What we use to cook our food is just as important as the food we eat. Heart disease runs in my family, as well as a plethora of other diseases, so I try my best to eat the healthiest of foods. I am very conscious with what I eat and the products I use on my body and in my home; that includes the fats and oils I choose to cook with.
There are a handful of cooking oils that I prefer to use on a daily basis. In this post, I will share with you how and why I choose these oils and I will use some unfamiliar words like “smoke point” and “oxidation”.
Smoke point is the temperature in which the oil begins to break down and oxidize resulting in the smoking and burning of the oil. Oil oxidation is the chemical reaction in which high temperatures, light, moisture and oxygen exposure can begin to damage the flavor of the oil making it rancid.
All of the oils I will be sharing with you have many health benefits in and out of the kitchen. While there are many debates regarding their uses, this is my personal choice for my family.