ZOE Science & Nutrition Cooking oils: what to use and when
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Nov 3, 2022 Cooking oils play a crucial role in our kitchens, but which ones are healthiest? The discussion highlights the differences between rapeseed, sunflower, and coconut oils, revealing their health implications and secret ratios used in fast food. Oil smoke points are dissected, showcasing their influence on flavor and nutrition. Myths about high-temperature and repeated oil use are debunked, emphasizing moderation. Plus, the benefits of extra virgin olive oil versus refined options are explored, advocating for a balanced intake of healthy fats.
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Oil Smoke Point
- Choose oils with higher smoke points for cooking.
- Avoid heating oils above 170°C (340°F) and reusing oil for frying.
Olive Oil vs. Refined Oils
- Extra virgin olive oil has more bioactive nutrients but a lower smoke point.
- Refined oils have higher smoke points but fewer beneficial plant chemicals.
Home Cooking vs. Restaurants
- Home cooking rarely reaches the high temperatures and repeated use seen in restaurants.
- This makes the focus on smoke point less critical for home cooks.