Cooking oils

When it comes to cooking, not all oils are created equal. Here’s the bottom line: some oils are better suited for cooking than others. Why? Simply because they can handle the heat better, making them less dangerous to your health. And that’s a big deal, especially when using higher heat. With that in mind, the context of today’s article is the toxicity, oxidation, release of free radicals, and degradation of oils for cooking (rather than heart health, or weight loss, or everything else under the sun). Here are a few safe choices: 1.light or refined olive oil (here the word ‘refined’ means without the combustible solids found in extra virgin oil, which can degrade into harmful oxidation products during high-heat cooking) 2.clarified butter (ghee) 3.Palm oil or coconut oil All of the above have a higher smoke point and are lower in polyunsaturated fats. If you are leaning towards just medium-heat cooking, such as gentle sauté, stewing, baking, or braising, all of the above would work, as well as butter. Source: © The Health Sciences Academy ®. All Rights Reserved. Read more: https://thehealthsciencesacademy.org