Should Your Oil be Cold-Pressed?
By Laura Cipullo and the Laura Cipullo Whole Nutrition Services Team
If you read our previous post on canola oil, you most likely know that picking an oil for your family meals isn’t the easiest task. There are many factors when choosing an oil: the heat index, the content of unsaturated vs. saturated fat, and even the question of genetic engineering. Not to mention the fact that there are over a dozen of choices in most grocery stores!
Let’s start with smoke points. Every oil has a smoke point, or temperature, where the oil begins to break down. When the oil breaks down, it can lose some of its benefits and gain an unpleasant odor. The trick is to avoid allowing the oil to smoke and if it does, you want to restart your dish with a new serving of oil.
In our blog on canola oil, we mentioned fats quite a bit: saturated, unsaturated, monounsaturated and polyunsaturated. All oils have some combination of monounsaturated, polyunsaturated, and saturated fats, MUFAs are recognized as the heart healthy oil based on research. We’ve outlined oils that are highest in these particular types of fats:
*For a more detailed chart on fat content in oil click here1.
When walking down the aisles at the grocery store, not only do you have to pick from a number of different oil options, but you also have to consider the processing that oils undergo.
For a quick guide on the best ways to use cooking oils, see Cleveland Clinic’s Top Heart-Healthy Oils Guide – it’s a great go-to resource to have in your kitchen.
1. Duyff, Roberta Larson. The American Dietetic Association’s Complete Food & Nutrition Guide. New York: J. Wiley, 1998. Print.