I loved your post on the protein powder can you do the same sort of thing with oil? I only ever use olive oil and I know there are other good options out there. It’s just all confusing.
As we’ve previously established Im one easily stuck in a rut.
Not so much before the Toddler—but since the arrival o’the Tornado I’ve not mixed things up as much as I should.
Ive gotten comfy in my (albeit pretty-healthy) rut and LOVE emails such as this one (& the protein powder one) which spark me to return to habits forgotten & explore new things.
I give you OILS 101: the basics (a post which this blogger could probably trump in her sleep but you’ll have that).
Oil is our friend.
Oils which are low in saturated fats can help prevent some cancers & reduce cholesterol.
Some oils (those low in saturated fat) can even INCREASE our body’s ability to absorb nutrients. Foods with vitamin D, vitamin E, & lycopene are all thought to be better absorbed when paired with a fat.
Olive oil: This is the oil most of us (please tell me Im not alone) tend to turn to for our healthy fats.
What’s so great about it? Olive oil contains lots of saturated fats, antioxidant-rich plant compounds and has been shown to lower LDL cholesterol.
Virgin & extra-virgin generally have more antioxidants than regular (foodies? please to chime in here. I know no added chemicals/heat is used when extracting the virgin & extra-virgin. Please to tell us more about that…) and these antioxidants (lignans) can help protect against breast cancer. Scientists have recently found that lignans may block a protein that encourages breast tumor growth.
What on earth should I do with it: Virgin & extra-virgin are best used with lowlow/no heat (again, foodies? please to chime in!). Regular (insert joke here about non-virgin) olive oil is far more able to ‘handle’ heat.
Flaxseed oil: I love the taste of this nuttlicious oil from the flax plant. (As with the seeds always store this oil in the fridge.)
What’s so great about it? Flaxseed oil is really high in ALA (omega-3 alpha-linolenic acid) which means it’s a REALLY good thing to use if you are a non-fish eater who struggles to get enough omega3′s. ALA has anti-inflammatory properties (hello Dr. Sears!) & can also help to lower blood pressure.
What on earth should I do with it? I love flaxseed oil in hummus. Any other suggestions foodie folks? I know you CAN NOT cook with it and would other suggestions.
Canola oil:This is another oil with which we’re all familiar & there are 2 main reasons why it’s so popular: canola oil is pretty tasteless and heat tolerant.
What’s so great about it? Canola oil has a lot of unsaturated (good) fat & a pretty low amount of saturated fat as well (a bit over 7%). Some studies have shown that canola oil (in moderation) can help reduce the risk of heart disease.
What on earth should I do with it? Canola oil is great for high heat cooking and baking.
Grapeseed oil: I have to admit Ive not used this before, but did purchase some after writing this post (Ill keep you posted). This oil is extracted from the seed of wine grapes and is known for being light in color and flavor.
Ive heard it is nutty tasting—-anyone ever try it? Please to chime in below.
What’s so great about it? Grapeseed oil is loaded with vitamin E and flavanoids (antioxidants which may help reduce risk of stroke and heart disease).
Look for organic as, in an effort to make the oil more affordable, chemicals are being used in the extraction process. The oil is cheaper but, well, you get what you pay for (read: addition of the chemical hexane).
What on earth should I do with it? Grapeseed oil is often used for sauteing (it is resistant to high heat) and in salad dressings (yada yada yada jump in foodies…).
Peanut oil: This pretty common oil (hello Chikfila!) is suitable for myriad uses.
What’s so great about it? Peanut oil is high in monounsaturated fat and also contains some resveratrol (a phytochemical which has antioxidant properties/is thought to be a cancer preventative.)
What on earth should I do with it? Ive used peanut oil frequently in stir frying. Many people use it for deep frying as well since it can handle high high heat.
Walnut oil: I almost skipped this one because, again, Im unfamiliar.
And, since walnut oil is kind of a fancypants oil, I may not try it either (foodies? please to chime in. again. I know…). It is pretty damn pricey and has a short shot shelf life (2 things MizFit does not look for in her oil selection).
What’s so great about it? Walnuts have ALA as well as magnesium vitamin E & potassium (It does makes the oil kinda tempting huh?).
What on earth do I do with it? What I found all said to serve this oil cold or barely warm in order to preserve its flavor. (huh?! foodie peeps? recipe suggestrions? ThankYouSoMuch.)
There you go, People.
More than you ever wanted to know about oils and, I have to admit, a post I really enjoyed writing.
Boring & dry aside I learned & relearned a *ton* I plan to put into practice in the kitchen.
Can you help us out with the recipe tips?
Any clarifications you wanna make about the oils?
Have a favorite oil I completely missed?
Please to hit us all up in the comments.