Cooking oil tips
There are dozens of other oils just waiting for a space in your kitchen cabinet. Which ones should you steer away from? The answer is complicated.
“I don’t like to say there’s anything we should always avoid, except perhaps trans fats in the food supply,” says Maya Vadiveloo, an assistant professor in the department of nutrition and food sciences at the University of Rhode Island. “There might be a recipe that calls for coconut oil and it will enhance the flavour of that recipe, even though it is higher in saturated fat and not as health-promoting as other oils. I don’t advocate a complete restriction of anything from people’s diets for the most part, aside from trans fats.”
Vadiveloo is less concerned about which oils you’re using and more concerned about how much is being used and why. “It’s a concern when people think something is particularly health-promoting and use it in whatever quantity they want,” she says. “Even if it is beneficial to preferentially use oils high in unsaturated fats, you still need to keep energy balance in mind and not over consume them.”
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