Which oils should I use to cook with?

When it comes to cooking, not all fats are created equal and this can be a confusing subject matter as some oils are healthier for your body, while others can actually cause harm when exposed to heat. Let's break it down:

Understanding Oxidative Damage and Free Radicals

When oils are heated past their "smoke point," they start to break down and release harmful compounds- free radicals. These unstable molecules damage cells and lead to oxidative stress—contributing to inflammation, aging, and chronic disease.

Smoke Points Matter!

The smoke point is the temperature at which oil starts to degrade and release harmful compounds. High-smoke point oils are better for high-heat cooking, like frying, while oils with lower smoke points are better for drizzling on salads or adding to dishes after cooking.

Take a look below to find out which fats are healthy to cook with and which ones to avoid!

The bottom line here is that choosing the right oils is essential for health. Opting for oils with stable fats and high smoke points will prevent the formation of harmful free radicals.