Labelling and Advertised Health Benefits of Cooking Oils Can Be Very Misleading – Learn Which Oils Never To Use
When it comes to dietary fats, the food industry is very careful to market its cooking oil products as ‘heart healthy’, ‘natural’ etc. However much of the food labelling and marketing is not reflecting current nutritional science about the role of fats in the diet and is simply misleading when it comes to the ‘health benefits’ of cooking oils.
It’s not just a case of what the oil is made from, but the processing it has gone through AND what happens to it when you cook with it.
For example, when you cook with polyunsaturated oils (ie most of the cooking oils lining the shelves of supermarkets), which are highly unstable fats, at very high temperatures, you turn those fats into dangerous, cardiovascular disease-promoting trans fats. So it doesn’t matter how “heart friendly” the oil may be labelled – the way you cook with it can completely turn the oil from friend to foe.
The Food Babe has investigated the most common cooking oils and discovered the ugly truth about most of them. She gives the low down on which oils to get out of your pantry immediately and which oils are best to use.
Here’s a summary of her findings:
Oils To Avoid
- Canola Oil
- Cottonseed Oil
- Soybean Oil
- Corn Oil
Oils To Use
- Coconut Oil
- Extra Virgin Olive Oil
- Extra Virgin Sesame Oil
- Hemp Oil
- Red Palm Oil (not to be confused with conflict palm kernel oil)
- Grass-fed butter
(We would also add to this list Organic Cold Pressed Flaxseed Oil – but never to cook with – use only cold as in salad dressings, and always store in the fridge)
For the full details of Food Babe’s investigation on oils go to Food Babe.