Integral part of our lives, oil and cooking. Good oils, bad oils, challenging theories. All these can become a little bit confusing to many of us. You have to remember that even good oils can be bad for you in excessive amounts, especially if they are not a pure nature product. Nasty chemical refining processes, balance, composition, prolong shelf life ruining them. Fatty acids in oils sold for cooking purposes is different than anything we were ever exposed to throughout evolution. A good can become bad if it’s not balanced. But today we’re only going to shed some light on good and bad in cooking. As it turns out some of the praised healthy oils can become really bad for you when used at too high temperatures.

Oils and Smoking Point

The smoking point is referred to the temperature that causes oil to start smoking. It not only can reduce the amounts of antioxidants found in the oils removing one of the oil’s positive health benefits, but also it can change their chemical composition from good to bad, making the god fat become bad, to say nothing of producing toxic fumes and harmful cancer causing free radicals. I think that’s good enough reason to think again when using healthy oils for cooking. As the rule of thumb the more refined the oil, the higher the smoke point, which means better for cooking in high temperatures. Just make sure you avoid chemically processed version and use naturally refined oils. The smoke point also relates only to fresh oil. If it’s re-used, it loses integrity. Never reuse it. Always try to keep oil from reaching its smoke point, store it in a dark place, never overcook foods or fry them for long periods. Choose high-quality cooking oils which are naturally refined. They will be more expensive, but they will have a higher smoke point and will hold up better during frying.

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