Arthritis Today (November/December 2011) Matthew G. Kadey
If you drizzle extra virgin olive oil over your salads, you’re doing a good job loading up on heart-healthy fats and oleocanthal, which has properties similiar to nonsteroidal anti-inflammatory drugs.
But don’t make it the only culinary oil in your pantry. “Adding a variety of healthy oils to your diet can expose your body to a number of different beneficial vitamins, antioxidants and fats, some of which have anti-inflammatory properties, says Wendy Bazilian , a registered dietitian. Plus, liquid oils are almost always more heart-friendly than solid fats such as shortening and butter, she adds.
Avocado oil: Mild -tasting and rich in monounsaturated fats, it has been shown to boost levels of HDL, or good cholesterol, while lowering C-reactive protein, a marker of inflammation in the blood. Ideal for high-heat cooking such as stir-frying.
Grapeseed oil: It is an excellent source of vitamin E and beneficial polyunsaturated fats, including oleic acid, an omega-9 fatty acid that may help suppress food cravings. It is an ideal cooking oil, and its clean, light flavor works well in marinades.
Safflower oil: High amounts of polyunsaturated fats and the antioxidant vitamin E may improve a number of health measures such as cholesterol levels, abdominal fat, blood sugar, insulin sensitivity and inflammation. Use in dips, salad dressings and spreads such as hummus.
Walnut oil: This oil has more than 10 times the omega-3 fatty acids in olive oil. To preserve its health benefits and great taste, it’s best not to heat this delicate oil. Toss walnut oil with cooked quinoa or roasted root vegetables.