15/07/2025
I’ve had a lot of questions about COOKING OILS lately. Which oils are okay to use on high heat? Which oils are considered “healthy” and “not healthy”? And what cooking oils do I use on the daily.
Simply put, cooking oils can be broken down into four categories: saturated fats, monounsaturated fats, polyunsaturated fats, and trans fats. So let’s break each fat down so as to better understand their function & relation to health.
Saturated fats (butter, coconut oil, lard, poultry fat, tallow, ghee, etc.): These types of fats are relatively composed of animal fats. These fats do NOT contain a double bond at a molecular level. They are also solid at room temperature, which makes them more stable at high temperatures. Because of this, they don’t go rancid in the body or cells. Instead, they create strong cell walls & s*x hormones.
Monounsaturated fats (avocado oil, olive oil, etc.): These types of fats have ONE unsaturated carbon bond in their molecule. Because of this, they are slightly unstable at higher temperatures and should preferably be eaten with cold foods/dressings. They are liquid at room temperature and can start to turn solid at colder temperatures.
Polyunsaturated fats (safflower, canola, vegetable, grapeseed, palm kernel, soybean, sesame, etc.): These types of fats have MULTIPLE carbon bonds at the molecular level. This makes them highly unstable and go rancid when exposed to higher heats (even the heat of your body!) and light. The rancid polyunsaturated oils initiate oxidative stress in your body, which causes disease and chronic illness.
Trans fats (hydrogenated oils): Overall, these fats have been directly linked to various diseases and chronic illnesses. They are highly unstable at high heats and are 10/10 times already rancid when bought or used. They can typically be found in various processed & baked goods and should be avoided at all cost for optimal wellness.
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