The only types of oil I personally use are extra virgin olive oil, avocado oil and coconut oil (obv).

If you’re still cooking with “vegetable oil” like canola oil, I highly recommend switching to a more stable oil like coconut oil or avocado oil. 


Almost all vegetable oils have multiple double bonds between atoms in their molecular structure, which results in it being more susceptible to attack by free radicals that can damage the molecule. 

What does this mean for you?

Basically these oils are unstable, meaning they are prone to oxidation and going rancid – which can lead to various health problems (chronic inflammation being the most common)

I also only use olive oil for drizzling over cooked vegetables or salad dressings, as it has a low smoke point which means heating it to high temperatures can change it’s molecular structure and also destroy many of the nutritional properties.

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