The Slick Truth About Cooking Oils

When cooking with oils, there are a few important things to consider.

  1. What are you using the oil for: frying, sautéing, or drizzling on food? Also, from a culinary standpoint, what flavors are you looking to enhance your food? For example, when I cook Asian cuisine I like to use sesame seed oil. I love the flavor of truffle oil,  so I like to drizzle it on potatoes after they have been cooked or potato chips.
  2. It is important to buy a healthy oil, so look for one high in nutrients and antioxidants and that has a good balance of omega-3’s and 6’s and even some incorporation of omega-9’s.
  3. Avoid buying GMO oil.  Assume that canola, soybean, and corn oils are genetically modified unless they say NonGMO or organic.
  4. Different oils need to be used at different cooking temperatures. If you heat oils past their smoke point, then you are oxidizing the oil and releasing free radicals that can be carcinogenic.  This also, will deplete their nutrients.
  5. All oils can go rancid if exposed to light, heat, and air, therefore it is important to store your oils in a dark and cool environment.  If an oil goes rancid you can typically smell and taste it. Reused oils go rancid quickly, and I recommend throwing them out.  Rancid oils can release free radicals, called oxidative rancidity, and adversely affect your health.

My list of Oils with their Associated Smoke Point

For frying, searing meat and woking – *avocado oil (520), ghee (485), which is a fat, not an oil, look for organic or grass fed, light sesame oil (410),  sunflower oil (460)

For sautéing – unrefined sesame oil (350), butter (350), which is a fat, not an oil, look for organic or grass fed, *grapeseed (420), virgin olive oil (420), olive oil (350) coconut oil (350)

For drizzling or salad dressing – flaxseed (225) or *extra virgin olive oil (EVOO) (320)

For baking – coconut oil (350) and *organic canola oil (400)

* The oils I personally use the most in each category.

Genetically Engineered Food- Is it Safe?


Here’s the scoop about GMO’s.  GMO stands for genetically engineered organism.  Are they safe?  The verdict is still out. In rat studies, massive tumors were exhibited at age 13 months old in rats that were fed a small portion of their diet (11% being Genetically modified). In humans this study equates to tumors showing up in our bodies at age 43 if only 11% of our diet is genetically engineered. 95% of corn, canola, soybean, cottonseed, and sugar beet grown in the US is GMO.  If you see any product with any of these foods you can assume it is GMO unless it says organic or non-GMO.  Currently GMO products do not need to be labeled.  GMO are banned in 27 countries excluding the USA.

This is how it works.  Genetically engineered seed (GE seed) is made to be Roundup ready or glyphosate (the main chemical in Roundup weed killer) resistant. So when the seed is sowed and a baby plant starts to grow, farmers spray round up to kill the weeds near the crop.  Now they have room to plant more crop? All the weeds die but the genetically engineered crop which is resistant to weed killer grows and the glyphosate gets into the cell matrix.  Problem? Yes! 1)The chemical spray cannot be washed off the crop and glyphosate is classified as a ‘probable carcinogen’ by the World Health Organization.  2) Milkweed is dying off and now the monarch butterfly population is suffering because it is their favorite food. 3) As mentioned before, probably genicatically engineer food is not safe for human consumption. 

How to eat non-GMO

1) Avoid corn, soy, cottonseed, canola, and sugar beet

2) Look for products that say non-GMO

3) Buy organic

4) Avoid PLU codes ( product look up codes that start with the number 8).  For example bananas are 4011, organic bananas are 94011, and GM bananas are 84011.

5) Shop at grocery stores that promise that they do not sell GMO.  Trader Joe’s is one of them.

6) Avoid farm raised fish

7) Avoid eating out at restaurants that don’t promise non-GMO and avoid processed foods.

8) Eat organic poultry and eggs only.

9) Buy grass fed beef, because it is not grain fed.

My Tips for Traveling with Low Back Pain

Let’s face it, it’s hard to drive long distances with back pain.  The ideal situation would be to get out of the car every 20-30 minutes to stand, move around, or stretch, but that’s not too practical, especially traveling long distances.  Here’s my tricks to try to bring relief to the low back pain sufferer. […]

[Continue reading…]

My Protocol for Getting Rid of Poison Ivy Naturally and Quickly

Since my daughter was little, she has been extremely allergic to poison ivy.  I’ve had to come up with a method that was both safe and natural to get rid of it quickly.  Poison ivy can be contracted from direct contact with the plant or also from contaminated clothes, garden tools, and even pets. 1) […]

[Continue reading…]

Lamb Meatballs

Marc and I made these delicious lamb meatballs last night using Sabra’s hummus and tzatziki sauce.  Here’s our recipe. Enjoy with cut up veggies with hummus and roasted asparagus. Ingredients -1 lb of ground lamb (we bought lamb shoulder and trimmed and ground it ourselves with one onion) -2 oz of Sabra classic hummus -1/2 […]

[Continue reading…]

Natural Remedies for the Common Cold

This past fall I had the honor of teaching at Western Connecticut State University and I wrote and taught a class never been offered before on food as medicine, supplements, herbs and homeopathy.  I taught each section individually and then at the end of the semester, as a class, we used all of what we […]

[Continue reading…]

Stress and the Effect on One’s Health

   The key to optimal health is the avoidance of stress (see types of stress below) and the implementation of healthy habits.  One of the most important jobs I have as a chiropractor is to help people discover their sources of stress and eliminate them or help improve them.  I also, teach people healthy habits […]

[Continue reading…]

The King of Antioxidants – Chocolate

    Oh thank God for chocolate or I should really say raw cacao!  There about 40 different health benefits of chocolate.  Number one in my book, is that it is nature’s most powerful antioxidant.  It is much higher in antioxidants than red wine, blueberries, green tea, gogi berries and acai.  Let me define some parts […]

[Continue reading…]

Just Say NO to Sugar

   Sugar is getting some bad press recently.  It’s consumption has been linked to obesity, diabetes, heart disease, Alzheimer’s, and cancer. Sugar raises triglyceride levels, promotes cavities, lowers your immune system, feeds bacteria, yeast, and some cancers.  Simply put, sugar is devastating to your health.  According to Dr. Mercola, sugar is more addictive than cocaine, […]

[Continue reading…]

A Healthy Polenta Recipe

  Marc and I love this recipe.  We have made it as an appetizer and served it at our dinner parties and have made it for a main dish for dinner when we don’t want something so filling.  It is easy, quick, and delicious.  I make this polenta dish a little different each time, depending on […]

[Continue reading…]