4 Oils Good for the Diet
By Kate Rockwood
O, The Oprah Magazine | From the June 2012 issue of O, The Oprah Magazine 
Photo: Ben Goldstein/Studio D
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Derived from the ripe flesh of the subtle fruit, it has a mellow, buttery taste. Nutrition Perks Every oil has a smoke point—the temperature at which it begins to break down, losing nutritional value and releasing potential carcinogens. Avocado oil's smoke point is an incredibly high 510 degrees (compared with extra-virgin olive oil's 325- to 400-degree range), which makes it a safer option for high-heat cooking like frying and broiling. It's also rich in heart-healthy monounsaturated fats, which have been shown to lower LDL (bad) cholesterol and raise HDL (good) cholesterol. Kitchen Prep Try avocado oil in vegetable sautés or when broiling fish or chicken. For a summery lunch, Peltre serves 4 ounces cooked crabmeat atop a diced apple and diced avocado, tossed with 3 Tbsp. avocado oil, 1 Tbsp. lime juice, 1 tsp. each finely chopped ginger and coriander, 1 chopped scallion, and salt and pepper. |
