15 January, 2014
The Smoke Point of OilsComments : 9 Posted in : Reviews - Kitchen Utensils - Cooking - Food on by : Cook Plate Fork Tags: Almond, Almond oil, Avocado oil, Canola, canola oil, Coconut oil, Extra virgin olive oil, Food, free radicals, Monounsaturated fat, Olive oil, Smoke point, Vegetable oil, vegetable oils
All oils used in cooking contain varying smoke points. That is the temperature at which they start to smoke and break down.
Heating the oil beyond this point can cause toxic fumes and free radicals that are able to harm your body.
The more refined the oil, the higher the smoke point.
The following image shows the healthiest oils to consume as well as their smoke point.
Avocado oil when refined has a smoke point to 500 degrees.
Almond oil also is a high heat oil to 450 degrees as well as coconut oil to 450 degrees.
Extra virgin olive oil only has a smoke point to 350 degrees. Olive oil is best used as a salad oil or dipping oil.
Remember: Anytime you cook with oil, you risk overheating it, which can lead to the formation of unhealthy compounds. When your oil starts to change color, that’s a sign that it’s starting to degrade from to much heat.
Seed oils are not healthy for consumption. These include: corn, soybean, canola oil, sunflower, grape seed, and safflower.
Most vegetable oils today are made from GMO’s or Genetically modified Organisms. Many independent scientific studies have shown them to be toxic to our bodies.
Canola Oil, Vegetable Oil, and Corn Oil are oils high in omega 6 fatty acids, which in excessive amounts are actually bad for your heart.
For more information read these related articles: Food Breaking News – Livestrong – Health risks of Corn Oil – Health Line News – USDA Clears the Way for Corn, Soybeans Able to withstand an Herbicide in Agent Orange