IN MY CUPBOARD: OILS
Generally speaking, fat has a very bad reputation, and that's a shame. It's not fat that's responsible for our weight gain: it's SUGAR! With that in mind, let's take a look at the oils that are our health's best friends, with Benoît Nave, nutritionnistBaouw.
Before getting started
A major piece of information: if there was only one thing to consume organically, it would be oil and all fats. On the positive side, they carry aromatic molecules and therefore flavour. On the negative side, they carry pesticides and other heavy metals (chemical molecules tend to bind to them a lot).
oils
- Olive oil
Packed with antioxidants when it's good quality and well preservedFor our barsChris & Olive, the small family business run by one of our trail ambassadors, Olivier Garibal). The olive oil is for everyday use. Raw, it retains all its nutritional qualities. When heated, avoid pushing it beyond 180°. But it's perfect for grilled vegetables or meat.s.
Olive oil from the artisanal Chris & Olive house, used in lvegetables Baouw©Chris & Olive
- Linseed oil
Long criticised for going rancid so quickly, linseed oil is a fantastic source of Omega-3 fatty acids (which explains its fragility, so keep it in the fridge!). It's best used uncooked, on salads and raw vegetables, or mixed with other oils (such as olive or walnut oil) to make vinaigrettes and mayonnaises.
- Camelina oil
Also very rich in Omega-3 fatty acids. Same as linseed oil (refrigerator, etc.). Use alternately with it, for example.
- Coconut oil
Huile très particulière (existe toutefois en version désodorisée) mais hyper intéressante sur le plan santé. Constituée uniquement de bons acides gras saturés (il en faut et on trouve difficilement : graisses de canard ou d'oie). À conserver dans une plaque (température ambiante). Très intéressant lorsqu'il faut chauffer, rissoler, frire, cuire à haute température car elle ne se transforme jamais. Pour des beignets, des fruits rôtis à la poêle… Très bien à la place du beurre dans un gâteau (même si du beurre de bonne qualité ne « craint » rien, si ton gâteau cuit à moins de 180°).
- Rapeseed oil
Contains a good proportion of Omega-3. It's a balanced oil, eaten on its own (without any other oil). Also keep in the fridge to protect its good fatty acids.
OILS TO LIMIT CONSUMPTION
Oils to consume as little as possible (because our modern diet already contains too much Omega-6 and the important thing is really the ratio of Omega-6 to Omega-3).
- Sunflower
- Grape seeds
- Maize
OILS: OUR ADVICE
- Avoid heating rapeseed or linseed oil. Toxic.
- Don't leave your olive oil in the light.
By Myriam Cornu
