Your body needs some fat to function normally. However, not all fats are created equal, and itâ€™s wise to choose healthier options whenever possible. Angie Murad, a licensed dietitian and patient educator with the Mayo Clinic Cancer Center, offers these tips for selecting cooking oils.
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“So both canola and olive oil are very versatile,” says Murad. “They are great to use in many different recipes â€“ even in baking.”
“Plant and seed oils have mono and polyunsaturated fats,” explains Murad.
Murad says seed oils like peanut and sesame have a stronger flavor and higher smoke points, so theyâ€™re great in marinades and stir-fries. Walnut oilâ€™s lower smoke point makes it better for dressings.
Just remember: All oils are high in calories.
“So you just want to use them in moderation,” adds Murad.
She says stocking your kitchen with nonstick cookware and an oil sprayer can reduce the amount of oil youâ€™ll need to use in each dish.
Mayo Clinic recipes:
- Italian salad dressing with olive oil
- Quinoa salad with canola oil
- Summer fruit gratin with walnut oil
- Pineapple chicken stir-fry with peanut oil
- Green beans, red peppers, garlic with sesame oil
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