cooking oils smoke point

Cooking Oils Smoke Points (And The Danger to Your Health!)

by Kelley Herring on December 6, 2012

The next time you see oil smoking in the frying pan, take notice and start over.

Heating oils beyond their flash point – the point at which they oxidize and begin to smoke – gives rise to unpleasant flavors (and smells). More important, cooking oils at their smoke points creates lipid oxidation products (LOPs) – dangerous byproducts that cause free radical damage to cells.

To eliminate these cellular villains, always use cooking oils below their smoke points  – in their safe temperature range.

Healthy Cooking Oils Smoke Points

Here are the healthy heat-stable oils to have on hand, their flash point and brands to try:

Be sure to use nutriment oils – like borage, primrose, hemp seed and flax – cold. Drizzle them over fresh organic salads and roasted veggies to add rich, complex flavor and a healthy source of fat.

And remember, when in doubt… drizzle.


About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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