Welcome back to another great “Wellness Wednesday.” This is a short one, but I really want to follow up on last week’s discussion of cooking oils.
Last week, we broke through some of the misconceptions, half-truths, and outright lies of the cooking oil industry. We covered a lot of ground in a short time and it’s a lot to remember when you’re in the grocery aisle. That’s why I thought it would be helpful to have a handy cheat sheet to help you choose an oil to use in the kitchen.
Here it is:
In a nutshell:
- Avoid pretty much everything in the cooking oil aisle (especially canola oil) until you get to the (usually) tiny section of olive oils. See last week’s article for my full rant on marketing cooking oils. They go rancid at high temperatures and a loaded with all the wrong fats.
- When you get to the olive oils, avoid most of them – there are plenty of imposters on the market claiming to be healthy alternatives; they are not. Even when you find a good one (a clear extra-virgin), I recommend you only use it cold on salads or as a dip (mix it with fresh lemon juice for a zingy dressing!). If you must cook with it, keep the temperature low.
- My endorsement goes to coconut oil and it’s harder-to-find cousin, palm oil. They are perfect for cooking or serving cold, have tremendous health benefits (including for your skin!), and taste great.
I hope this chart is a helpful guide for you. I’m sorry if one of your favorite oils is at the bottom of the list. If all the good-tasting foods were good for you, the American public wouldn’t be in the physical condition it is. We can do so much to transform the health future of this nation if we could just get the word out about cooking oils. Would you take a second to share this on social media? If I can influence one person to make a different choice at the grocery store, I would consider that a pretty significant win.
“At the end of feelings is NOTHING. At the end of principles is a PROMISE.” — Eric Thomas