CrossFit Health Tip - Cooking Oil Basics with Sarah Hopping Estrella, CF-L3 PH251


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By Julie Foucher MD, MS, Julie Foucher MD, and MS. Discovered by Player FM and our community — copyright is owned by the publisher, not Player FM, and audio is streamed directly from their servers. Hit the Subscribe button to track updates in Player FM, or paste the feed URL into other podcast apps.

Fats and oils are important parts of a healthy diet and support functions such as vitamin absorption, brain function, and nerve function — but did you know not all fats and oils are created equal?

When choosing the right oil for your meal, consider two factors: -The degree of processing the oil has undergone -Smoke point (the temperature at which the oil starts to burn and smoke)

Seed oils such as sunflower, vegetable, and canola oil require a high degree of processing and can be pro-inflammatory. Better choices require less processing and include avocado oil, coconut oil, olive oil, and grass-fed butter.

Olive oil has a low smoke point and is best saved for dressings.

Avocado oil and butter have higher smoke points and are more appropriate for cooking.

By selecting minimally processed oils with appropriate smoke points, you can maximize the health benefits of including fat in your diet and minimize factors that contribute to the risk of chronic disease.

Continue learning with the CrossFit Nutrition I Course.

To learn more about CrossFit Precision Care and how to get involved as a healthcare provider or patient visit

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Disclaimer: This podcast is for general information only, and does not provide medical advice. I recommend that you seek assistance from your personal physician for any health conditions or concerns.

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