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Knowing the smoking point of oils is key to healthy cooking. The smoke point is when oil begins to burn and oxidize, causing inflammation and oxidative stress.
Avocado oil shines at high temperatures, boasting a smoking point of 520°F.
While extra virgin olive oil has a lower smoking point, its abundance of polyphenols safeguards against oxidation.
Delicate foods like fish require gentle cooking at low temperatures to preserve easily oxidized unsaturated fats.
Beware of industrial oils like canola and sunflower, which are often processed at high temperatures and already oxidized.
Prioritize oils with higher smoking points and avoid oxidized oils for optimal health.
#HealthyCooking #OptimalNutrition #WellnessTips
9 responses to “The Biggest Mistake You Can Make When Choosing A Cooking Oil”
I never eat consume cooked oil the only oil I consume is extra virgin organic olive oil with maximum acidity 0.5% in room temperature in salads with fresh squeezed lemon . Fish and chicken i steam them no salt or oil added
i usually use butter
Sugar use has actually gone down over the last 50 years, obesity still going up. Think it’s the oils?
Well, obesity is a sign of metabolic syndrome, which is caused by systemic inflammation, poorly functioning mitochondria, etc; the oils do play a large part because they are so widely used, and people have been conditioned to think they are healthy, completely opposite to the truth.
Definetelly not going down, its gone up alot by all the industrialized food, drinks and all market products have either alot of sugar, bad fats, or both.
Particurallybthe problem is carbs in general, people are eating alot of refined carbs and simple sugars so thats the reason for obesity and diabetes rise
What about coconut oil?
Yes I’ve been doing this for a while a person can’t eat out too much though because food places use bad oils! Get in that kitchen and start cooking!
True info which is well orchestrated, segmented, and concisely expressed Siim. 👍
Just use ghee, tallow or coconut oil.