the kitchen... Next, I'll discuss coconut oil a bit further as I know a few of you mentioned it previously. **Which oils are best to use in the kitchen? -First opt for organic, unrefined, cold-processed oils. Next, consider the of the oil. All oils have a point” at which they burn, lose nutritional “smoke value, lose flavor, and possibly transform into trans fats (partially hydrogenated oils!) -Oils with low smoke points are good for dipping, salads, or for adding to foods. Examples: flaxseed, canola, and EVOO (all unrefined). -Oils with moderate smoke points are good for cooking at low-moderate temperatures. Examples: virgin coconut, unrefined macadamia nut, and cold/expeller pressed canola oil. -Oils with higher smoke points are good for cooking at higher temperatures. Examples: Extra-light olive oil and unrefined avocado oil. *Oils to avoid (due to a poor omega-6 to omega-3 ratio): sunflower, corn, soybean, cottonseed oil. **What's the coconut oil-hype, you ask? -UNREFINED/virgin coconut oil is high in GOOD/BENEFICIAL saturated fat. It’s composed of 66% fatty acids (MCTs), which act like carbs, rather than fats, in the body. They are sent to the liver & immediately converted to energy, SPEEDING UP your metabolism, rather than being stored as fat. For example, use this to substitute for butter or shortening in baking. **I have more information on healthy fats and oils on my blog post here: ***Post tonight on how you like to use your coconut oil or what brand you prefer. I love Trader Joes & Nutiva - I add one tbsp. to my chicken/broccoli at night for healthy fat and a hint of delicious coconut flavor! ...Additionally, post on today's progress with workouts and nutrition! Day:
the kitchen... Next, I'll discuss coconut oil a bit further as I know a few of you mentioned it previously. **Which oils are best to use in the kitchen? -First opt for organic, unrefined, cold-processed oils. Next, consider the of the oil. All oils have a “smoke point” at which they burn, lose nutritional value, lose flavor, and possibly transform into trans fats (partially hydrogenated oils!) -Oils with low smoke points are good for dipping, salads, or for adding to foods. Examples: flaxseed, canola, and EVOO (all unrefined). -Oils with moderate smoke points are good for cooking at low-moderate temperatures. Examples: virgin coconut, unrefined macadamia nut, and cold/expeller pressed canola oil. -Oils with higher smoke points are good for cooking at higher temperatures. Examples: Extra-light olive oil and unrefined avocado oil. *Oils to avoid (due to a poor omega-6 to omega-3 ratio): sunflower, corn, soybean, cottonseed oil. **What's the coconut oil-hype, you ask? -UNREFINED/virgin coconut oil is high in GOOD/BENEFICIAL saturated fat. It’s composed of 66% fatty acids (MCTs), which act like carbs, rather than fats, in the body. They are sent to the liver & immediately converted to energy, SPEEDING UP your metabolism, rather than being stored as fat. For example, use this to substitute for butter or shortening in baking. **I have more information on healthy fats and oils on my blog post here: ***Post tonight on how you like to use your coconut oil or what brand you prefer. I love Trader Joes & Nutiva - I add one tbsp. to my chicken/broccoli at night for healthy fat and a hint of delicious coconut flavor! ...Additionally, post on today's progress with workouts and nutrition! Day:
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