One of the only two oils to use in the kitchen is extra virgin olive oil, which is a monounsaturated fat. It’s healthy for you for sure, but only if you use it as a salad dressing or for low to medium heat cooking. Using it for high heat cooking makes it susceptible to oxidative damage, which means unhealthy results for you.
Polyunsaturated fats (soy, corn, safflower and canola) are the WORST ever to be used in cooking at low heats or any heat, but definitely not high heats. These omega-6 oils are highly susceptible to toxic heat damage because of their double bond structure. The best advice is to THROW THESE OILS OUT!
So why should you throw them out?
There’s a giant misnomer out there that frying these polyunsaturated fats creates trans-fat. This is not the major issue. The FAR bigger issue is that it creates toxic chemicals in the process of frying or cooking at a medium to high heat, destroying the antioxidants in the oil and oxidizing the oil. The result is far worse than what trans fats contain for you when you eat them. Bad, bad, bad.
Did you know that most of the vegetable oils are GMO? This means over 90% of soy, corn and canola oils. Crazy!
Consuming these vegetable oils contributes to the overabundance of damaged omega-6 fats in our diets, which is why we have an imbalance in the ratio of omega-6 to omega-3.
Also, the shelf life of many of these oils is not very long….
So where does that leave us? COCONUT OIL ( :
There is truly only one oil that is stable enough to handle high heat or frying, plus it also promotes both heart health and thyroid function while supporting weight loss….and it tastes AMAZING!! Explore cooking with coconut oil. You won’t regret it.