Cooking with oils has been a long time debate. The general public is under the impression that olive oil (EVOO) is the best thing you can use (thank you Rachael Ray). While this ancient oil does have very healthy omega fats, it should NOT be over heated! If heated above a certain temperature, it then changes into a “bad fat.” So what should you do if you have been deceived ? Here is a list of oils and tips that you can use to make sure you are getting your “healthy fats” in their entirety.
Fit Tips For Using Oils
- Add the oil AFTER cooking your food
- Use “good” fats in your salad dressing to get your omegas
- Choose good fats that can sustain high amounts of heat without damaging the integrity (See Why Below)
- NEVER reuse or reheat oils!
- Always keep your oils out of sunlight and heat. I like to keep mine in the fridge.
Macadamia oil is very good for you and has recently become very popular as a cooking oil. Top chefs around the world are now using the oil because it has a superior flavor and great health benefits. Macadamia oil, featured in The Four Hour Bodyby Tim Ferriss, can be used for frying as well as preparing baked foods. Many people are also using it as an olive oil substitute, when a sweeter, nuttier flavor is desired. It also has a lower percentage of omega-6 fats than olive oil and tends to be less prone to rancidity.
Macadamia Oil Is Versatile, Stable
Versatility and stability are two main reasons why chefs worldwide are using macadamia oil. It can be used in low carbohydrate based diet. It has a higher smoke point than olive oil, which means that its beneficial fatty acids do not degrade during cooking. Macadamia oil is also very good when used in salad dressing.