Best Oil For Cooking?
By: Natasha Jones
When oil is processed, heated and exposed to light and oxygen it becomes oxidized, or rancid, and is very damaging and inflammatory to our bodies. This is especially the case with industrialized, unstable, polyunsaturated oils like corn, canola, cottonseed and soy. Avoid these highly inflammatory oils as much as possible. Eat anti-inflammatory foods such as berries, salmon and dark leafy greens and take herbal supplements like turmeric to help reduce inflammation.
Lard, butter and ghee, from good sources, and organic, minimally processed coconut oil are the best fats to use for cooking. Olive oil, walnut oil, avocado oil and sesame oil are fine to use at room temperature as salad dressing or to finish off already cooked foods.. Keep oils in a dark, cool place, and purchase oils in dark glass bottles. Check your oil and oil containing foods, like seeds and nuts, for rancidity by sniffing before use.
Palm oil is another oil that should be avoided. The demand for this oil is causing a devastating impact on the environment and wildlife in rain forest regions all over the world.