We all try to make healthier choices, and cooking oils are no exception. But not all oils are as good for you as they seem. Some popular “healthy” options can actually do more harm than good. Here’s a rundown of some cooking oils that might not be as beneficial as you think. Try swapping some of these out for healthier alternatives like olive oil, coconut oil and avocado oil instead.
Canola Oil
Canola oil is often heavily processed and refined, stripping it of nutrients. It’s also high in omega-6 fatty acids, which can promote inflammation.
Vegetable Oil
A blend of various oils, vegetable oil is highly processed and often contains trans fats, which are linked to heart disease and other health issues.
Soybean Oil
Soybean oil is rich in omega-6 fatty acids, contributing to inflammation and potentially increasing the risk of chronic diseases.
Corn Oil
Corn oil is high in omega-6 fatty acids and often extracted using harsh chemicals, which can leave behind unhealthy residues.
Cottonseed Oil
Often contaminated with pesticides, cottonseed oil is highly processed and loaded with unhealthy fats that can harm your heart.
Sunflower Oil
While it sounds healthy, sunflower oil is typically high in omega-6 fatty acids, which can disrupt the balance of fats in your diet and cause inflammation.
Grapeseed Oil
Grapeseed oil is marketed as healthy but is high in omega-6 fatty acids and often extracted using solvents, which can leave behind toxic residues.
Rice Bran Oil
Though touted for its high smoke point, rice bran oil is often refined and contains a significant amount of omega-6 fatty acids, leading to inflammation.
Peanut Oil
Peanut oil is prone to oxidation, which can produce harmful free radicals. It’s also high in omega-6 fatty acids, contributing to an imbalanced diet.
Palm Oil
The environmental impact aside, palm oil is high in saturated fats, which can raise LDL cholesterol and increase the risk of heart disease.
Safflower Oil
Safflower oil is high in omega-6 fatty acids and low in beneficial omega-3s, which can contribute to inflammation and an increased risk of chronic disease.
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*Select images provided by Depositphotos.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Hello Gina,
ok
So now I know that every cooking oil in the market is poison.
which one do you use for cooking at home ?
I want to cook using your oil and live a healthy life like you.
thank you,
I use olive oil, avocado oil, coconut oil or ghee when cooking.