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However, only 15% of coconut oil contains the most precious 8- and 10- length medium chains that you get from Bulletproof MCT oil (more on that in a minute). Not only that, but 60% of it is composed of the 4 lengths of medium chain triglycerides. And thank goodness for that! Coconut oil is loaded with lauric acid and MCTs, including some of the prized ones found in Brain Octane oil.Ĭoconut oil is great for cooking because it’s uncommonly high in saturated fat. Claims stating coconut oil isn’t good for you couldn’t be further from the truth. Fortunately, we now know that there’s no association between coconut oil (saturated fat) and heart disease. Like butter, coconut oil once had a bad reputation due to it’s extraordinarily high concentration of saturated fat. Butter has a higher water content so it doesn’t hold burgers, meatballs, and loafs together as well.
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HIGH HEAT MAGIC BULLET RECIPES FREE
Saturated fats are super stable because their tails don’t have an opening where a free radical can grab an electron and oxidize the fat – the tails are already filled up (“saturated”). Fatty acids can be destroyed by light, heat, and oxygen, and for that reason, when it comes to cooking with heat, saturated fats are the way to go. Those fatty acids determine how the triglyceride behaves, including its stability when exposed to the elements. Nearly all edible fats are triglycerides, meaning they contain three fatty acids bound to a glycerol molecule. The fatty acid composition and stability of the fat can affect the smoke point of your oil, causing it to break down at higher or lower temperatures when exposed to heat, air, and light. Once eaten, these free radicals can wreak havoc on your body and cause all kinds of inflammation. When a fat or oil is heated past its smoke point, it will start to break down and release free radicals into your food. Fats that are overly processed or from shady sources can do far more harm than good.
HIGH HEAT MAGIC BULLET RECIPES HOW TO
How to determine the best fats for cookingĭeliciousness is pretty self-explanatory, but let’s take a closer look at those first three criteria: Nutritional profile:įats can be full of essential vitamins and antioxidants, but the source of the fat and how it’s manufactured make a huge difference in the benefits of the end product. This article outlines some of the best fats for higher-heat cooking based on four criteria: vitamin content, smoke point, fatty acid composition, and…well…deliciousness. If you do cook at a higher heat, though, it pays off to choose an oil that won’t burn or oxidize on you. It’s best to cook all your food below 320° F to avoid carcinogen formation.