Originally published August 4 2005
Some cooking oils stand up better to high heat
by Mike Adams, the Health Ranger, NaturalNews Editor
Many common cooking oils break down at extremely high temperatures and can give off toxic fumes if exposed to the heat long enough , but some oils that are better able to stand the heat include canola and grapeseed oils, rice bran oil, avocado oil, apricot kernel oil and macadamia nut oil.
Common cooking oils are fine for relatively tame activities such as sautéing onions.
But when subjected to high-heat adventures such as deep-frying doughnuts, many oils break down on a molecular level.
Even though you cannot see the change, the oils begin to decompose, turning a darker color, taking on a burnt flavor and, if exposed to heat for a long time, giving off acrid and toxic fumes.
Rice bran oil - Delicate, bland flavor.
Cold-pressed from the seed of the avocado.
(Also valued as a moisturizing ingredient in beauty products.)
Apricot kernel oil - Mild and slightly sweet in a coconut-y sort of way.
Pressed from the cracked pits of apricots.
Macadamia nut oil - Slightly nutty, mildly earthy flavor.
Low in omega-6 fatty acids and high in vitamin E.
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