on page 51; by C.K. Kochis. Get the February issue for $1.99.
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