COOKING OILS

Cooking oils are a staple in our daily lives, each having a smoke point—the temperature at which they become unstable. If you are cooking at temperatures above an oil's smoke point, it's best to avoid using that oil.

Here are 5 cooking oils you should avoid for better health:

It is considered unhealthy due to its high Omega-6 fatty acid content, which can lead to inflammation and increase the risk of health issues such as cancer and heart disease.

It goes through extensive chemical processing and may increase the risk of heart disease, type 2 diabetes, and metabolic syndrome due to its oxidation.

These oils are a major source of harmful trans fats that raise LDL cholesterol, lower HDL cholesterol, and increase the risk of stroke and heart disease.

Rice bran oil has a high smoke point and vitamin E content but excessive omega-6 fatty acids and toxic residues from its extraction process can pose health risks.

It poses health risks due to its high saturated fat content and contributes to environmental damage through deforestation and wildlife habitat destruction.