Smoke Point Part 2 – Best Plant Base Oils to cook in:
What are the Best Plant Base Oils to Cook in? – Smoke Point – Part 2
When an oil reaches the heat where it begins to smoke know as it’s “smoke point,” the structure of the oil begins to break down, nutrients are lost, flavor is changed and most dangerously, compounds can be created that are damaging to your health. They become indigestible and congest the liver stopping bile to flow and then stomach acids, then causing many other problems causing leading to digestive issues people have today, that they never did before like allergies to dairy, soy, nuts, gluten and more are because of the years and years of accumulating these oils in our blood, arteries and liver compromising our digestion.
Some reports say that Americans eat as much as 70 pounds per year of these oils, which is terrible by itself but many of the people I know don’t eat any, therefore that means many Americans are eating double that.
And by the way, as I explain in part 3 on oils that I’m not even a big fan of olive oil any longer since there are so many problems with it but I do give great replacements for it that are healthier and taste better.
In part 1 I talked about animal fats that are best too cook in and here I want to talk about what plant based oils to cook in
Cooking Sprays
Even cooking sprays made with coconut oil also contain heavily processed ingredients, including propellants such as nitrous oxide or propane. This also affects the health of your lungs. Never use these and throw them out if you have them. (See part 1 for more on the ingredients in these.) A lot of these sprays also contain gmo’s or genetically modified foods.
Cooking sprays and the Environment
Nitrous oxide is a greenhouse gas and, according Science Daily, “the largest ozone depleting substance emitted through human activity.” If every household in the U.S. used just one can of cooking spray per year, this would amount to 115 million cans that end up in landfills annually.
If you prefer a spray can use this spray pump with avocado or coconut oil
Healthy Vegetable Oils to Cook in:
– Coconut oil –
It remains stable at high temperatures, with a high smoke point but if you are deep-frying tallow or beef fat is better. And if you are buying it just for cooking buy a refined coconut oil because it has a higher smoke point.
– Steam Refined coconut oil –
When buying refined coconut oil, only get oil that is steam refined and organic like this one:
– Avocado Oil –
This is quickly becoming my new favorite oil. Super healthy and has a higher smoke point even than coconut oil but not as good fatty acid profile, so I actually mix the two when cooking. Little bit of each and some ghee as well.
-Red Palm Oil –
This is different than palm kernal oil because that’s refined and too often has bleach and deodorizers in it. I only get this kind, virgin and unrefined.
Never Use
Whatever oil you use, NEVER use oils in a clear plastic or glass bottle such as:
Conola, soybean, corn cotton seed, safflower oils start out rancid and oxidized, because they are high heated and then deodorize and bleach them so they can be sold and add unhealthy preservatives. These start off oxidized/rancid and are toxic for your entire system, leading directly to vascular disease. If you have them, throw them out and don’t even feel bad about it. They are one of the downfalls of the Standard American Diet, along with GMO’s, table salt, fluoride and tap water.
Trans Fats
Trans fats are introduced when these oils are hydrogenated, which increases your risk of chronic diseases like breast cancer and heart disease, cancer, diabetes, birth defects, heart disease, immune system dysfunction, sterility, learning disabilities, growth problems and osteoporosis.
This is another reason why it is best to avoid fried foods or foods cooked in oils when dining out. Almost all restaurants use cheap vegetable Oils that are rancid to begin with, then heated, cooled, reheated, and reused in, which really creates a lot of problems. With French fries cooked in cheap oils, not only are you getting what you’re thinking but in addition to that you are also looking at the toxic cooking method of creating a carcinogen called acrylamide. Its an end result in high cooking temperatures, the oil and the potato. And you don’t want to down too many commercial potatoes as they use heavily sprayed crops, often cook old green potatoes full of solanine, which is also not a fan of your liver. Never use a potato whose green tint on the skin has gone into the vegetable fibers. Throw green potatoes away.
Dangers to Restaurant workers
Rates of cancers of the respiratory tract have been found to be higher among chefs and restaurant workers in Britain and Switzerland, where the subject has been studied. The highest-level report on cancer and heated oils to date, published in 2010 by the International Agency for Research on Cancer (IARC), which is part of the World Health Organization, determined that emissions from frying oils at the temperatures typically used in restaurants are “probably” carcinogenic to humans.
Margarine & Shortening are Toxic
Also avoid any type of margarine or vegetable shortening because they are full of transfats and many other toxic ingredients.
These and vegetable oils sold in supermarkets in clear bottles are indigestible and congest the liver stopping bile to flow and then stomach acids, then causing many other problems causing leading to digestive issues people have today, that they never did. Many of the digestive problems today like dairy, soy, nuts, gluten and more are because of the years and years of accumulating these oils in our blood, arteries and liver compromising our digestion. In old days, people would grind oils and deliver them weekly because they knew how volatile these oils are going bad in a short time. 1 photon of light can make a chain reaction in the oil making it rancid and yet today, oils have years of shelf life in a clear bottle. That’s good for their business and terrible for your health and lifestyle.
Understanding Trans Fats
They’re great books if you want to read more on this like
“Know Your Fats”
“Fats That Heal, Fats That Kill”
Cookware
If you don’t know, all non-stick coated cookware is terrible for you, the environment and your pets. Avoid those and others like stainless steel and iron that leach heavy metals and more. I use 100% ceramic cookware as you see in the video. They perform great, you can still grab the pans when they are cooking, they cook evenly, and I love using them.
27% Off 20pc Cookware Set While Supplies Last
Why Ceramic Cookware Is Safer Than Stainless Steel
Benefits of Xtrema Ceramic Cookware
“Mediterranean Diet”
When people think of the Mediterranean diet, they think of olive oil and wine. But the Mediterranean diet they are referring to from the 60’s no longer exists and is not just France, where they drink all this wine, Greece where they eat all the olive oil, but many other countries and their diet is far different from Greece, Italy Libya, Algeria and the other 20 plus Mediterranean countries.
Understand the myth that the “Mediterranean diet” is not just putting olive oil on your standard American diet and eating just the same terrible processed foods, while adding a glass of wine from France, does not constitute health but an excuse to rationalize unhealthy behavior. Eating olive oil is not some health technique; it’s okay in moderate amounts, maximum 3 tablespoons. It takes 1375 olives to make a liter of oil!) no one would ever eat that amount in a week.
But most olive oils today have lots of problems: as much as 70% of them are not actually olive oil and sold fraudulently, most are rancid and oxidized and other problems. See more in part 3 on what to do and what oils I recommend over these.
Baking breads:
I always try to discourage people from eating white flours like breads but if you want to know the healthy way to oil the pan. Try the flour method: grease the dish down, then dust in about 1 tablespoon of flour swirling and tapping until the flour has coated the surface. Tap out the excess flour and proceed as usual. This method is used for batter-based recipes with a high tendency to stick, such as cakes and quick breads.
