Healthy Cooking Oils Martinsburg WV

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Good Natured Market and Vegetarian Cafe
(304) 262-9978
209 S. Raleigh St.
Martinsburg, WV
 
Naturally Yours
(540) 686-7186
255 Market Street
Winchester, VA
 
GNC
(301) 582-3138
17301 Valley Mall Rd Ste 120
Hagerstown, MD
 
Soul Haven
(301) 733-6676
125 W Washington St
El Centro, CA
 
Meadows Frozen Custard
(301) 790-2400
222 E Oak Ridge Dr Ste 2400
Hagerstown, MD
 
Healthway Natural Food
(304) 263-7728
740 Foxcroft Ave
Martinsburg, WV
 
Organic Country Cupboard
(301) 797-5998
9720 Country Store Ln.
Hagerstown, MD
 
Sunbelt Natural Foods
(301) 745-3222
1041 Mount Aetna Rd
Hagerstown, MD
 
Sally Beauty Supply
(301) 582-1975
17221 Cole Rd
Hagerstown, MD
 
Home Care Pharmacy
(301) 790-8600
251 E Antietam St
Hagerstown, MD
 

Health Matters�Ode to Oils

Provided by: 

By Lisa Turner

You know by now which oils are the healthiest choices. But did you know that each of these has a slightly different use? For example, while canola oil and olive oil are both healthy cooking oils, canola oil has a higher smoke point—the temperature at which heated oils begin to emit smoke and impart an acrid flavor and aroma to foods—than olive oil, so it’s best used for frying; olive oil has a lower smoke point, so it’s best used for dressings, or added after cooking. In general, refined oils have a higher smoke point. Unrefined oils retain all of their natural flavor, color, and aroma.

OIL: Olive

FLAVOR AND COLOR: Ranges from pale yellow with a mild flavor to deep greenish-gold with an intense olive fragrance and taste

USES: Use for sautéing at medium heat; don’t use for frying or high-heat cooking. Use “extra virgin” grades for sauces and salad dressings, and as finishing oils.

HEALTH BENEFITS: High in monounsaturated fats; can lower harmful LDL cholesterol levels while raising beneficial HDL levels.

OIL: Canola

FLAVOR AND COLOR: Mild, neutral flavor and pale color

USES: Use for sautéing and baking; for frying, use high-oleic varieties, which have the highest smoke point. Not ideal for salad dressings or sauces.

HEALTH BENEFITS: High in monounsaturated fats and rich in alpha-linolenic acid (ALA), a type of omega-3 fatty acid that may reduce the risk of heart disease.

OIL: Coconut

FLAVOR AND COLOR: Full, slightly nutty flavor; white when refrigerated, clear at room temperature

USES: Use for sautéing, making sauces, and replacing butter in baking; don’t use for frying or high-heat cooking

HEALTH BENEFITS: Although it’s high in saturated fats, coconut oil may reduce total and harmful LDL cholesterol levels, while increasing beneficial HDL levels.

OIL: Red palm

FLAVOR AND COLOR:Orange-red in color with a rich, distinctive flavor

USES:Use for high-heat sautéing and frying, and as “shortening” in baking. Not the best oil for dressings or sauces.

HEALTH BENEFITS:High in antioxidant carotenoids and tocopherols, red palm oil may lower total cholesterol while increasing HDL levels.

OIL: Walnut

FLAVOR AND COLOR:Nutty and rich with a slightly bittersweet finish

USES: Use in salad dressings, in baked goods and sauces, and as a finishing oil; not for high-heat cooking and frying

HEALTH BENEFITS: High in polyunsaturated fats and ALA, walnut oil has a heart-protective effect.

Author: Lisa Turner

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