Dr. Mehmet Oz is host of the popular TV show “The Dr. Oz Show.” He is a professor in the Department of Surgery at Columbia University and directs the Cardiovascular Institute and Complementary Medicine Program and New York-Presbyterian Hospital.

Dr. Mike Roizen is chief medical officer at the Cleveland Clinic Wellness Institute, an award-winning author, and has been the doctor to eight Nobel Prize winners and more than 100 Fortune 500 CEOs.

 

Dr. Mehmet Oz,Dr. Mike Roizen

Tags: cooking oils | olive oil | heart-healthy oils | Dr. Oz

Cooking With Healthy Oils

By
Thursday, 21 Jun 2012 08:50 AM Current | Bio | Archive

When Emeril infuses olive oil with garlic, he's making that heart-friendly oil (loaded with omega-9s and monounsaturated fats) more than just a vehicle for sautéing your favorite veggies; he's making healthy food exciting. And while we never want you to overdo even good-for-you oils (a single tablespoon has 110 calories), you can use them for optimum health and food satisfaction.

There are two kinds of oils: those that are good for cooking (they have what's called a high smoke point), and those that you should only warm gently or use for marinades and salad dressings.

Hot stuff: Avocado, peanut, soybean, refined canola, safflower, and corn oils can stand up to high temperatures for stir fries and in the oven. That's good, because oils that overheat at high temperatures emit potentially toxic fumes and break down into chemicals you don't want to eat or breathe, at least not very often. You can cook with pure and light olive oils; they have a higher smoke point than their cousin, extra virgin — use them for oven-roasting or sautéing veggies.

Cool customers: For gently warmed dishes, marinades, or salads, olive, toasted sesame, all unrefined oils, walnut, and hazelnut oils are wonderful choices. They impart distinct flavors of their own and can be combined with lemon or lime juice or balsamic vinegar. You also can infuse oil with herbs and spices such as basil, mint, cilantro, rosemary, thyme, ginger, and red pepper. Try canola here, too. Sprinkle the infusion on veggies, grilled fish, or brown rice. Bam!


© 2012 Michael Roizen, M.D. and Mehmet Oz, M.D.
Distributed by King Features Syndicate, Inc.


© 2017 NewsmaxHealth. All rights reserved.

   
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Some healthy cooking oils are better for high heat, while others should be used for sauteing and oven roasting.
cooking oils,olive oil,heart-healthy oils,Dr. Oz
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2012-50-21
Thursday, 21 Jun 2012 08:50 AM
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