My favorite cooking oil is avocado oil.
It has a rich, buttery flavor, yet one of the highest smoke points and heat stability of any cooking oil. It’s also predominantly metabolism-boosting mono-unsaturated fats.
Most people interested in health know about the dangers of inflammatory ‘vegetable oils’, like corn, soy, sunflower and canola. I for one avoid them like the plague.
Few people though know that extra virgin olive oil, while healthy on your salad, can actually form damaging compounds when heated to even moderately high temperatures.
By comparison, good avocado oil has a superior fatty acid profile, is much more suitable for heating and simply tastes much better than olive oil anyway.
Recently, I started using Ava Jane’s organic avocado oil. This new avocado oil not only tastes amazing, it also has a good claim to being the very healthiest of all cooking oils available.
It’s cold-pressed from specially grown and perfectly ripe avocados and is extra-virgin and unrefined with the deepest emerald green color due to its many antioxidants and other nutrients.
You can use this special link to try a bottle for free… but only before August 21st. If you care about your health, this is a simple, enjoyable yet very important change to make in your kitchen