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Walnut Oil


Walnut oil is a healthy omega-3 oil. This oil group is known as linolenic oil. These should be served cold. Heating omega-3 oils destroys their omega-3 properties. Other omega-3 oils are Canola, Flaxseed, Hemp and Soy.

Walnut oil can be a little pricier than other oils, but many feel its flavors warrant the difference. Walnut oil can be a very tasty addition to cold salads, tuna fish and other cold dishes.

There are many different types of walnuts. You can get walnuts from South America, North America, Europe, Asia and other locations. Once you begin enjoying walnut oil, you might want to experiment with different varieties to see which you enjoy the most. All of the oils have a slightly nutty flavor, as one might imagine! Most commercial walnut oil comes from France.

Walnut oil is 100% oil meaning it has no carbs. Oils and carbs are entirely different food groups. Walnut oil also has no cholesterol or sodium in it.

Oils should be stored in dark locations and should be stored in light blocking containers. If you are buying heat-processed oils in clear containers, you are doing your body more harm than good!

Once opened, oils should be stored in the refrigerator until used. The exception to this is olive oil, which can survive being stored after opened as long as they are kept in cool temperatures. In warmer temperatures an opened container of walnut oil can go rancid in only a few weeks.

Most oils should be used within a year. This gives you the freshest flavors and the best healthy benefits. If you don't use that much oil in a year, just buy a smaller container! That way you get the healthiest oil possible.

Cooking Oil Type and Use Chart
Good Fats, Bad Fats and Ugly Fats
Polyunsaturated and Monounsaturated Good Fats
Good Fats are REALLY Good
Omega-3 Fats, Fish Oil, DHA and EPA
Olives and Olive Oil
Avoid Soybean Oil
McDonalds and Partially Hydrogenated Oils
Trans Fats, Deep Frying and Atkins
Healing the Damage of Trans Fatty Acids

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Content copyright © 2014 by Lisa Shea. All rights reserved.
This content was written by Lisa Shea. If you wish to use this content in any manner, you need written permission. Contact Lisa Shea for details.

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