Overheating healthy oils
Oils with low smoke points are better for salad dressings or adding to already cooked foods — but not for high temp cooking. “Certain oils, like olive oil and coconut oil, contain nutritional compounds that can be destroyed when heating to high temperatures above their smoke points,” explains Ben Roche, Michelin-star chef and director of product development at Just. For general cooking at home (sautéing, frying, roasting), he recommends using a neutral oil, like grapeseed or sunflower. For flavoring cold sauces and drizzling over prepared food, he suggests using extra virgin olive oil or flaxseed oil to preserve flavor and nutrition. Just make sure you’re not buying fake olive oil.