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Cooking at a high smoke point? You NEED this!

September 22, 2019 Report

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I love chosen foods avocado oil for two main reasons:

1. The smoke point matters when cooking with oils. Th smoke point refers to the temperature that an oil starts to burn and smoke. When you cook with oil that's been heated past its smoke point beneficial nutrients and phytochemicals that are found in many unrefined oils are destroyed when the oil is overheated. Overheating also creates harmful free radicals. The smoke point of avocado oil is 520F - for reference EVOO is 410F. I often cook at 425 or 450 so avocado oil is a staple in our house. I like to have avocado oil, EVOO, and coconut oil on hand at all times!

2. Almost 70% of avocado oil consists of heart-healthy oleic acid, which is a monounsaturated omega-9 fatty acid. Approximately 12% of avocado oil is saturated fat and the another 13% is polyunsaturated fat. There is good reason to include a healthy fat source like avocado oil when eating vegetables, as it may increase the absorption of carotenoid antioxidants

Another favourite way to use avocado oil is in homemade dressings!

https://www.healthline.com/nutrition/9-avocado-oil-benefits#section10

https://www.theglobeandmail.com/life/health-and-fitness/health/smoke-point-matters-in-cooking-with-oil/article26569060/

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