bernadette

sesame oil

6 posts in this topic

This isn't something I'd use on a regular basis but I found a recipe that calls for it so just wondering if I need to substitute.

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In the balanced fats and oils sheet it lists sesame oil as ok to use cold. In her book, Melissa talks about using a drizzle of sesame oil on one of the recipies so I guess it's ok. i think it's meant to be used in moderation.

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I found a recipe that calls for sesame oil also. I ended up buying a 100% unrefined sesame oil, but now I'm having second thoughts. It has equal amounts MUFA's & PUFA's, but it's still on the AVOID list. Maybe someone could clarify this for us?

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I use the toasted sesame oil for flavoring--just a touch--a drop or two in soups or in stir fry--well that I use 1 tsp for 4 servings. I certainly wouldn't use it as a main oil source.

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The issue with those oils is heating (which causes damage to the fats, making them unhealthy). Your best bet is to get cold pressed oils and use them with little to no heating.

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