Erika’s Post – Tips on Oils
There has been some recent concern regarding consumption of oxidized oils and increased risk of heart disease. The evidence is limited and controversial.
Research still supports replacing saturated and trans fats with unsaturated fats (olive oil, canola oil, safflower, avocado, soybean, fish).
To minimize oil oxidation, follow these tips:
- Store oils in a cool, dry place, out of sunlight, away from any heat source
- Olive or vegetable oils can be stored for 12 months unopened, 3-5 months after opening, and 4 months after opening if refrigerated
- Nut oils can be stored for 6-12 months unopened, 3-8 months after opening, and 6-8 months after opening if refrigerated
- Avoid buying large containers of oils that go unused in above time-frames.