Oils Not Suitable For High Heat

By Nmami Agarwal             05/23/2018

Oils Not Suitable For High Heat

Number of people end up picking wrong oils when out for grocery shopping and unknowingly gets the one with low heat oils considering it excellent for deep frying. Though these oils are loaded with multiple nutrients but do not remain the same after heating them at high temperature and gets degenerated. Different oils have their own different properties and also the smoking point. Some oils can resist high heat and some cannot. Oils which cannot resist high heat, have low smoke point and are not suitable for high heat cooking making them good for sautéing, dressing and medium heat pan cooking. When such oils are used for deep frying, they tend to release toxins and decrease their nutritional values. So, have a look on the low heat oils to take your cooking and overall health on a robust track.

Canola Oil: Canola oil-extracted from rapeseed plant, is similar to vegetable oil in terms of soke point, color, flavor, and usage. Both of these oils are used in salad dressings. It’s mainly used in grilling, baking, stir frying and sautéing due to its low heat point. Also, store this oil in some cool, dark place, away from the stovetop and oven.

Flaxseed Oil: Flaxseed oil is nutritious and healthy oil and should not be heated on high heat because it can turn its healthy and good fats into harmful fats. If baking, roasting, garnishing, searing, seasoning and grilling are one the cooking purpose then, this oil is best to use with an increased value of healthy heart. Consider keeping it in fridge.

Olive Oil: When heated up, healthy fats and powerful antioxidants present in this oil turns to form into various harmful compounds contributing to cancer. Minimize the exposure to high heat of olive oil to sustain its healthy nutrients. Its low smoke point makes it not at all great for cooking. So, save it as finishing oil which has been known to top us on plain yogurt as a dipping sauce.

Toasted Nut and Seed Oils: (Walnut, Pistachio, Almond, pumpkin seed, grape seed) These oils are highly flimsy at smoke point so don’t heat them much while cooking. They are used as a rich, exotic and luxurious addition to salad, soups and backing for their versatile and wonderful flavors.

Over to you
Choosing ideal oil according to the purpose of cooking, not only increases the value of the oil and food but also give a boost to your body with essential nutrients present in it. To get the best out of the oil you use while cooking make sure it is significantly used for the particular cooking style only and save yourself from getting encountered with harmful compounds and toxins. So, always make a right choice between low heat oils and high heat oils by keeping the above points in your mind for next time.

Like this Article ?

Share it with your friends and loved ones:

Leave a Reply

Your email address will not be published. Required fields are marked *

© 2019 All Right Reserved | Privacy Policy

corpo logo

Are you with me on this healthy journey?

Sign up to get started