David PerlmutterPresident,, Perlmutter Health Center · Board-Certified Neurologist | Functional Medicine Pioneer | #1 New York Times Best-Selling Author | International Speaker | Host of The Empowering Neurologist Podcast

The Good and The Bad of Cooking Oils

17 Jul 2013 · 1 min

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In this segment, the speaker advises against deep‑frying foods in large quantities of oil because heated, damaged oils can be highly detrimental to health. Instead, he recommends using a small amount of olive or coconut oil to coat the pan for sautéing. When vegetables begin to dry, he suggests adding a splash of water and covering the pan so the food steams, preserving moisture and nutrients. He also highlights the wok as an ideal vessel for cooking vegetables and meat, as its shape retains juices and allows steam generated from added water to finish cooking the food.

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So how do you prepare your foods? A basic question. And a lot of times people end up frying their food. And by and large, you know, we're talking about cooking oils. We really shouldn't be frying our foods using large amounts of oils that then become heated and damaged. The damaged oils are actually far more detrimental to your health than you can imagine. If you want to coat the pan, for example, With a little olive oil or with coconut oil and then sauté the food, that's fine. What you can do is when you're sautéing vegetables, coat the pan with oil, put in the vegetables, and if it looks like they're drying out, add water and cover the vegetables with a lid. A wok is a great way to, to cook vegetables and even to cook meat because you keep the juice and then the vegetables will cook in the steam created by The, the water that you added.