The Food 411: Ever wonder why you shouldn’t heat certain oils?

 

Did you know?   Vegetable oils contain mostly heat-sensitive polyunsaturated fats. When heated, these fats turn into toxic compounds, ie: trans fat. So even if the label doesn’t say so, you may be consuming transfat.

So what oil should I use for cooking?  Its all about geometry…

Due to their structure, saturated fats are able to resist a heat-related damage called oxidation because they do not have any room for oxygen to squeeze in.

Monounsaturated fats, such as olive oil, have room for one oxygen molecule making it relatively safe to cook with at low temperatures.

Polyunsaturated fats are not safe. They have room for 2 oxygen molecules. But instead of making oxidation twice as nicely to incur damage, it makes it billions of times more to occur.!

Checkout Fats are Our Friends for more info…

 

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