All oils are not created equal

There are lots of oils out there and they all boast different health benefits and qualities so it can be confusing deciding which ones to choose.

I tend to stick to these three oils: Olive, Rapeseed and Coconut. I use olive oil for sauces and dressings; cold-pressed rapeseed oil for cooking and coconut oil or baking if I need a vegan alternative and sometimes for frying.

So why is rapeseed oil my got to bottle and why do I not tend to cook with olive oil?

Olive Oil – tastes good; rich in monounsaturated fats; contains many antioxidants which can help fight diseases; has a low smoking point so shouldn’t be used to cook at high temperatures; needs be kept away from light (either keep in a cupboard or buy a variety in a dark bottle)

Cold-Pressed Rapeseed Oil – mild flavour; has a low saturated fat and high monounsaturated fats content; is a great source of Omegas and Vitamin E; it is safe to cook with at high temperatures (this is my go to oil, but it has to be cold-pressed)

Coconut Oil – high in saturated fats; raises healthy cholesterol; high smoke point (I only use this sparingly)

Which oils do you use in the kitchen?

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