Which fats and oils are best for high-heat cooking—and which ones break down too fast? In this video, Dr. Sarah ranks popular fats by smoke point and sorts them into tiers based on cooking purpose, from gentle sautéing to blazing-hot grilling. #nutrivore #cookingoils #oils | Sarah Ballantyne, PhD
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Which fats and oils are best for high-heat cooking—and which on…
259 views7 months ago
FacebookSarah Ballantyne, PhD
What Is A Smoke Point? Why Some Oils Are Better For Frying Than Others
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Have you tried our award-winning fats? Whether you’re frying, drizzling or roasting, our award-winning fats put flavour at the forefront. 🥑 Spanish Virgin Avocado Oil – Smooth, nutty and rich, a finishing touch that elevates any dish. 🔥 Spanish Light Avocado Oil – Neutral and versatile with a high smoke point (271°C). Perfect for searing, baking and frying. 🫒 Spanish Extra Virgin Olive Oil – For everyday glugging, gentle cooking and Mediterranean staples like bolognese or shakshuka. A true cr
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FacebookGOOD PHATS
Smoke point sounded like the golden rule for healthy cooking… but it was really a loophole. A high smoke point doesn’t mean the fat is stable. It just means it won’t visibly smoke right away. The fragile oils start breaking down long before you can see it. What really matters is stability — and that’s why traditional fats like butter, ghee, olive oil, coconut, and tallow have stood the test of time. #didyouknow #fat #oil #cooking #health | Henry Wood
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Smoke point sounded like the golden rule for healthy cooking… …
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FacebookHenry Wood
They talk about smoke point like it’s the most terrifying thing to ever happen to olive oil. But once again—if you’re attacking olive oil because of its “low” smoke point… 😂 please, pause. Smoke point ≠ oxidation point. What actually matters is how oils break down. And guess what? Extra virgin olive oil is one of the most stable oils out there. Research and testing consistently show that EVOO produces the lowest levels of harmful polar compounds and trans fats when heated. Meanwhile, the so-cal
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They talk about smoke point like it’s the most terrifying thing to ever h…
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FacebookSarafino
Smoke point ≠ safest frying oil… and that misconception may have had us cooking with the wrong fats for years. 🍳❌ ❌ I used to fry foods with avocado oil even, grapeseed oil thinking it was “healthier” because of their relative higher smoke points.. But new research proves I was WRONG! Here’s what the study showed: 👉 It’s not all about smoke point for choosing an ideal cooking oil - it’s about the possible toxic byproducts created when high heat begins to break down the cooking oil: You can end
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FacebookWarren Phillips
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