What seed oil should I avoid?
If you’re on a mission to dodge the seed oil villains of the culinary world, start by steering clear of soybean oil. This sneaky little oil is everywhere—salad dressings, processed snacks, even your favorite fast-food fries. It’s like that one guest who shows up uninvited to every party. High in omega-6 fatty acids, soybean oil can throw your body’s balance out of whack faster than you can say “inflammatory response.” Plus, it’s often heavily processed, which means it’s about as natural as a unicorn in a lab coat.
Next up, canola oil—the so-called “healthy” oil that’s not as innocent as it claims. Derived from genetically modified rapeseed (yes, that’s a real thing), canola oil undergoes a chemical process that makes it about as wholesome as a fast-food milkshake. And let’s not forget corn oil, which is basically liquid junk food. It’s high in omega-6s, low in nutritional value, and has a knack for lurking in the most unexpected places, like your “healthy” granola bar. If you’re trying to avoid seed oils, these three are the trifecta of trouble you’ll want to sidestep like a puddle on a rainy day.
Which is the healthiest oil to cook with?
Ah, the eternal kitchen debate: which oil reigns supreme in the health department? Spoiler alert: it’s not the one that makes your fries taste like a carnival. Olive oil often steals the spotlight, and for good reason—it’s packed with heart-healthy monounsaturated fats and antioxidants. But don’t just drizzle it on everything like it’s liquid gold (okay, it kind of is). For high-heat cooking, avocado oil steps up to the plate with its high smoke point and nutrient-rich profile. It’s like the gym bro of oils—strong, versatile, and always ready to perform.
Now, let’s not forget the underdogs. Coconut oil has its fans (and critics), thanks to its medium-chain triglycerides that some swear by for energy and metabolism. And then there’s canola oil, the budget-friendly option that’s low in saturated fat and plays well with most recipes. But remember, the healthiest oil for you depends on how you’re using it. Frying? Baking? Salad dressing? Choose wisely, or your kitchen might turn into a science experiment gone wrong. Pro tip: if your oil starts smoking, it’s not healthy—it’s just drama.