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3 Times You Should Never Use Olive Oil
By The Editors of Prevention | Healthy Living – Mon, Nov 25, 201 11!21 PM "#T

The $est %and &orst' oil to (se for every )oo*ing +ethod

By Marygrace Taylor, Prevention From olive to coconut to flax, it's no secret that oils are having a major culinary moment. Good thing, too, since most of them are rich in unsaturated fats that'll help keep your heart in tip-top shape, says Stephanie Ho an, !", a Houston- ased natural foods chef. #ut $hat's the smartest $ay to fit all of these different lipids into your kitchen repertoire% &nd $hich oils hold up to each kind of cooking% !ead on to learn the est 'and $orst( oils for eight everyday cooking methods. Sign up for our Recipe of the Day newsletter for even more quick and easy recipe ideas! Stir-frying )ou can't go $rong $ith safflo$er or canola oil. #ut if you're looking to add an &sian-inspired flavor, try toasted sesame oil. &ll stand up to stir-frying's hot temperatures ecause of their high smoke point, the temperature at $hich an oil starts to urn and emit 'you guessed it*( smoke. +,hen oil smokes, it's actually oxidi-ing and turning rancid, and oxidi-ed oils are carcinogens,+ Ho an says. .f you opt for canola, make sure it's organic and certified non-G/01 .n the 2S, nearly 345 of canola is genetically engineered. What not to use: 0live oil. ,ith a smoke point that tops out at around 678 degrees, it can't stand up to the high temps re9uired for stir-frying. Sautéing !ich in heart-healthy fats, olive oil of any kind $orks $ell for this medium-heat, stove top cooking method 'pair it $ith one of these other 78 heart-healthy superfoods(. !efined or light olive oil is paler in color and more neutral in flavor than its extra virgin cousin, making it a good choice for all-purpose saut:ing. Go for the greener, grassier 'and often more expensive( extra virgin stuff in dishes $here you $ant a more pronounced olive oil flavor, like marinara sauce. What not to use: Steer clear of oils that reak do$n in the presence of heat, like flaxseed or $heat germ.

Dips sauces and dressings ,hen making uncooked items like hummus, pesto, or vinaigrette, reach for rich, flavorful extra virgin olive oil. ;ooking for something a little different% <ry avocado oil. <hough you can cook $ith it at high temperatures, its uttery essence really shines $hen used ra$. ,hat not to use1 =anola or safflo$er oil. <hough perfectly safe, the neutral flavor $ill leave your food tasting lackluster. ',ant to kno$ $hat isn't safe% =heck out these > Foods <hat Should ?ever =ross )our ;ips.(

.!aking !efined coconut. . "rilling =onsider organic canola or safflo$er oil your kings of the grill. #ore from $revention: % Reasons &o 'ever (at Shrimp )gain *rying & high oil temperature is key to turning out fried fare that's crisp--not soggy--$hich means the food has a sor ed too much fat. or safflo$er all fare $ell in medium temperatures typically used for aking. What not to use: 0live oil. peanut. try nutty flaxseed or $heat germ oil in smoothies or dri--led over cooked dishes 'like $hole grains or roasted vegeta les( right efore serving. &mong those.+ Ho an says. Aven though tons of recipes call for rushing proteins and veggies $ith the stuff efore slapping them on the grill.ays <o /ake Cegeta les <aste &ma-ing*( What not to use: =anola. says Ho an. =ooking lo$ and slo$% !egular olive oil is a good choice. . $hile canola or safflo$er $ill fade into the ackground. like organic canola. <hey $on't do anything except make your food taste oily* . '<ry it out on these turkey drumsticks and eat for a $eek*( What not to use: @ust like you'd skip flaxseed or $heat germ oil for aking. organic canola. +these oils are fragile and reak do$n in the presence of heat. can make a finished dish even more delicious. *lavoring or finishing For extra nutrition and depth of flavor. these sturdy fats are the least likely to oxidi-e in the presence of flames or hot coals. Ho an says. though. <empted though you might e to make your fried foods feel slightly more virtuous. pick a heat-sta le oil. <oasted sesame oil. too. the hearthealthy fat can't take the heat. & le to $ithstand temperatures reaching close to 844 degrees. its smoke point is too lo$ for this type of cooking. <hough you might think they'll give muffins and 9uick reads an extra oost of omega-6s. or regular olive oil.f you're roasting higher than 678 degrees. nutty flavor $ill stand out in aked goods.f you choose soy ean oil. '=heck out 8 /0!A . e sure to pick an organic variety to avoid G/0s. too. safflo$er. What not to use: 0live oil. the one you pick depends on the taste you're looking for1 =oconut oil's distinct. avoid them for roasting. safflo$er. What not to use: Flaxseed or $heat germ oils.ith smoke points of up to B84 degrees. Roasting )our oil here depends on the temperature at $hich you'll e cooking. and soy ean oils get the jo done.