Useful extras
October 15, 2008
Vet your vegetable oil
Challenge Yourself for: 24 Hours
Just because vegetable oil often appears on lists of so-called “good” fats doesn’t mean you shouldn’t carefully consider its nutrition. Many processed foods, for instance, contain hydrogenated forms of the oil, a process that turns unsaturated fats into more harmful saturated ones. Today, challenge yourself to go through your cupboards and carefully read the nutrition labels on your oils. Anything with “partially hydrogenated,” “hydrogenated” or “trans fats” should be given the boot, whether or not it also cites “vegetable” as its oil.
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I cook with olive, safflower, and coconut oils only. My husband tends to like canola and olive oils. He is slowly converting to more other tastes with his traditional meals.
I only use olive oil with organic herbs for my dressing for Greek salad which we eat many times per week!
Olive oil is a staple in my kitchen, but when something needs high heat I use coconut oil. It’s a little harder to find than peanut oil, but well worth the effort.
This one is easy. We only have two kinds of oil in our kitchen, olive and peanut. Olive oil for everyday cooking and peanut oil when something needs a higher heat.