Why These Oils Are Not Ideal for Cooking: What You Should Know

At the grocery store, oils like canola, corn, and vegetable oil are often marketed as cooking essentials due to their low cost and widespread availability. However, recent insights suggest that these oils may not be the best option for your health, especially when used at high temperatures. Here’s why you might want to rethink using these oils in your cooking:

1. High Omega-6 Fatty Acid Content
Canola, corn, and vegetable oils are typically high in omega-6 fatty acids. While omega-6 is an essential nutrient, the typical Western diet already contains an excess of it. This imbalance between omega-6 and omega-3 fatty acids can contribute to inflammation in the body, which has been linked to various health problems such as heart disease, obesity, and other inflammatory conditions.

2. Refined and Processed
These oils undergo heavy processing to extract oil from corn, soy, or other vegetables. The process involves high heat and chemical solvents like hexane, which strip the oils of their natural nutrients and antioxidants. The result is a highly refined product that is less nutritious and often devoid of beneficial compounds.

3. Low Smoke Point
see continuation on next page

NEXT PAGE