Don’t Cook with Oils!
Regardless of the oil variety and long before it’s particular smoke point, heated oil is damaged unhealthily during the process of cooking. This carcinogenic (cancer promoting) heat damage is not safe for consumption and because it’s done frequently and with many foods, day after day and year after year, your exposure to its ill-effects are numerous. The healthier alternatives when cooking with heat, are boiling water or steam, as well as animal or vegetable broths (made from scratch or purchased) and poaching.
Healthy cooking includes steaming, sautéing in broths and poaching over lower heat temperatures and for shorter periods of time. If you insist on cooking with oil, olive and canola oils of any variety are not recommended, rather use organic high-oleic sunflower or safflower oils; they withstand high cooking temperatures best. Moreover, use organic extra virgin olive oil after the cooking is done to spruce up the dish!
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