Healthiest Cooking Oils: 7 Oils to Use and 7 to Avoid

November 15th, 2021

By Dr. Edward F. Group

Guest Writer for Wake Up World

When it comes to the cooking oil in your cupboard, plant-based oils made from fruit, seeds, nuts, and grains are the way to go. They are a healthier choice than animal fats which have all the health disadvantages of meat. From familiar olive oil to exotic macadamia oil, plant-based oils can be rich and flavorful or light and neutral. You can use them for sautéing, frying, baking, roasting, and drizzling on salad.

However, not all cooking oils are created equal. They all offer different benefits (or detractions) to your health. And, depending on your intended use, some work better for high heat cooking while others are better for low-temperature baking or salad dressings. Here is what you need to know to make the best choices for your health.

Why Using Healthy Oil Is Important

Our bodies require three types of macronutrients: proteins, carbohydrates, and fats. Cooking oil, which is liquid fat, is a convenient source of fatty acids, the building blocks of fats. They help with vitamin absorption, energy storage, and controlling inflammation. You need the right balance of essential fatty acids in your diet. Alpha-linolenic acid (ALA), an omega-3 fatty acid, and linolenic acid, an omega-6 fatty acid, can only be obtained from food — including cooking oils. Ideally, you should consume one omega-3 for every two omega-6s, but most people get about 16 times as many omega-6s than omega-3s.[1]

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