Healthy Cooking Oils Washington DC

This page provides relevant content and local businesses that can help with your search for information on Healthy Cooking Oils. You will find informative articles about Healthy Cooking Oils, including "Health Matters�Ode to Oils". Below you will also find local businesses that may provide the products or services you are looking for. Please scroll down to find the local resources in Washington, DC that can help answer your questions about Healthy Cooking Oils.

Whole Foods Market
(202) 332-4300
1440 P Street NW
Washington, DC
 
Yes Organic Market
(202) 462-2069
1825 Columbia Rd NW
Adams Morgan, DC
 
Yes Organic Market
(202) 546-9850
658 Pennsylvania Ave SE
Washington, DC
 
Yes Organic Market
(202) 832-7715
3809 12th St NE
Brookland, DC
 
Yes Organic Market
(202) 291-5790
4100 Georgia Ave NW
Washington, DC
 
Wellness Cafe
(202) 543-2266
325 PENNSYLVANIA AVE. SE.
Washington, DC
 
Yes Organic Market
(202) 232-6603
2123 14th St NW
Union Row, DC
 
City Garden Coop
(202) 232-8645
3327 18 St NW
Washington, DC
 
Whole Foods Market
(202) 333-5393
2323 Wisconsin Ave NW
Washington, DC
 
Yes Organic Market
(202) 582-1480
2323 Pennsylvania Ave SE
Fairlawn, DC
 

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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