Without oils, cooking would be difficult. These fats help us to sauté vegetables, marinate meats and prevent roasts from drying out. But much of what we've been taught about healthy cooking oils is wrong.
When people use vegetable oils for cooking, they generally look for a bottle of canola, soy, sunflower, or corn oil (if not a combination of these). Since these oils are low in saturated fat and high in unsaturated fat, we have been led to believe that they are the best types of oils for healthy cooking. You can buy best oil for salads through https://www.ostro-organics.com/ostro-shop/.
Bad fats, bad Omega-6s
Omega-3 fats are all the rage these days. People eat foods fortified with flax oil and take fish oil supplements. But did you know that omega-3 fats are only beneficial when a different type of fat, called omega-6, is low? If the amount of omega-6 you eat is large, no matter how much omega-3 you eat, you will end up with inflammation problems that lead to chronic illness.
And what type of fats do you think are mainly in the most common vegetable oils? That's right, omega-6! (Also, some trans fats are added in good measure).
The benefits of saturated fat
As a result, previous scientific evidence condemning this fat was based on poor data, and it turns out that saturated fat has more health benefits than you might imagine, including improved cardiovascular risk factors.
But the most important thing to keep in mind is that saturated fat does not break down at high temperatures. Due to the chemical structure of unsaturated fats, they oxidize to form free radicals and go rancid at the high temperatures we need to cook.