Put down the oil…

Since starting on this health journey, one of the most shocking things I learned is that not all oils are safe to cook with. Is this news to you too? I wouldn’t doubt it. Many of us have never been told that any difference exists between the oils we choose to cook with – and I want to change that right now!

The important difference between oils is in the stability of the fats. All fats have a temperature at which point they oxidize – or in other words – go rancid. Polyunsaturated fats – which up until this point we thought were healthy – actually have a very low temperature point at which they oxidize. I’m sure you’re wondering now what rancid or oxidized fat will do to your body… so let me explain it in a little more detail. Oxidized fats contain free radicals which various studies and theories have connected oxidative stress due to free radicals to:

So what has polyunsaturated fats in it? Some of your favourites like sunflower seed oil, canola oil, walnut oil, sesame oil, vegetable oil, peanut oil, and most definitely – MARGARINE!

For further understanding, I would recommend watching this great video I found explaining the differences between the different fats we consume.


2 Comments Add yours

  1. That’s a pretty disturbing list. I definitely don’t use many oils when cooking, just enough to prevent food from not sticking to pots and pans, but maybe even thats too much. Hmm, things to consider!

    Liked by 1 person

    1. There are alternatives that I will be speaking about in my next post! 🙂 I personally use coconut oil and avocado oil for everything now!


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