Can heating cooking oil change its nutritional properties?
Yes! So the oil you decide to buy also needs to be based on how you intend to use it. Some of the healthiest oils become unhealthy when heated above certain temperatures. The “smoke point” refers to the temperature at which a cooking oil starts to break down and burn. In general, lighter coloured more refined oils have a higher smoke point and are best suited for deep-frying, stir-frying and sauting. Safflower, sunflower, soybean, sesame, canola, corn, grapeseed, peanut, almond, avocado, and refined olive oils have a higher smoke point. Unrefined oils such as extra virgin and virgin olive oil have a lower smoke point and are best used for salad dressings and marinades. Flaxseed, walnut and hemp oils should not be used for cooking since heat destroys their essential fatty acids. These oils should be used as a condiment or in salad dressings and stored in the refrigerator. Nut oils such as walnut, almond, hazelnut, macadamia, and pumpkin seed have a distinctive rich taste. Use them in dr
