6 Types Of Cooking Oil To NEVER Eat

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6 Types Of Cooking Oil To NEVER Eat
Graphic © herbshealthhapiness.com. Photo © Tang Yan Song / Shutterstock.com (under license)

Ok, let’s see how knowledgeable you are on the subject of cooking oils.

Which of the cooking oils on our list are truly healthy and which are VERY unhealthy? Which should you cook with, which should you put on the salad, and which should you just avoid? Do you know? Some of these listed below (but not all) have even been found to cause immediate heart attacks after meals (from hospital surveys of heart attack patients) because they cause such massive inflammation in your body…

Soybean oil
Olive oil
“Vegetable oil” (generic)
Coconut oil
Sunflower oil
Hemp seed oil
Flax seed oil
Grapeseed oil
Almond oil
Cottonseed oil
Safflower oil
Canola oil
Corn oil

Ok, make a mental note of which ones you would skip.

1. Low temperature healthy (but don’t cook with): Hemp, flax, and olive are good at lower temperatures (i.e. for salad dressing) but not very well suited to high-temperature use (i.e. for frying) because the heat degrades the nutrients in them and generates toxic byproducts.

2. The rest: Now, Let’s take a look at which are the BEST and which are the WORST oils, and why… (this is a brilliant, eye-opening health tutorial):

6 Common cooking oils to NEVER eat – and why you should avoid them

The page linked above shows you everything you need to know about healthy vs unhealthy oils. It’s more important than ever to know what you are eating. From now on, start asking questions about your food: What is it, actually? Where did it come from? Is this food helping or harming my body?

Please share this post with your friends and family to help protect their health.

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