Best Cooking Oils

We are inundated with marketing strategies and tactics for selling a product that are completely separate from whether or not it’s good for you. Knowing just what the best oils to use for cooking is essential for good health.

AVOCADO OIL is naturally 12% saturated and 72% monounsaturated and is all the rage because it has one of the highest smoke points of all vegetable oils at 520 Degrees F. Plus, its super antioxidants and beneficial plant chemicals can keep you looking young and feeling healthy! It has a mild taste and is great for most of your stovetop needs. 

COCONUT OIL is loaded with health benefits and is also very stable in high heat, making it great for sautéing vegetables, making stir fries and popping corn. Use it in recipes where the mild flavour of coconut is acceptable.

HIGH OLEIC SAFFLOWER OR SUNFLOWER OIL is a great choice for baking and suitable where you need mild flavoured oil. High oleic oils can withstand high temperature cooking without negatively altering the oil’s molecular structure. Oleic acid is a monounsaturated fatty acid, which is much less susceptible to heat damage than the polyunsaturated fatty acids normally found in regular, cheaper safflower or sunflower oil.

GRAPESEED OIL has the same powerful antioxidants as green tea, berries and red wine. It provides benefits for your skin and overall health and withstands heat well, making it suitable for stir-fries, and most of your cooking needs.

You can’t say enough about the health benefits of EXTRA VIRGIN OLIVE OIL (EVOO). Its mega-nutrients and antioxidants are easily destroyed by heat and light though, so be sure not to crank the heat when using olive oil. In fact, it’s best to use it only for light sautéing, making sauces and salad dressings. You may pay a bit more for organic, expeller-pressed oils, but for the price of a bottle of wine, it’s one of the smartest investments you can make for your health. 

Susan Arruda