September 5, 2016
“We never use any cheap oils — only organic, cold-pressed olive, coconut, & avocado oil” ~ Glenn Whitehead, co-founder of PMK
At PMK, we realize that it’s best to avoid using oil when cooking, but we also realize that that isn’t always possible.
In lieu of complete oil-free cooking, our team of cooks always use the best and healthiest oils to help craft PMK’s signature dishes: cold-pressed Extra Virgin Olive Oil (EVOO), coconut, and avocado oils.
Even with all these health benefits in mind, some advise that it’s still best to avoid cooking with oils all together because they’re processed, meaning the original foods—ie: olives—they’re derived from go to waste once they’ve been pressed for oil.
Dr. Caldwell Blakeman Esselstyne, author of The Prevent and Reverse Heart Disease Cookbook, and T. Colin Campbell, author of The China Study, have prompted PMK’s limited use of oils. Both medical professionals advocate for plant-based eating and suggest that engaging in oil-free nutrition is one of the ways in which we can abolish heart disease.
Esselstyne’s and Campbell’s visions have influenced PMK to substitute the use of oils with juices, water, and other supplements whenever possible. For example, rather than using olive oil in our Mac & Cheese, we use water and seeds.
Check out our vlog for more info on how we use organic oils and oil substitutes in our kitchen!