BEWARE!
4 OILS THAT CAN BE DANGEROUS FOR HIGH HEAT COOKING
Some oils are unsuitable for high-heat cooking and are better suited for cold preparations or as dietary supplements.
Credit : PEXELS Heating oils to their smoke point causes them to break down, oxidize, and release free radicals, which can negatively impact health and contribute to disease.
Credit : PEXELS Here are 5 oils that can become harmful when used for high heat cooking:
Credit : PEXELS Fish or algae oil
These are omega-3-rich supplements meant to be consumed cold and in small quantities. Avoid using them for cooking.
Credit : PEXELS Flax oil
Rich in heart-healthy unsaturated fatty acid ALA, this oil is best suited for salad dressings and should be avoided for cooking due to its low smoke point.
Credit : PEXELS Palm oil
A calorie-dense oil but has ethical implications as its production is closely tied to deforestation and biodiversity loss in rainforests.
Credit : PIXABAY Walnut oil
This oil, with a low smoke point, is ideal for cold preparations like salad dressings, but also offers anti-inflammatory and anticancer benefits.
Credit : PIXABAY