Using Good Cooking Oils Without Turning Them Rancid

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How to Properly Use Good Cooking Oils

No-heat: Cold pressed oils such as Body BioBalance, Flax, hemp seed, sunflower, and safflower should not be heated but can be added to food after it is cooked.

Baking with good cooking oils: Butter, coconut, sunflower, safflower, or olive oil can be used in baking if the temperature is less than 325 degrees Fahrenheit. In a hotter oven, only use butter, olive oil, or coconut oil. If coating a pan or cookie sheet, use only coconut oil or grape seed oil.

Cooking oils to use on High Heat: Use only coconut, olive, grape seed, or rice bran oil for frying. The best choice is coconut because of its superior flavor when frying food such as chicken. Olive oil, while just as healthy, tends to make food soggy rather than crispy. A word of caution regarding olive oil: it will turn rancid when heated above 120 degrees Fahrenheit. If it smokes, it has already turned rancid.

Cooking oils to use Medium Heat: To sauté foods, use sesame, rice bran, olive, grape seed, coconut oil, or butter.

A Note about hemp oil: Hemp oil not really classified with cooking oils, but it has nature’s ideal four to one omega 6 to omega 3 ratio and is recommended to be used two times daily, mixed with food that contains protein. Examples would be to mix it in stews and soups (cold), sauces, salad dressing, casseroles, nut butter, and so on. Refrigerate hemp and all cold pressed oils.

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Source by Chris Pellow