The Juice Lady's Remedies for Stress and Adrenal Fatigue by Cherie Calbom

Author:Cherie Calbom
Language: eng
Format: epub
Tags: ebook, book
ISBN: 9781621365686
Publisher: Charisma House
Published: 2014-02-20T16:00:00+00:00

Rice bran oil has a mild taste with a smoke point of 490 degrees, making it perfect for stir-frying. It is said to be the secret of good tempura. Rice bran oil also contains components of vitamin E that may benefit health and prevent rancidity. Look for organic, cold-pressed or expeller-pressed oil.

Peanut oil (unrefined) has a smoke point of 320 degrees, which makes it good for only low-heat cooking. Refined peanut oil has a much higher smoke point but is not recommended because of being refined. Peanut oil contains 48 percent monounsaturated fat, 18 percent saturated fat, and 34 percent polyunsaturated fat. Like olive oil, peanut oil is relatively stable and, therefore, appropriate for stir-fry. But the high percentage of omega-6 fatty acids it contains presents a potential problem since the American diet contains far too much omega-6 already and not enough omega-3 fats. Also peanuts are a goitrogen, meaning they block iodine absorption, which can promote low thyroid function.

Limit your use of peanut oil, and choose only organic, cold-pressed, or expeller-pressed, or better yet, avoid it altogether since peanuts are grown underground and known to absorb toxins from the soil.

Sesame oil contains 42 percent monounsaturated fat, 15 percent saturated fat, and 43 percent polyunsaturated fat. It has been used for thousands of years in Asian culture. Sesame oil is similar in composition to peanut oil. The high percentage of omega-6 fats indicates that it should be used only occasionally in small quantities. Hexane is typically used to extract oil from the seeds, so choose only cold-pressed or expeller-pressed oil, and always refrigerate it. Organic is better, but pesticide residues are minor in nonorganic sesame seeds and oils.

Macadamia nut oil is expressed from the meat of the macadamia. Native to Australia, the oil contains approximately 60 percent monounsaturated fat, about 20 percent saturated fat, and 20 percent polyunsaturated fat. Some varieties contain roughly equal omega-6s and omega-3s. It is very shelf stable due to its low polyunsaturated fat content. It has a smoke point of 410 degrees, making it suitable for higher-heat cooking and baking. Few pesticides are used on these nuts, so organic oil is not necessary. But choose only cold-pressed or expeller-pressed oil because the highest concentration of hexane residue was found in macadamia nut oil in a study that tested 41 samples of vegetable, fruit, and nut oils.6

Butter. Purchase organic butter made from the milk of grass-fed cows. It has more cancer-fighting conjugated linoleic acid (CLA), vitamin E, beta-carotene, and omega-3 fatty acids than butter from cows raised on factory farms or that have limited access to pasture. It is a rich source of vitamins A, E, K, and D. It also has appreciable amounts of butyric acid, which is used by the colon as an energy source, and lauric acid, a medium-chain fatty acid that is a potent antimicrobial and antifungal substance. The naturally golden color of grass-fed butter is a good indication of its superior nutritional value.7

Butter is suited for medium-heat cooking with a smoke point of 350 degrees.

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