You may be without even knowing it.
Oils become rancid when they’re oxidized, primarily through exposure to air, heat and light. This leads to the formation of free radicals. Eating rancid oils makes you vulnerable to diseases like cancer, diabetes and Alzheimer’s.
The oils most prone to become rancid are the polyunsaturated oils, like
It’s very likely that these oils are rancid when you pick them off the grocery store shelf before you even get them home.
These oils should never be heated.
But they are … often.
They’re commonly found in processed foods – baked good and chips, even organic. Check the labels if you have some of these foods at home or the next time you go to the grocery store.
They’re used for cooking when you eat out. Even a famous fast food restaurant that is building a reputation for healthy fast food cooks with soy oil.
What should you use instead?
One of the best oils to cook and bake with is coconut oil. Use it for stir-frying instead of olive oil. Olive oil is best for salad dressings and not recommended to be heated, even though it is a monounsaturated oil, not polyunsaturated.
Duck and goose fat are very stable and highly prized for cooking potatoes in Europe.
Beef and mutton tallow and suet are very stable and also are healthy cooking fats. Just be certain that they are from healthy animals, not factory farmed.
Butter is also a healthy fat for cooking. Try frying your eggs in it for a rich delicious flavor.
Flaxseed oil, a healthy polyunsaturated oil found in the refrigerated section of your health food store, is rich in omega 3’s and can be a healthy addition to your diet. Use it on salads, but never heat it. One thing that I rarely see mentioned about flaxseed oil is that to get the health benefits from eating flax, you need to also be eating healthy saturated fats.