Best & Worst Vegetable Oils | Healthy Food


You might be a little confused when it comes
to choosing the best type of vegetable oils for you and your diet. That’s because there are different benefits
and different drawbacks to so many of them. Now, olive oil is the most common, and it’s
high in heart healthy monounsaturated fats. But it’s also low in the omega 3 fatty acids
that we need more of. Canola oil is lower in saturated fat, and
higher in omega 3 fatty acids, and it doesn’t have that olive oil taste. So it can be better to use in kind of a neutral
baking way. It won’t add the olive oil taste and aroma
to it. But you want to make sure that you’re getting
organic canola oil, because canola can be genetically modified, and we’re not sure what
the health implications of that are yet. Another oil to consider using is coconut oil. Now, coconut oil is saturated, meaning that
it is solid at room temperature. But it can be wonderful in baking, and it
has a different aroma and texture to it, which can be healthier for people who need to avoid
dairy, like using butter in their baking. Other oils that you might want to use for
finishing, and that means not cooking with them, but instead drizzling on finished cooked
foods, or as a salad dressing, are the more tender oils. The oils that will be degraded by heating
them. Things like pistachio oil, or almond oil,
or toasted sesame oil can be really a delicious way to add some extra flavor, and aroma to
your dishes. But you don’t want to cook them, because that
will degrade the quality of the oil.

6 Replies to “Best & Worst Vegetable Oils | Healthy Food”

  1. Thumbs down for misinformation about GMOs. GMOs are not bad, go read a book once in your life before giving advice.
    Please, just one science book!

  2. olive oil is perfect. all the monounsaturated fat is omega 9 so the high omega 6 ratio is irrelevant considering the fact that it is polyunsaturated and don't forget about Polyphemus

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