Why You Shouldn't Cook With Olive Oil (And 3 Alternatives)

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Olive oil: it's the staple we can count on finding in most kitchens. Likely in a bottle next to your stove, it's notoriously the perfect ingredient for coating your pans before cooking up some veggies or grilling your favorite protein. Or is it? 

Don't get us wrong—we love olive oil (extra virgin, that is). It's tasty in dressings and a guaranteed way to ensure our eggs don't stick. But is it really that great for you?

The truth is, olive oil is best consumed without heat, as it has a low smoking point and therefore gives off toxins at a certain temperature. (You can read more about that here.) It can also make your food taste smokier since it's literally smoking at a certain temp, which isn't always our preferred flavor

The good news is: there are oils that are healthy, affordable, and have a high smoking point—meaning you can use them all you want at high temps. Grapeseed oil, for example, has more Vitamin E than olive oil. It's not our first choice as a replacement, as its high in polyunsaturated fatty acids, but if it's all you have on hand, it can work in a pinch.

Alternatively, avocado oil is excellent for frying, baking, and sauteeing—and it's packed with nutritional benefits. Among them include Vitamin E, monosaturated fats, and antioxidant lutein (essential to eye health). 

Finally, sunflower oil has a high heat point and is believed to promote heart health, strengthen your immune system, and improve digestion. Plus, it too has Vitamin E. So drizzle away! 

 

What are your favorite oils to cook with? Share with us on Facebook or Instagram!