Oils – Which to cook with?

Most vegetable oils, nut oils, and seed oils are fats that cause inflammation. Corn oil, peanut oil, soy oil, safflower oil, canola oil, sunflower oil, cottonseed oil, and grapeseed oil have no place in a healthy household pantry. Outside the house I know it’s hard to control consumption of these oils. But if you feel achy, tired or just “old”, then you should really try to eliminate these oils.

Avoid soy and corn oil – they are unhealthier than canola.

Butter, coconut, red palm, lard and other pasture-raised animal fats (duck) are the only fats you should be cooking with.

Extra virgin olive oil and unrefined, untoasted sesame seed oil are great fats to add to dishes after cooking (think pouring over salads, veges). You can heat olive oil a bit (keep it under 325 degrees F) but never the sesame oil as you’ll destroy the benefit of the sesamin, which acts as a natural anti-inflammtory.

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