I have been experimenting with a variety of cooking oils lately. I used to use only Olive Oil or butter. But, then more than a few years ago, I went through a strange period where I mistakenly used Extra Virgin Olive Oil in my cooking and baking. Big oops. Somehow, we must have run out and I had some kind of brain freeze and somehow forgot that EVOO burns easily and is best used as a finishing touch on cold dishes. I am learning to alternate the oils I use in cooking having been inspired by the ALCAT 4 day rotation diet. Food never tasted so good!
Now, my repertoire has broadened to include besides:
- Regular Olive Oil (which is not so easy to find by the way!)
- Light Olive Oil
- Extra Virgin Olive Oil
- Almond Oil
- Coconut Oil
- Hazelnut Oil
- Peanut Oil
- Sesame Oil
- Walnut Oil
Under this heading you will find a long list of oils. It interests me to understand the qualities of each even if I don’t use them for my own consumption, I do use some oils for my kids because they can tolerate them.
Remember, just because an article claims that the qualities of a product are beneficial, it is your job to figure out if your body can tolerate that product. Otherwise, unwittingly, you may do yourself more harm than good.
View this Smoke Point chart via Wikipedia.