In the realm of culinary decision-making, there are a variety of edible oils. Choosing the right one can be challenging. There is so much information available; an oil’s health properties, plus its manufacturing and sustainability, the price, its environmental impact, and air miles. Sometimes we just choose from learnt behaviour; “I use this oil because Mum does and so did Nana”.
Naturopathically trained in nutrition, I use oils and whole foods medicinally. I love how these can be blended for their health and flavour benefits. I want to eat food that tastes good and food that does good.
Understanding the nutritional landscape
Oils are more than flavour carriers, they are an integral part of our diet, providing essential fatty acids (EFAs) and fat-soluble vitamins. They also impact the body in different ways. To understand the health benefits of oils, these can be broken down into four categories of ‘fats’: trans fats, saturated fats, monounsaturated fats and polyunsaturated fats. Not all fats/oils are created equal or should be used in equal measure. See tables opposite.
