2195: The Best Oils for Cooking + What Oils Never to Cook With

TWT: The Best Oils for Cooking + What Oils Never to Cook With

Today’s “best oil to cook with” show is by popular demand and it’s a question that has come up over and over on the show…

Plus, there are so many myths regarding smoke points, mono vs poly vs saturated fasts, and if olive oil should ever be used…

We will dive deep into the research and I share exactly what the best oils for cooking are, as well as what oils should never be used to cook with…

Tune into today’s #CabralConcept 2195 for all the details and let me know what you thought in the comments!

Show Highlights & Big Takeaways:

1. Smoke Point

A smoke point of an oil is the temperature at which the oil will burn and produce a steady stream of smoke while cooking.

2. Oxidation

What is often overlooked in favor of choosing an oil for its high smoke point is the fact that some oils with a lower smoke point actually oxidize less even at a higher heat.

3. Polyunsaturated Oils

The more an oil contains polyunsaturated fat the less ideal it is for cooking (and more dangerous to heat or expose to oxygen or light).

Show Notes & Related Podcasts

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