Who's Who of Oils

Who's Who? What's What? How to Know What Oils to Buy and Which Oils to Burn

I feel like a new oil comes out all the time. When I was growing up, it was canola, vegetable, and olive oil. Now we have tons of different kinds of oils that all look the same. What are their differences and how do you know which one(s) to buy?

Avocado Oil: It's good for stir frying, sautéing, roasting, and even baking because it acts as a carrier for the flavor of other ingredients. Avocado is high in mono-unsaturated fats that help lower "bad" cholesterol and increase "good" cholesterol.

Canola Oil: It comes from rapeseed plant, which is poisonous to most mammals. It is processed extensively in order to be considered "safe." Honestly, there isn't any good I can say about this one.

Coconut Oil: In it's pure form it is a solid at room temperature. In order to get it to a liquid form at room temperature, it's chemical structure is manipulated; changed. This makes it hard to digest because it's not natural, so your body doesn't recognize it or know what to do with it.

Grapeseed Oil: It's rich in the antioxidant Vitamin E. It's best used topically as a massage oil, as an ointment, or as a carrier oil for other essential oils.

Olive Oil: It comes from the juice of olives. It is the least processed of all oils, and the easiest to digest because it is in it's natural state, which is liquid at room temperature. It's also good for stir frying, sautéing, roasting, and baking.

Sesame Oil: Present in vinaigrettes. It can't be heated or it will produce a bitter flavor. During the processing of the seeds, antioxidants form as a by-product that is present in the oil as well.

Vegetable Oil: This is a generic name for any oil that is derived from a plant. Two examples are sunflower oil and corn oil. The good news is, oil that comes from plants is generally healthy. The bad news is, there is no way to know what you're actually eating when you have vegetable oil because it is generic. This oil is also highly processed with lots of added chemicals to remove color, odor, and taste. 

Walnut Oil: It contains Omega 3's, which are great for your heart and brain. It can't be heated up, so it can't be used for cooking, but can be used as a salad dressing. It must be refrigerated.

Bottom line, all oils are NOT created equally. Why is it so important to know your facts about oils? Oil, in it's natural form, is the healthiest form of fat that you can eat. Healthy fat gives you lasting energy, is vital for brain and heart function, and is necessary for the storage and absorption of vitamins A, D, E, and K. Eating "fake" oil (processed, chemically manipulated, refined, etc.) is a waste. Your body doesn't recognize it and won't use it. Long story short, BUY THE GOOD STUFF!

Have more questions about oil? Cooking questions? Baking questions? How to buy it? How to store it?  Contact me at abby.shroka@gmail.com! I know navigating the who's who of oils is confusing.

Wishing you all Health, Hope, & Happiness
Abby