BEST OILS FOR COOKING 

Eating cheap and bad oils only causes harm to our bodies in the short or even long run. 

That’s why eating outside should not be done so often, as restaurants buy and use oil in bulk (mainly the unhealthier ones)

Fact: Different oils actually change their taste, colour, texture and nutrition when exposed to heat and the benefits of the oil can be lost if over cooked. 

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Which ones to use then? 

  • Coconut oil –Full of saturated fat, it can help HDL (good) cholesterol. Nicer cooked with seafood and veggies. Coconut oil is very healthy and it can sustain its benefits at high temperature! 
  • Groundnut Oil- It has a good combination of fats and very low in bag fats- not heavy so good for Asian cooking and stir-fries. 
  • Extra Virgin Olive Oil-Fresh pressed and popular of the oils to use, full of antioxidants and good fat, the darker the better as it has less acidity and better for your heart.  Better eaten raw but can be used in low heat cooking. 
  • Rice Bran Oil- Claims to be the healthiest oil out there! Very good types of fat, works well at high temperatures and also helps cholesterol. 
  • Avocado Oil- This oil is very rich in good fats and vitamin E, great for salad dressings and fish, nice to combine with other oil too. 
  • Sesame Oil- It comes in a light or dark colour depending on if the seeds were toasted or not pre pressing. Has a high smoking point. Mostly used in Asian cooking and marinades. 
  • Almond oil – Works well for very high temperatures, it’s normally pressed and refined for a smooth healthy oil. 

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That’s all friends 

Coconutandwhat 🌴🌰🌴


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One Comment Add yours

  1. Jasik says:

    Girl u r brilliant love d oils

    Like

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