It's All ABout You!

Eating Healthier sometimes feels like the "Food Police" are always watching you. In reality, there is only one you, and you want to have a long and healthy life. It's all about YOU.
Think of your car. You wouldn't put old, dirty oil in it. It would sputter and eventually have all kinds of expensive repairs. You want something that will make the engine run smooth and quiet. Is your body not your most prized asset? If not, it surely should be!

Here are a few tips on healthier oils you may wish to consider. (Every little bit helps.)

Choose expeller-pressed oils whenever possible; they’re mechanically pressed from the source — without using chemicals — retaining natural color, flavor and aroma. Most generic “vegetable oils” have been chemically extracted. Store oils in a cool, dark place.
canola oil
An all-purpose cooking oil that’s remarkably low in saturated fat and a source of potentially cholesterol-lowering monounsaturated fat.
non-hydrogenated coconut oil
This fascinating oil is uniquely rich in lauric acid, which the human body converts into an antiviral, antibacterial agent called monolaurin. Its firm texture makes it an excellent alternative to butter or shortening for bakers.
extra virgin olive oil
“Extra virgin” means first pressed, cold pressed, chemically untreated and of minimal acidity. This pillar of Mediterranean cuisine is rich in heart-healthy monounsaturated fat and the
antioxidant, anti-inflammatory plant substances known as polyphenols. Not recommended for high-heat cooking, but delicious in everything else.
flax oil
A rich, nutty-tasting oil pressed from flax seed, one of our best plant sources of omega-3 essential fatty acids. Store this highly perishable oil in the refrigerator. Use it in salad dressings or drizzle on cooked vegetables; it’s not meant for cooking.
grapeseed oil
Chefs love this versatile, inexpensive oil for its neutral flavor and generous smoking point — it stands up to higher temperatures without burning. Grapeseed oil is rich in vitamin E and is a leading source of linolenic essential fatty acid. When created as a by-product of the winemaking industry, it’s sustainable, too.
nut oils
Unrefined walnut, hazelnut and almond oils make sophisticated condiments that are also good sources of monounsaturated (walnut) and polyunsaturated (hazelnut, almond) fats. Store these
delicate oils in your refrigerator and use them in salad dressings or as finishing touches on grilled meats and fish.
Source: The Practical Guide to Healthier Living