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Argan Oil

Posted by Deborah Orlick Levy, MS, RDN on

I’ve been buying Argan oil for years now to keep my hair from frizzing. I’m sure I’m not the only one who has been saved from those humid and rainy “bad hair days” because of its amazing properties.

Imagine my surprise when I discovered that I could use it for cooking too (well, not really cooking, more like finishing) and I was intrigued and wanted to know more.

Here’s the scoop: Argan oil is chock full of vitamin E and fatty acids but its important to note that the cooking oil is different from the cosmetic oil you use in your hair. That said- don’t drizzle the hair product on your salad.

The first thing you’ll notice about the Argan cooking oil is the hazelnutty kind of aroma. It’s delectable! It gets this delicious smell from being toasted before being bottled. It can be added to almost anything that doesn’t get cooked or at the end of the cooking process but do not use it to cook because it doesn’t have a high heat point and wont hold up well. I love it in my hummus recipe, drizzled on my salads, added into my yogurt smoothies, and as a dipping oil.

It’s a new year and a time for new beginnings. I tried out Argan cooking oil for the first time and I’m thrilled I did.

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