Most food today is prepared with a little oil and whether we believe it or not. A lot of the companies who produce these processed foods do not tell you, but “common sense” should highlight that to you. Whichever way, you do use oil at some point in your life, but are you aware whether the one you are using is good for you are not? There are so many available oils on the market, and if you are not careful, you could be cooking yourself to death without even knowing. However, though it may stipulate a particular oil is right for you, the need to use it in moderation is still critical. As such, we have done some research on the best and worse oils to use in your kitchen, and a lot of them might shock you…
Good Oils VS Bad Oils (Cooking)
Olive Oil
Olive oil is one of the best choices when it comes to using cooking oil in your kitchen as it is made from ripe olives and is rich in heart-healthy benefits. You can use this oil for things like baking, saute, or for adding to salads and bread. However, it may not be the best to use for deep frying as it has a slow break-down and processing time when placed on heat.
Avocado Oil
Using avocado oil in your kitchen may have a lot of benefits for you as it is high in monosaturated fatty acids, which is great for your heart health. Avocado oil is also great for maintaining a healthy cholesterol level and improve the absorption and use of many minerals the body needs to function effectively. This oil has a high smoke rate, and as such, it is perfect for frying, searing, and sauteing.
Coconut Oil
Coconut oil may vary based on users, but either way, it should be used with a little caution as it is high in saturated fat. When stored at room temperature, it becomes solid, and this will trigger a lot of people to believe it will do the same once consumed. Coconut oil is said to contain certain fatty acids that the body does not break down so easily, so for people who suffer from cholesterol, it is best to avoid this oil.
Sesame Oil
Sesame oil is said to be one of the best heart-health oils and is safe for consumption. It is great for cooking, and using it lightly will be great for making stir-fry, sauces, and salads. It is naturally made and does not use preservatives.
Grapeseed Oil
Using grapeseed oil might be considered a great option as its saturated fat is considerably low, yet have a high smoke rate. As such, it is good for cooking, baking, and grilling. It may have a few nut particles which make it perfect for adding to your veggies and salads.
Canola Oil
Canola Oil has a great smoke point compared to many other oils and, as such, is great for high-temperature cooking. It doesn’t have as much flavor as many other oils, so adding it to bring up the taste of salads and dressings may not be the best choice. Canola does not have much-saturated fat, which makes it a great choice.
Canola Oil
Palm Oil
Palm Oil may not be one of the best to use as it is high in saturated fat and can be a risk ingredient for those who suffer from heart disease and diabetes. A lot of people tend to use it then drain it in a paper towel – that still does not make it safe.
Sunflower Oil
Sunflower oil is rich in vitamin E, low in flavor, but has a high smoke point. This type of oil is high in omega-6s, which is pro-inflammatory (against the omega-3s that are inflammatory). You don’t want to consume so much of this omega as it can affect the body.
Peanut Oil
Peanut oil is a great choice to use in the kitchen but has one of the highest content of monounsaturated fat. It is excellent at high temperatures and has a unique flavor to make your food taste stand out.
Soybean Oil
This oil is an extract from vegetable (soybean) and is one of the most commonly used for cooking. Soybean oil is famous for drying and is widely used as a base product for making printing ink and oil paint.
Corn Oil Many people know this one as maize oil and is extracted from corn. It is used mainly for high-temperature cooking like frying due to its high smoke point. Corn oil is also used in the making of margarine and not as expensive as other oils.
