The next time you see oil smoking in the frying pan, take notice and start over. Heating oils beyond their flash point – the point at which they oxidize and begin to smoke – gives rise to unpleasant flavors (and smells). More important, it creates lipid oxidation products (LOPs) – dangerous byproducts that cause free radical damage to cells.
To eliminate these cellular villains, use culinary oils cold. Drizzle them over fresh organic salads and roasted veggies to add rich, complex flavor and a healthy source of fat.
When you do choose to fry something, do it safely by using coconut oil. It’s a heat-stable, naturally saturated oil that is primarily made up of medium-chain triglycerides. Not only is this “energy fat” metabolized and digested more efficiently than other fats, coconut oil is a significant source of lauric acid – an anti-microbial fatty acid that supports (not suppresses) immune function.
Other heat-stable oils to have on hand for cooking include organic grapeseed oil (which starts to smoke at 420 F), organic extra light olive oil (which starts to smoke at 468 F), organic cold-pressed canola oil (which starts to smoke at 464 F), and organic butter (which starts to smoke at 350 F).
And remember, when in doubt… drizzle.[Ed. Note: Kelley Herring is the founder and CEO of Healing Gourmet (www.healinggourmet.com), and is editor-in-chief of the Healing Gourmet book series. Learn more about how simple lifestyle choices can improve your health by reading ETR’s free natural health e-letter.]