Oils like flaxseed oil and pumpkin seed oil are very nutrient dense, but they cannot be used for cooking. The awesome thing about avocado oil is that it’s not only a superfood oil that can used in uncooked items like salads and dips, but it’s also highly recommended for cooking.
When using any oil for cooking, it is very important to consider the smoke point (the temperature at which the oil starts to be visibly smoking in the pan) of the oil. Even a healthy oil like benefit-rich olive oil becomes unhealthy when it reaches its smoke point. When an oil reaches its smoke point, the structure of the oil begins to break down, nutrients are lost, flavor is changed and most dangerously, compounds can be created that are damaging to your health. Avocado oil’s high smoke point make it a top choice in your kitchen every day of the week.
Additionally, I’ve mentioned before that you absolutely must stop using genetically modified canola oil and other highly processed and rancid oils like soybean, cottonseed and safflower oils. Avocado oil’s high level of monounsaturated fat make it a heart-nourishing replacement for these hazardous yet commonly consumed oils.
This information is for educational purposes only, it is not intended to treat, cure, prevent or, diagnose any disease or condition. Nor is it intended to prescribe in any way. This information is for educational purposes only and may not be complete, nor may its data be accurate.
As with all essential oils, never use them undiluted. Do not take internally unless working with a qualified and expert practitioner. Keep away from children. If applying an essential oil to your skin always perform a small patch test to an insensitive part of the body (after you have properly diluted the oil in an appropriate carrier.)