Most people use cooking oils in a variety of meals on a regular basis, but did you know that some oils are harmful to your health when heated?
The healthiest cooking oil relies entirely on the type of cooking you do.
The type of cooking you perform will determine which cooking oil is the healthiest.
This means that heating an oil past its smoke point not only damages the flavour and may unintentionally give your dish a bitter taste, but it also increases the risk of a fire.
However, many of the nutrients in the oil breakdown, releasing chemicals known as free radicals.
These dangerous substances can impair your health and possibly cause cellular damage, which can lead to disease.
As a result, It's crucial to think about whether the oil you're using is still safe to eat after it's been heated.
If you're doing a stir fry, you'll want an oil with a high smoke point — "oil that is stable under higher temperatures, meaning it won't get oxidised, smoke, or turn rancid and potentially dangerous for consumption."