Most Cooking Oils

Canola, vegetable, soybean and corn oils are pushed as “heart healthy” choices for both cooking and baking. They’re also in just about every processed, packaged food that you’ll find on your supermarket shelves.

The problem with these oils is that they’re exceptionally high in omega-6 polyunsaturated fats (PUFA’s). Consuming a diet that’s high in omega-6 fats will create system-wide inflammation, which is present in all forms of disease, including diabetes and heart disease.

I would highly encourage you to only cook with coconut oil or ghee, and to use a high quality extra-virgin olive oil for unheated purposes, such as salad dressings or to add some extra healthy raw fats into your meal.

Contrary to what you’ll read in many places, don’t spend big bucks on extra virgin coconut oil for cooking purposes. Instead opt for a high quality refined coconut oil that is not hydrogenated, contains no hexane and is certified organic.