COOK­ING OILS

Does it re­ally mat­ter which oil you use in the kitchen? Yep. Di­eti­cians Amy Chalker and Karen Ca­plan break down the new rules

Women's Health (South Africa) - - { DISCUSS ! -

Rule #1

Cook with oils that have a high smoke point. This means that they won’t lose their flavour or health prop­er­ties when ex­posed to high tem­per­a­tures. Try us­ing se­same, av­o­cado or canola oil.

Rule #2

Driz­zle with low­ersmoke-point oils. Fo­cus on the ones that have the big­gest nutri­tional ben­e­fits. Try flaxseed or wal­nut oil. Why? They’re both good sources of omega-3 fatty acids.

Rule #3

Say yes to cold-pressed. This term refers to the process by which the oils are ex­tracted from the orig­i­nal plant, nut or seed – as op­posed to us­ing dam­ag­ing heat and/or chem­i­cals to draw them out.

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