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Created with Fabric.js 1.4.5 WHAT'S IN A NAME? STORAGE TIPS: EXTRA VIRGINFINE VIRGINREFINEDPURE derived from the first mechanical pressing of the olives and has the lowest acidity levelderived from the first mechanical pressing, but has a higher acidity level than extra virgin oilchemically refined in order to extract the oil from the olivesoil is a blend of refined and virgin oils These terms are typically used in the context of olive oil, but the same terminology can apply to other oils as well (3). Although having lots of different oils in the kitchen might seem like a good idea, that idea can backfire. As the bottles sit on the shelf, heat, light and air start to ruin them. You might be best off to choose one or two types and use them while theyre still fresh. As bottles of oil sit on the kitchen shelf, they can start to be ruined by heat, light, and air (4). However, the shelf life of oils can be prolonged by following these rules: *store oils in a dark cupboard away from heatsources*opt for oils packaged and stored in dark glass bottles with tight-fitting lids to keep out light and air SMOKE POINTS of OILS and FATS saute searbrownfry avocado oilalmond oilapricot kernelcanola*safflower (super high heat)*sunflower (super high heat)*palm fruitsafflower, high oleic*sesame HIGH HIGH 510°495°495°460°460°460°450°445°445° MED-HIGH saute bake 425°425°400°390°365°360° canola*grapeseedwalnutsafflower, high oleic (unrefined)*coconutsoy* MED saute (lt.)saucedress 350°350°350°325°320°280° sesame (unrefined)peanut (unrefined)toasted sesame (unrefined)olive (unrefined)corn (unrefined)*coconut (unrefined) NONE saucedressfinish 225°225°225°225°225°225° borage (unrefined)evening primrose (unrefined)flax oil (unrefined)enriched flax oil (unrefined)ultra-enriched flax oil (unrefined)wheat germ (unrefined) *These oils are typically derived from genetically modified sources and are not recommended for use. The smoke points presented here are guidelines. Actual smoke points may differ depending on the method of extraction (5). FATS TO AVOID COCONUT OIL is solid at room temperature and melts around 75°F.It's high in heart-healthy fatty acids and easy to digest. TRANS FATS(aka PARTIALLY HYDROGENATEDFATS) Some trans fats are naturally occurring, but most are a result of food processing. These oils are less likely to spoil than naturally occurring oils, but they increasethe risk of cardiovascular disease. They are also A small amount of trans fats occur naturally in foods, but most are a result of food processing. These oils are less likely to spoil than naturally occurring oils, but are more likely to increase the risk of obesity and heart disease. Trans fats are usually present in processed foods, including the following: canned biscuits canned cinnamon rollscommercially-madecorn chips crackersdonutsfrench friesfried chicken frozen pizza crusts margarinenon-dairy coffee creamerpie crustspotato chipsready-made frostingtortilla chips vegetable shortening
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