UPDATE on “What constitutes a Toxin”

If I haven’t mentioned already, I am going to mention it now.  I am still learning and growing in my knowledge of the healthiest ways to eat, cook and stay in shape.

In my previous post on, “What constitutes a Toxin”,I mentioned how grapeseed oil and coconut oil have a higher heat threshold and so you can cook with them without it going rancid on you. I have now discovered some misleading information about grapeseed oil which has changed my use of it.

Yes, it has a high heat threshold when it comes to the smoking level of the oil but it still is  mostly polyunsaturated fats, which are considered unstable. This means it can oxidize easily when exposed to light, air, and heat, and so it’s very delicate. It is even more delicate than olive oil when it comes to cooking and heat.

With this new found knowledge, I have moved from using grapeseed oil in cooking to only using it with my salad dressing, my homemade healthy butter, or anyway I can think of that doesn’t involve heat.

Here is a really great link that explains the different oils and the best way to use them in your kitchen. http://www.foodmatters.tv/articles-1/whats-the-best-oil-to-cook-with

Hope this helps you on the road to a more healthier you!

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