How many of you use olive oil? I use it in at least half of my cooking. My local Bi-lo grocery store has it buy one get one free from time to time. This is when I usually stock up on it. The oil that I am using now is a safflower and olive oil mixture. Other than this, I have never really looked into olive oil alternatives. However, an article that I read the other day in the April 2015 issue of Self magazine has made me consider an oil change. The article states that there is an olive oil shortage predicted this year. Here are some tasty options:
Grapeseed: Contains polyunsaturated fatty acids which help lower cholesterol.
Can be used in the same way as olive oil
Has a clean, light flavor
Great for sauteing and baking
Can be used as a base for salad dressings
Pumpkin seed: Contains vitamins A and E along with antioxidants that can protect skin from UV damage
Adds a velvety texture to soups, meats, veggies even ice cream
Not recommended for high heat cooking
Walnut: Contains omega 3 alpha linolenic acid
Has been shown to lower cholesterol and blood pressure
Has a warm, nutty flavor
Delicious when used as a dressing or garnish
Tastes great when sprinkled over dark leafy greens, drizzled in bean soups or tossed with pasta
Coconut: Contains lauric acid which may help improve the ratio of HDL (good cholesterol) to LDL (bad cholesterol)
Add a tropical flavor to shrimp and veggies
Can be used to bake granola and muffins
So now maybe you too will consider an oil change.
Health Eating!
Sources:
Self magazine April 2015
Stephanie Clark, R.D., and Willow Jarosh, R.D.; Sheila G West, PH.D., Pennsylvania State University
