Which Cooking Oil To Use In Your Kitchen? Here's What Experts Say

Cooking oils are beyond simple ingredients; they are essential elements that can improve or degrade our food's vitamins and minerals. Reputable dietitian Neha Ranglani highlights the importance of choosing the correct cooking oils to preserve optimum health.

How to Choose the Right Cooking Oil?

When selecting cooking oils, one of the main factors to consider is how easily they can be harmed by heat, light, and the intake of oxygen. Oils with fragile properties are more likely to oxidize and produce dangerous free radicals when ingested. Oxidative stress has been linked to several health problems, such as heart conditions and premature aging.

Neha advises choosing oils with high smoke points, which are more durable in higher temperatures, to reduce these concerns. Choosing heat-resistant oils, like extra light olive oil or unrefined coconut oil, helps people reduce the amount of dangerous substances that are formed during preparing food, such as frying or baking.

Neha also suggests using the right oil in combination with the procedure of cooking to maximize flavor and dietary value. For example, oils having a higher smoke mark, like peanut oil, are appropriate for high-heat baking or frying, while delicate oils, like flaxseed oil, work best for sauces or finishing touches.

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Being aware of the smoke points and properties of different oils enables people to make decisions that promote their overall health. Through the prioritisation of health-conscious cooking methods and thoughtful oil selection, people can proactively improve the dietary value of what they eat and foster a lifetime of good health.