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Date: | Tue, 30 Sep 2003 03:01:03 -0400 |
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"Mike Raiti" wrote:
> I wondered about this myself and recently asked about it. I also
> recently started using coconut oil. Now I find myself doing all of
> my cooking with coconut oil and just using olive oil raw. It seems
> to me that coconut oil should be more stable under relatively high
> heat conditions.
Virgin coconut oil is definitely the most stable and healthy
vegetable oil, esp for cooking. Having around 94% saturated,
5% monounsaturated, and 1% polyunsaturated fat makes it most
resistant to damage from heat/light/oxygen exposure. Mainly,
I use coconut oil, meat fat, or water for cooking.
http://www.mercola.com/2001/mar/24/coconut_oil.htm
Good olive oil is hard to find. A lot is dilluted with cheap
refined hazelnut oil or something worse. Look for one that's
stone-pressed or stone-crushed, preferably unfiltered. Real
olive oil, made by traditional methods, costs somewhat more.
But it offers more taste and nutrition. I like Bariani.
http://www.living-foods.com/articles/oliveoil.html
-Bruce Kleisner
> >I read that Olive Oil isn't stable under high heat, so should one
> >cook with it?
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