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OILS 101

Wondering what oils that are good?

At Mingle we recommend:

  • Sticking to Extra virgin olive oil (low temperature, at 180 degrees)
  • Coconut oil ( versatile oil that can be used at low and high temperatures)
  • Avocado oil ( for salad dressings)
  • Sesame oil ( great for stir fry's) for cooking.

Avoids to avoid:

Canola oil, Rice Brain oil, Soybean Oil, Sunflower oil, Safflower oil, Rapeseed oil, Corn oil, Cottonseed oil.

What are these oils?

Vegetable oil is the fat extracted from corn, canola, soy, cottonseed, rice bran, grapeseed, sunflower and safflower.

It doesn’t come from a broccoli and doesn’t resemble eating vegetables. The reason that these oils are bad for our health is that they are very temperature sensitive. In order to produce these oils you must turn seeds into oils which actually destroys their structure so you are left with distorted, unhealthy molecules.

And just to get further technical one of the first steps in making vegetable oil involves the use of hexane, a part of gasoline! Making these smelly oils palatable requires 20 or so stages of bleaching and deodorising the dark, gunky muck... and then you cook your food with this?

Another thing to note is when these fats (polyunsaturated) are exposed to heat, oxygen reacts with it and becomes a mutated, oxidized, heat damaged version of a once healthy fat. This can destroy the nutrients in your food and also lead to diseases by converting functional molecules into dysfunctional or even toxic molecules.

 

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