Several years ago, a popular national magazine called coconut oil a "miracle food" advertises its ability to burn fat, help the thyroid and energy efficiency. As you can imagine, all flocking to health food stores and wiped the nations supply of coconut oil. Manufacturer could not keep pace with the demand for high quality coconut oil. During this period, several companies began selling an inexpensive, highly processed andrefined coconut oil that was very interesting for the wallet.
Again, the coconut oil again in the headlines and consumers when shopping for the best value. Buyer careful ... This low-grade coconut oil is not as promised high-quality organic, virgin class. The low level of coconut oil starts with coconuts, which are dry and split open with the left wing. Because of the high temperatures and humidity in the Tropics have coconuts susceptible to mold grows and attracts flies Germy.
I use extra virgin olive oil with generosity and without discrimination. E 'in salad dressings, marinades and the bottom of the pan, it is dumped into the blender for hummus sprinkled on vegetables to the roasting pan and spread on cast iron. I love the smell, taste, and the sound of my overpriced olivey is tin, which I bought because I loved the design and now my decant the olive oil cheapest
I began to realize, however, that my ways promiscuouscan be a downside. The "smoke point" of an oil (the temperature at which it starts to burn and aged) is low enough for the extra virgin olive oil (320 degrees Fahrenheit), it is 50% smaller than most thin / light-processed extra olive oil and corn oil.
Cold Pressed Coconut Oil
Why is it important? Because the smoke point, the oil starts to emit smoke gases, the flavor deteriorates and nutrients decreased. Not that there is so horriblethe use of oil on the "smoke point" is just that it is no longer always the quality of oil, you probably have in the first place. I still have some time, the butter, brown the meat, for example, even though I know you could smoke just because I prefer to be a bit 'of sweet butter, with the risk of a hint of sweet smoke.
Smokin 'Hot: Are you cooking with virgin olive oil?
As a general rule is that vegetable oils tend to have a smoke point higher than animal fats (corn oil you can cook at a highertemps of butter) and more refined oil has a smoke point higher than the less processed (rape seed oil can withstand high temps, but the linseed oil can not and "light" olive oil is more stable of the pure material.)
It is also noted that his coconut oil saturated fat (like butter and lard), and for some people who consume a can lead to increased levels of cholesterol. E 'is increasingly clear that high cholesterol does not causeHeart disease eating whole foods with high cholesterol (butter, eggs) do not increase the possibility that disease. Too high trans fat, and gross over-consumption of food, there are more patients much faster than a clump of butter, to get into the pan.
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