Are your healthy foods toxic?!
This month, our clinical team wants to equip you to use safe methods of cooking and food storage in order to protect the nutrition in your foods, rather than destroying it! Follow along!
Have you ever been in the grocery store aisle, staring at a variety of different oils, wondering which oils are healthiest, or which are better to cook, bake, roast, or saute with? With so many different options available today, it is difficult to know which ones to use.
Our first recommendation is to think about what our ancestors used years ago, and what was available to them. This would include butter, coconut oil, egg yolks, beef tallow and most animal fats. These are all healthy oils to include as part of your diet, along with some others including avocado oil, sesame seed oil, olive oil and ghee. We recommend avoiding the more modern-made oils used today such as canola, corn, soybean, safflower, sunflower, rice bran, and vegetable oils. These highly refined oils are very heavily processed and very easily become rancid.
The next thing to keep in mind is which oils are healthy to heat. Every oil has a specific smoke point, which is the temperature at which it becomes rancid. Antioxidants and fatty acids are destroyed, causing oxidation to occur and creating free radicals which can be damaging to your cells. Down the line, this can lead to the symptoms of cancer and/or heart disease. Highly processed oils have already been heated to high temperatures, causing them to be rancid before they are even in your hands!
Healthy oils with low smoke points are great for salads and salad dressing, or drizzled on top of already cooked or baked foods for extra flavors! These oils include: olive, sesame, and grape seed oils. Other healthy oils with a higher smoke point can be used with heat, such as butter, ghee, chicken or duck fat, lard, and coconut or avocado oils.
Finally, try to purchase oils bottled in dark glass to avoid plastic and too much light exposure.