I wanted to write to you this morning because I was blessed with a little extra time today from my clients. Yay!
I was thinking of this topic yesterday as I was preparing some food. In general we want to limit adding in any and all oils in our diet because they are dense fats, and if we eat foods like avocados, sprouted seeds and nuts, acai, coconut, etc. we are getting natural oils in the whole foods.
Oils such as olive oil and grapeseed oil are fragile and we need to treat and store them with care to preserve their healthy properties and ensure they don’t start to oxidize and become rancid (aka rotten), thereby forming aging free radicals and destroying precious antioxidants.
Since oils are light sensitive, we should buy oils in dark containers (NOT like the picture above!) and store them fully out of the light, like in a cool, dark cabinet or the like. We should buy oils in tinted class or stainless steel containers- which are non-reactive. Do not buy cheaper oils that are stored in plastic, as toxic compounds like polyvinyl chlorides (PVCs) can leach into the oil.
But I want to point out that oil is also air-sensitive! Exposure to air will also cause oils to oxidize. That means, when we are cooking or using some oil, we should pour out and use what we need, then immediately recap the bottle. We don’t want to let the bottle sit out for any amount of time, for instance say 10 minutes to use in something else from an already open bottle! A really good habit to help prevent oxidation is simply capping all oils immediately.