The Problem with Some Oils
Certain oils present issues primarily due to their low smoke points, high levels of unstable fats, and processing methods. Let’s delve into each factor to understand their impact.
Low Smoke Point = Harmful Compounds
The smoke point of oil is the temperature at which it starts to break down and produce free radicals, acrid flavors, and potentially toxic compounds. Oils with low smoke points like flaxseed oil, walnut oil, unrefined olive oil, and pumpkin seed oil are best reserved for raw uses like salad dressings rather than high-heat cooking methods.
High in Unstable Polyunsaturated Fats
Some oils contain high amounts of polyunsaturated fatty acids (PUFAs), which are healthy in moderation but can become unstable and trigger inflammation when exposed to high heat. Examples include corn oil, soybean oil, unrefined sunflower oil, and cottonseed oil.
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