Furthermore, the refining process can produce small amounts of trans fats in these oils. Trans fats are known to raise bad cholesterol (LDL) and lower good cholesterol (HDL), increasing the risk of heart disease, stroke, and type 2 diabetes. Even in trace amounts, trans fats can be harmful over time.
If you’re looking for healthier alternatives, consider oils that are less processed and more stable at high temperatures:
Extra Virgin Olive Oil: Rich in antioxidants and monounsaturated fats, olive oil is great for low to medium-heat cooking.
Coconut Oil: With a high smoke point, coconut oil is perfect for high-heat cooking.
Avocado Oil: Known for its high smoke point, avocado oil is ideal for frying and other high-heat cooking methods.
Ghee or Clarified Butter: Ghee has a high smoke point and adds a rich flavor, making it ideal for high-temperature cooking.
While canola, corn, and vegetable oils are affordable and widely available, they come with potential health risks, especially when used frequently. To improve your health, consider switching to oils with better stability and nutritional value. This simple change can help reduce inflammation, minimize exposure to harmful compounds, and support overall well-being. Next time you cook, choose oils that are better for both your food and your health.
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