All posts tagged: monounsaturated fats

VEGETABLE OILS

The most important thing to remember about vegetable oils is that they are unstable and far more prone to turning rancid when exposed to oxygen, light – far more so than saturated animal fats. For this reason liquid vegetable oils should always be stored in dark bottles, away from sunlight in a cool spot and are best consumed unheated in salad dressings or mayonnaise-style sauces as they traditionally always were. Vegetable oils are best used for gentle sautéing rather than high-heat frying because of their propensity to turn rancid. One key distinguishing feature between traditional vegetable oils and fake, new vegetable oils is that the former derive from the fruit of the plant (such as the olive or the coconut) whilst the latter derives from the seeds of the plant (such as sunflower-seed, rape-seed, seeds of the soya-bean plant, cotton-seed, grape-seed). Most seed oils (though not all) are fake foods and are best avoided. (For a complete list of real food and the fakes see below). Vegetable oils are referred to either as polyunsaturated or …