Are You Still Cooking With Olive Oil? Read this! (Part 2)

Sunflower, safflower, olive, soybean and canola oil were ALL exposed to light, oxygen and heat before they're even bottled. The processing and refinement includes the application of all of the harmful elements which cause oxidation and therefore rancid before you even buy it! Thats right, every single bottle of oil that you see on grocery store shelves is toxic unless you go above and beyond what is so readily available and take your health into your own hands. So, forget about ruining it when cooking… you can’t even get the intended health benefit of olive oil straight from the bottle!     olive-oil  What is the solution? We need to remove the old, damaged, toxic oil from our diets (and supplements) and replace them with fresh, clean and nutrient dense oils that promote optimal health. My Tips for Buying, Storing and Using Oils Safely:
  • Learn to cook with water instead of oil to ensure food safety.
  • Switch to raw, organic coconut oil for most of your cooking where you cannot use water.
  • Buy ONLY cold-pressed, unrefined oils. These are hard to find at conventional grocery stores so look at your local health food store.
  • Buy and store your oil in small dark bottles. It is common for the oil to go rancid before you get to the bottom of the bottle, so a smaller bottle will help to eliminate this problem
  • Keep the oils in a temperature stable cupboard (not above or near the oven) and if there is room, in the fridge.
  • Be sure to secure the lid immediately after use, do not use the pour spouts on the top of the bottle.
  • Add healthful, nutrient dense, safe oils to your food AFTER cooking, when the temperature has come down some.
  • Use olive oil in cold applications only, ie: salad dressings, on top of soup, pasta or pizza dishes.
  • If you want to know if your olive oil is safe or not, put it in the fridge, it will harden and form a solid. Then you'll know it hasn’t been refined and is therefore, safe to consume!

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