Comparing the Health Values of Cooking Oils

Our cooking oils and their substitutes harmful to health, but are they necessary evils that we should use to make a meal? Or like any other food, your choices will add health benefits to your meals. We will point out that, in fact, there are healthy options along with some very unhealthy ones. But even when you use the right ones, moderation is always in order.

Therefore, when we look for the Organic Almond Oil that is healthier for us, we will look for those that have more stability against heat. As the least stable is polyunsaturated, the most stable is the saturated one, with the monounsaturated in the middle. When creating our list, then, we will look for those that are composed of natural saturated fats that are the least reactive to heat and light and will be the least inflammatory in our body when used in the kitchen.

Our list will include:

1. Tropical oils. Coconut and palm oils are great as they are very low in polyunsaturated and are mostly natural saturated fats. However, its main benefit is lauric acid, which helps us fight many harmful bacteria and viruses.

2. Extra virgin olive oil. Because it is primarily monounsaturated, it is considered moderately stable. But most dietitians would recommend using it only for low-temperature cooking. It has a distinctive flavor and many heart-healthy ingredients, plus it has a long shelf life.

Keep in mind that if you're watching your calories, all oils, even the highest-rated ones, are calorie heavy. Cooking with oil or technically oil substitutes makes food taste better, and choosing wisely won't be harmful to your health, but always use in moderation.