5 Cooking Oils That Could Be Killing You

It’s crucial to make informed choices in the kitchen to support your overall well-being and this could mean avoiding some cooking oils that could kill. Here are five of the most dangerous cooking oils to be aware of and how you can make sure you aren’t consuming them unknowingly.

Palm oil

Palm oil is rich in saturated fats, which, when consumed in excess, can contribute to heart disease. Moreover, the production of palm oil has been linked to deforestation and habitat destruction.

Corn oil

Corn oil, like vegetable oil, contains high levels of omega-6 fatty acids. An overabundance of omega-6 fatty acids in the diet can lead to inflammation. To balance your omega-6 intake, complement your diet with foods rich in omega-3 fatty acids.

Soya bean oil

Widely used in processed foods, soybean oil is another source of excessive omega-6 fatty acids. It’s better to choose unprocessed soy products and use soybean oil in moderation, alongside a diet rich in omega-3 sources like fatty fish, flaxseeds, and walnuts.

Canola oil

While considered a healthier option compared to some other cooking oils that quietly kill, canola oil should still be chosen carefully.

It contains a mix of omega-3 and omega-6 fatty acids, and it’s advisable to opt for non-genetically modified (non-GMO) varieties.

Olive oil

Olive oil is renowned for its health benefits, particularly when used for drizzling over salads and dishes. However, it has a lower smoke point than some other oils, which means it’s not suitable for high-heat cooking.

To preserve its nutritional value and prevent the release of harmful compounds and free radicals damaging your health, iIt is most suitable for dressings and cooking at low temperatures.

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