Saturday, January 25, 2014

2 eggs over medium... hold the toast

My spot is reserved at this morning's diet detox breakfast table.  Uncured bacon is on the menu!
The side of roasted golden beets and parsnips were quickly sautéed with kale.   
It is so helpful to have left over veggies from dinner to round out the plate.

I've had to recondition my impulse to grab the olive oil bottle for cooking and roasting.  High heat changes the nature of the Coconut oil is on of the preferred fats to use for high heat cooking and ALL seed oils are to be avoided.  
After reading this article I think I'll just eliminate them permanently from the pantry and save it for polishing lawn tools!

Article excerpt taken from:

Olive Oil:This oil has been everyone’s favorite oil for a number of years now.  It’s a foundation of the famous health-promoting Mediterranean Diet; rich in health-promoting Omega-9 monounsaturated fatty acids, olive oil has been associated with improvement in cholesterol, blood pressure, diabetes, age-related dementia, blood clots, cancer, and living longer (to name a few!).

Olive oil also tastes great and can be used heated in cooking as well as cold as a substitute for butter on bread, as the base of a healthy salad dressing, or in a marinade.
So, is this wonderful, health, tasty food also dangerous?  The answer is…it can be.  But it’s not the fault of the oil; it’s when we mistreat it or use it for purposes it was never intendedto fulfill that it can become more harmful than helpful.
The key to understanding this paradox is looking at the concept of “Smoke Point.”  The Smoke Point is literally the point at which oil starts to smoke.  Different oils smoke at different temperatures; olive oil is one that generally does best at Low to Medium heat.  Much hotter, and it may smoke.
Smoke when cooking is not a good thing—the oil is decomposing under the extreme heat, and the antioxidants we usually love in olive oil are replaced by free radicals and other dangerous molecules.  The smoke itself is also toxic and shouldn’t be breathed.  Finally, when there’s smoke, it means the oil is dangerously close to its “Flash Point”—the point at which it may catch on fire!
So, the general rule is to only cook with olive oil on Low to Medium heat, or use it cold.  If you need a hardier oil for baking or high heat cooking, consider an oil with a higher Smoke Point such as coconut oil.  Unrefined coconut oil is stable to medium heat cooking anrefined coconut oil is stable to medium-high heat cooking.

1 comment:

The Hanky Dress Lady said...

Thanks for sharing this. I knew about some of this but not all. I did not know about the dangers of breathing the smoke. I've been a fan of coconut oil and milk for a couple of years now. I just started drinking almond milk too; bu I have not tried making my own yet.