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Liquid Gold!!! I completely believe in 'You are what you eat'! .Cooking fats are a critical element of any dish. I try and use ghee, cold pressed oils in my cooking.
I grew up in solapur and I have memories of going to the 'Ghani', an oil mill and getting freshly extracted Safflower and Peanut oil. I have tried to maintain that and cook with cold pressed oils.
I visited the same oil mill when I was there last month, was so happy that it has still survived.
Safflower oil has high levels of monosaturated fats, even at level better than Oilve oil, it's a great cooking fat.
Why is cold pressed and unfiltered better than the alternative? . No heat means antioxidants are preserved
. No heat means vitamins and fatty acids stay intact .No filters means no artificial solvents And all that artificial stuff
The oil looks like liquid gold and the left over fibre is like a cake and fed to the cows and buffalos on the farms.
Our old ways have some rhyme and reason and it's about time we respect those.
I make an effort to choose organic, local and seasonal ingredients for me and the family.
So I chose cold pressed, unprocessed and unfiltered oils.
What oil do you cook with ?
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