The website,http://www.foodmatters.tv; has an article that gives some pretty nice detail without going too far into the nutritional breakdowns of various cooking oils. It states that the most worrisome aspect of the oils is the degradation of the oils when cooking at higher temperatures causing oxidation, leading to the production, if you will, of carcinogens and such.
It states that the saturated fats in cooking oils are the best for cooking with because they are more stable and less likely to breakdown and oxidize at high temperatures.
Claiming that Coconut Oil is one of the best to cook with at higher temperatures. Not only does it have a high smoke point (which is 1 sign that the oil is breaking down) it has some really healthy qualities too. Like, lowering cholesterol, "increasing energy and promoting a healthy digestive tract."
Red palm, avocado and almond oils were also considered as healthy cooking choices. But what about our favorite, Olive oil? Well, it was in the "good" range for low-medium heating cooking.
EVOO (extra virgin olive oil) along with walnut, sesame and peanut oils, there seems to be a huge possibility that these oils can be contaminated. So that means you really need to be diligent with what brand you buy. The article says you should be looking for Organic and refined versions have a higher heat range.
The article also named some oils not good for cooking with at all. These would be your grapeseed, flaxseed, hemp and more.
Now, the article didn't say don't use these oils, just not for cooking with. You can't beat some of them for flavor and they are great for drizzling and as dressings.
Holy cow, it evens states that 2 tablespoons of Olive oil provides 1/5 of a womans daily requirement of saturated fats. Whoa, not nice. I love dipping bread in olive oil. Hmmm, maybe part of the problem? Ya think?
Now, Dr. Mao likes Olive and Sesame oils the best. Both are monounsaturated oils and are high in the good things we need to promote healthy brain and body functions.
Again, he states that though these oils are the "good" ones they can be contaminated with pesticides and such and be void of the beneficial aspects. So we need to be aware and picky. Don't buy whats on sale all of the time. Be aware that when there's smoke there's breakdown and possibly those nasty free radicals released.
So, I hope this gives you some food for thought. These oils aren't always bad for us in moderation. Some of these oils while being considered unhealthy may be the best choice for healthy cooking. By that I mean, literally cooking at higher temperatures and others for flavor and nutrients.
The point is, make your choices wisely and be healthy. Don't saturate your foods with oils. Do some research and try some different tastes. You might find a whole new world of culinary delights, and benefits for your body to boot!
and...happy birthday, Barb.
Peace out Ya'll!