Not All Oils Are Created Equal.....

The Ins and Outs of Cooking with Various Oils and Flax

Adding extra virgin olive oil to a salad instead of dressing? Great idea. Frying chicken in that same oil? Terrible idea, unless you like rancid foods. Don’t make these beginner mistakes.Use this quick cheat sheet to make sure you’re getting the most nutritious bang for your grocery buck:

Cooking with Coconut, Olive, Grape Seed and Other Oils

High Heat

•  The best choice is coconut oil because of its superior flavor when frying foods such as chicken, not to mention its health benefits. Olive oil, while just as healthy, tends to make food soggy rather than crispy. A word of caution regarding olive oil: It will turn rancid when heated above 405°F (207°C). If it smokes, it has already turned rancid.

Medium Heat

• To sauté foods, use sesame oil, rice bran oil, extra virgin olive oil, grape seed oil, coconut oil, butter, or clarified butter (ghee). Note: Butter has turned rancid once it brown