Doctor Reveals the Best Oils for Cooking and Which to Ditch

A growing number of vocal supporters have begun advocating for eliminating seed oils from American diets. Although once promoted as a healthy alternative to animal fats, increasing scientific evidence suggests otherwise. While options like avocado and olive oil contain healthy fats, they are not ideal when used at high temperatures.

So what can you cook with? In this video shared on August 27th, a doctor discusses four readily available options that do not become rancid with heat.

It can be challenging to discern what's healthy and what's not, but thankfully, Dr. Saladino (@ paulsaladinomd ) makes these choices easy to understand. If you're old enough to remember when most foods were cooked in animal fat, you might also remember how unbelievable they tasted. Unfortunately, over the last 30 years, the push to use vegetable fats has taken over in most restaurants, home kitchens, and processed foods. Sadly, with unprecedented rates of obesity, diabetes, and other metabolic disorders, it doesn't appear they have improved our health.

Related: Man Lists the Dirty 8 Seed Oils and Why They're So Detrimental to People’s Health

Oils to Avoid

Dr. Saladino explains that even if an oil has a high smoke point, that's different from its peroxidation value , which tells us when an oil will turn rancid. Fats high in monounsaturated fats have a lower value, whereas those high in polyunsaturated fats (PUFAs) have a higher value.

1. Margarine -without hesitation, he tells us we should never buy it and avoid even looking at it. Ha! That's easy-to-follow advice.
2. Seed oils, such as canola, soybean , and other highly processed varieties, should be removed from our diets, whether we are heating them or not.
3. Avocado and olive oil contain healthy, monounsaturated fats, but the polyunsaturated fats they also contain become damaged and unstable when heated. So, while they are a healthy option for salad dressing, they are not ideal for cooking.

Best Fats and Oils for Cooking

1. Coconut oil's low peroxidation value contributes to its long shelf life and stability, even under conditions that promote oxidation, such as exposure to heat and air.
2. Beef Tallow , also known as beef fat, adds a rich, buttery flavor to foods and contains essential fat-soluble vitamins. Its low peroxidation rating makes it an excellent cooking option, as it will not turn rancid rapidly.
3. Butter—This doctor prefers raw butter if you can get it, but depending on where you live, that may not be an option.
4. Ghee, which is clarified butter, is better for heating to high temperatures because its milk solids have been removed, preventing it from burning.

The best part about cooking with animal fats or coconut oil is the fantastic flavor of everything you prepare. Once you taste the difference, making the switch is easy.