A few years ago, coconut oil was being promoted as the healthiest cooking oil to use. As we learned more about this particular oil, it was high in unsaturated fat which is actually bad for us since it increases the amount of bad cholesterol we have.
There are many oils that can add tons of flavor to your cooking such as peanut oil when stir-frying, but it too is not that healthy for us and some of us have peanut allergies.
Vegetable oil is a staple for frying and while not the healthiest, is often preferred for frying many foods.
The healthiest of them all is still olive oil made from pressing olives. Two types; extra virgin and light olive oil are often confused by people. Extra Virgin as best for flavoring foods, while light olive oil has further processing that makes it better for cooking.
Find out more about these different oils in this recent article I found below
Which cooking oil is the healthiest?
By Jessica Brown September 2020
Cooking oils are a kitchen staple. But there’s a lot of conflicting information regarding how healthy each of them are. With so many on the shelves – from coconut to olive, vegetable to canola, avocado to rapeseed oil – how do we know which ones to use, and if we should be avoiding any altogether?
Oils used for cooking tend to get their name from the nut, seeds, fruits, plants or cereals they’re extracted from, either by methods of crushing, pressing, or processing. They’re characterised by their high fat content, including saturated fat, monounsaturated and polyunsaturated fatty acids.
In recent years, coconut oil, which is around 90% saturated fat, has become the latest trendy “superfood”. It’s been hailed as a superfood (including that it’s less likely to be stored in the body as fat and more likely to be expended as energy) – but one Harvard University epidemiologist calls it “pure poison”.