Written by John Immel, Asheville, NCOils are nourishing and prevent dryness. They are satisfying and creamy in texture. 'Oily' is one of the twenty main therapeutic properties called 'gunas' in Ayurveda. Fall, from September through December is the best time of year to eat oils. By eating oils this time of year, you help your body store fat that insulates you from the cold. Spring, from February through till June, is the worst time of the year to consume oils, as your body is naturally purging fats. Eating too much oil in spring causes blood congestion.

The best oils for each dosha

Vata	Olive, sunflower, sesame
Pitta	Sunflower, coconut
Kapha	Corn, Safflower, olive, sesame, mustard

Deep fried food aggravates Vata and Kapha. As the moisture sizzles out of the food, fried food aggravates Vata due to its dryness. Fried food aggravates Kapha due to its heaviness. Very oil food aggravates Pitta because it overstimulated the liver.

Cooking with Oils

Once the oil in the pan starts to smoke, remove the pan from heat immediately. Overheating oil beyond the smoke point causes chemical changes including formation of toxic hydroperoxids and aldehydes, toxic to the body. Avoid cooking with manufactured oils like margarine and crisco. Often, these oils are high in trans fat.

Storing Oils

Store oils in a cool, dry place. Oils should not be stored where they will be exposed to light, heat, or oxygen, which can turn the oils rancid. Rancid oils have an unpleasant aroma and acrid taste. Refined oils will keep longer than unrefined oils.

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