For decades, the food industry suggested that vegetable oils such as corn, soybean and canola were "healthier" to use while cooking. However, updated research and studies have shown the opposite.
Vegetable oils are highly refined, highly processed, and highly unstable. These unsaturated fats are oxidized when heated, making them highly inflammatory and at high risk of causing disease.
DITCH: Refined Oils (Canola, Corn, Soybean, etc.)
Their adulteration process affects the digestive system (due to poor and toxic quality
Can lead to cancer, diabetes
Causes immune dysfunction
SWITCH TO: Cold-Pressed Oils (Extra Virgin Olive Oil, Coconut Oil, Avocado Oil)
Reduces severity of arthritis and asthma
Rich source of vitamin E
Boosts immunity
Which oils to cook with and why:
Extra Virgin Olive Oil
Monounsaturated fatty acids in EVOO can reduce risk of cardiovascular disease and stroke
Best for: salad dressing, roasting, sautéing
Smoke point: Extra Virgin 325-375°
Coconut Oil
Firm at room temperature because it is composed of 90% saturated fat
Is a rich natural source of medium-chain triglycerides (MCT plays a role in lowering weight, and decreasing metabolic syndrome, abdominal obesity and inflammation)
Best for: baking, quick sautéing
Smoke point: Extra Virgin 350°
Avocado Oil
Has one of highest levels of healthy monounsaturated fats of all oils
Low in polyunsaturated fats
Best for: Frying, roasting, baked goods
Smoke point: Virgin 375°
To summarize, try to avoid these oils when possible:
Canola Oil
Corn Oil
Soybean
Sunflower Oil
Grapeseed Oil