As we navigate the complex world of cooking oils, it’s clear that our choices have a significant impact on our health. Gone are the days when hydrogenated vegetable oils were considered a culinary delight, but instead we now know they’re detrimental to our well-being due to their high levels of trans fats. Meanwhile, seeds oils like soybean and sunflower, which were once popular, have seen a resurgence in popularity among some consumer groups.
However, these oils are often pro-inflammatory, meaning they can exacerbate chronic diseases such as obesity, diabetes, and cardiovascular disease. Consuming excessive amounts of omega-6 fatty acids found in seed oils has been linked to inflammation, which is at the core of many non-communicable diseases. In fact, studies have shown that a high soy oil diet can increase gut inflammation in mice.
But there’s hope. By incorporating multiple types of oils into our diets, we can achieve a better balance of fatty acids and minimize the negative effects of pro-inflammatory oils. For example, using avocado oil or palm oil at high heat cooking can help to stabilize the oil and prevent oxidation. Moreover, choosing the right oil for the temperature and duration of heat needed for a particular dish is crucial.
According to Neelanjana Singh, a dietitian and nutritionist, adopting a complementary approach by using two or three oils in a day can be beneficial for our health while providing variety in flavors. By being mindful of the smoke point of each oil and choosing the right one for the job, we can make informed decisions about our cooking oils and take control of our health.
Source: https://timesofindia.indiatimes.com/life-style/health-fitness/health-news/is-your-cooking-oil-choice-contributing-to-chronic-inflammation/articleshow/115631856.cms