Coconut oil is highly resistant to oxidation at high temperatures, meaning it is great for cooking on high heat and using certain cooking methods such as frying. It is, of …
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Jars and Bottles. Olive Oil – use non-virgin olive oil a basic cooking oil and extra-virgin for drizzling over cold vegetables or salads. Mustard – enjoy as a condiment or for …
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Eat low-carb snacks. Low-carb tapas. 5 g. Fill your pantry and fridge with low-carb essentials so you can quickly make a platter with one or more of these low-carb snacks …
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Decades ago, fat was the culprit. We gobbled up anything and everything that was low-fat or even better, no fat, with little to no regard for calories, carbs or the quality of the …
Six ways to stay low carb or keto when you don’t want to cook 1 Drink tea or coffee. 2 Eat low-carb snacks. 3 Reheat leftovers. 4 Do minimal cooking.
Low carb experts have been touting the wonderful benefits and properties of coconut oil for years. It has remarkable anti-fungal and antibacterial characteristics, keeps solid at room temperature and lasts longer than other unsaturated cooking oil, thanks to its high lauric acid content.
But a used oil is not only dangerous for health, it is also capable of spoiling food (which absorbs the oil) and it finally has strange colors and flavors. But, as if all that wasn’t enough, reused oil has an additional danger when something fried has little protein and a wide base of sugars.
A quick look reveals a staggering number of options, including olive oils and ones that are made from various nuts, vegetables, and seed. Different oils will have different characteristics, i.e., they may have low or high smoke points that affect the quality of your low carb meals.