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ALLERGIES: Free Oils to Cook With

November 10, 2011 by Elizabeth DiBurro Leave a Comment

Pampered Chef Kitchen Spritzer

With a dairy allergy and a soy allergy the only alternatives for cooking and greasing your pans is oil and some vegetable shortenings.  All of the spray oils that I have found on the market contain other allergens.  So I knew I had to come up with an alternative. 

I found this great item from Pampered Chef that I use all of the time.  I bought it from my neighbor back in Texas.  http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=610&categoryCode=KW  It’s a spray bottle that you can fill with any type of oil.  It has the ability to pump air into the bottle so that it acts similar to an aerosol container, just what I was looking for. 🙂  

Use the table below to decide which oil is best suited for the type of cooking you’re doing and to your allergens.  It shows the temperature at which all oils start to smoke and go bad.  It also shows which oils are monounsaturated, polyunsaturated and saturated fats.  Also, keep in mind that over 85% of soybean oil, canola oil, and corn oil that is sold in the USA is GM (genetically modified) which may or may not effect which oils you purchase.

Type of Oil
Faren-height
Celcius
Type of Fat
Cooking Use
 Almond 
 420
 216
 M
 Saute, Stir Fry
 Avacado – Refined
 520
 271
 M
 Stir Fry
 Butter
 300
 149
 S
 Baking, Cooking
 Canola – Refined
 400
 204
 M
 All Purpose
 Coconut
 350
 177
 S
 Coating, Confectionary, Shortening
 Corn – unrefined
 350
 177
 P
 Frying, Salad Dressing, Shortening
 Corn – refined
 450
 232
 P
 Frying, Salad Dressing, Shortening
 Flaxseed
 225
 107
 P
 Salad Dressing, Marinade, Stir Fry
 Grapeseed
 420
 216
 P
 Saute, Frying, Salad Dressing
 Hazelnut Oil
 430
 221
 M
 Salad Dressing, Marinades, Baking
 Hemp Oil
 330
 165
 P
 Salad Dressing, Marinade, Stir Fry
 Lard
 370
 188
 S
 Baking, Frying
 Olive – Extra Virgin
 375
 191
 M
 Cooking, Salad Dressing, Saute, Frying, Broil, Baking
 Olive – Virgin
 391
 199
 M
 Cooking, Salad Dressing, Saute, Frying, Broil, Baking
 Palm 
 455
 235
 S
 Cooking, Flavoring
 Peanut – refined
 450
 232
 M
 Frying, Cooking, Salad Dressing
 Rice Bran
 490
 254
 M
 Frying, Saute, Salad Dressing, Baking
 Safflower – unrefined
 225
 107
 P
 Margarine, Mayo, Salad Dressing
 Safflower – refined
 510
 266
 P
 Margarine, Mayo, Salad Dressing
 Sesame – unrefined
 350
 177
 P
 Cooking, Salad Dressing 
 Sesame – semirefined
 450
 232
 P
 Cooking, Salad Dressing 
 Sunflower – unrefined
 225
 107
 P
 Frying, Cooking, Salad Dressing
 Sunflower – refined
 440
 227
 P
 Frying, Cooking, Salad Dressing
 Vegetable Shortening
 360
 182
 P
 Baking, Frying
 Vegetable (soybean)  – refined
 460
 238
 P
 Cooking, Margarine, Salad Dressing, Shortening
 Vegetable (soybean) – unrefined
 320
 160
 P
 Cooking, Margarine, Salad Dressing, Shortening
 Walnut – unrefined
 320
 160
 M
 Saute, Deep Fry, Stir Fry, Grill, Broil
 Walnut – semirefined
 400
 204
 M
 Saute, Deep Fry, Stir Fry, Grill, Broil
  
M = Monounsaturated Fat – This is a type of fat found in a variety of foods and oils. Studies show that eating foods rich in monounsaturated fats (MUFAs) improves blood cholesterol levels, which can decrease your risk of heart disease. Research also shows that MUFAs may benefit insulin levels and blood sugar control, which can be especially helpful if you have type 2 diabetes.

P = Polyunsaturated Fat – This is a type of fat found mostly in plant-based foods and oils. Evidence shows that eating foods rich in polyunsaturated fats (PUFAs) improves blood cholesterol levels, which can decrease your risk of heart disease. PUFAs may also help decrease the risk of type 2 diabetes. One type of polyunsaturated fat, omega-3 fatty acids, may be especially beneficial to your heart. Omega-3s, found in some types of fatty fish, appear to decrease the risk of coronary artery disease. They may also protect against irregular heartbeats and help lower blood pressure levels.

S = Saturated Fat – This is a type of fat that comes mainly from animal sources of food. Saturated fat raises total blood cholesterol levels and low-density lipoprotein (LDL) cholesterol levels, which can increase your risk of cardiovascular disease. Saturated fat may also increase your risk of type 2 diabetes

Filed Under: Food Allergies Tagged With: Product Info, Tips

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