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Healthy Cooking Oils

Oils, unlike wine, do not improve with age. If improperly stored (exposed to excessive heat, light, or air) or kept too long, oils eventually become RANCID with a characteristic BAD TASTE and SMELL.
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Discard rancid oils immediately. Most oils, particularly POLYUNSATURATED oils, should be kept in the REFRIGERATOR. Never store cooking oils by the stove. Highly SATURATED oils, which include most tropical oils like coconut, are quite stable and may be kept at room temperature, though refrigeration certainly won’t harm them and will extend their useful life. Some oils, olive oil among them, become cloudy and may solidify when refrigerated, but this does not affect quality. Usually refrigerated oils will return to their liquid state when placed at room temperature for a few minutes.
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Heating oils beyond their SMOKE POINT is also undesirable. The smoke point is the temperature at which the oil begins to smoke, generating TOXIC FUMES and HARMFUL FREE RADICALS. Always discard oil that has reached its smoke point along with any food that may have come in contact with it. Read the label of a particular oil to determine its smoke point and never heat the oil higher than this temperature. .
In general, refined oils will have a higher smoke point than unrefined oils. Also, never heat the same oil twice.
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👍Best oils for cooking: .
• Pastured butter • Coconut oil • Ghee
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👌Best OILS to remain UN HEATED (salad dressings, etc.):
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• Unrefined walnut
• Almond
• Unrefined sunflower • Unrefined safflower • Extra virgin olive
• Unrefined sesame
• Toasted sesame
• Flax oil
• Avocado oil ....
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❌Note: AVOID CANOLA OIL at all costs!! It is genetically modified and contains erucic acid, a very toxic substance. (Read my precious post).
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Enjoy your healthy cooking! And save this post for reference ☀️