Heavily Processed and Refined
Inexpensive oils often undergo intense chemical processing and refining to prolong shelf life, leading to a loss of nutrients and potentially harmful trans fats. Be cautious of vegetable oil blends, margarine, and highly refined versions of canola oil.
Better Alternatives for Cooking
Opt for stable, heat-resistant oils like extra virgin olive oil (for low-medium heat), avocado oil (with a high smoke point), coconut oil (rich in stable saturated fats), and ghee or butter if dairy is suitable for you.
In conclusion, being mindful of the oils to avoid in cooking not only preserves the flavor of your dishes but also safeguards your long-term health. Stick to oils that are stable, minimally processed, and suitable for the cooking temperature you require!
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