-Coconut oil: full of saturated fats, so it is resistant to oxidation at high temperatures, thus; it is very suitable for high heat cooking and frying. Which reduces or prevents cholesterol and hydrogenated or trans fat formation in food and improves the lipid profile in blood. But everything that is too much is harmful, so it is preferable to use it in moderation.
-Virgin olive oil; It is rich in monounsaturated fats (MUFA) and some polyunsaturated fats (PUFA), which quickly oxidize at high temperatures to turn into the harmful form of "trans" that causes diseases. Therefore, it is preferred for cooking at low temperatures such as steaming or for use raw and has many benefits for the health of the heart and arteries, patients with pressure and those who have an increase in weight.
-Vegetable oil: Most of those found in the market are unfortunately a mixture of refined oils that lack flavor & nutrients, so it’s not recommended at all.
-Canola Oil: Contains a good amount of monounsaturated and polyunsaturated fatty acids in addition to saturated fat, which is suitable for cooking.
-Sunflower oil ;
It has a high burning point, which means that it will not overwhelm you with cooking, in addition to containing vitamin E and omega-6 fatty acids. However, I also recommend using it in moderation.
-Avocado oil:
It has a high burning point, so it can be used comfortably at a high temperature and is great for quick frying.
-Peanut oil:
It is not commonly used but can be used for cooking at medium to high temperatures.
-Walnut oil:
Walnut oil is not suitable for cooking, as its low burning point makes it more suitable for use in desserts, ice cream and fruit salads. It is very useful for people with chronic diseases such as pressure, diabetes, atherosclerosis, obesity and osteoporosis.
-Sesame oil :
It is very high in calories but has a high burning point that makes it suitable for cooking.
There are countless oils out there. Today, as a consumer, you must know which oil to use, when and how to use it.
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