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Many people ignore the type of cooking oil when reviewing the diet in their lives, and focus on the type of food being cooked. This is a very superficial belief, as cooking oil may be an important factor in determining the “healthiness” of the meals being cooked.
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The SheFinds website warned of two main types of cooking oils, which are the worst in the eyes of nutrition experts.
1- Soybean and corn oil
Nutritionist Susan Manzi stressed the extent of the harmful effects of soybean oil and corn oil, primarily due to their high content of omega-6 fatty acids.
“Omega-6 fatty acids, although essential in small amounts, can promote inflammation when consumed disproportionately to omega-3 fatty acids,” also known as healthy fats, Manzi said.
This disproportionate consumption, prevalent in the Western diet, contributes to chronic inflammation, which is a precursor to various diseases including heart disease, type 2 diabetes and obesity.
The nutritionist explained, “Excessive intake of omega-6 fatty acids, primarily through highly processed and processed foods that use these oils, exacerbates weight gain by promoting an inflammatory state that can disrupt metabolic health and increase fat storage.”
2- Partially hydrogenated oils
Another type of risky oil, highlighted by Manzi, is partially hydrogenated oils.
These elements are commonly found in processed foods, especially commercial baked goods, and are also frequently found in margarine. They are famous for their trans fat content.
“Trans fats, which are formed by adding hydrogen to vegetable oils, significantly raise bad cholesterol (LDL) while lowering good cholesterol (HDL), doubling the risk of heart disease,” Manzi warns. Furthermore, trans fats contribute to systemic inflammation, insulin resistance, and weight gain. The inflammatory response caused by trans fats leads to cell damage, increasing the risk of obesity and related metabolic disorders. For these reasons, it is best to avoid these oils as much as possible.
The best alternative
In light of these risks, Manzi calls for finding healthy alternatives to these harmful oils, highlighting extra virgin olive oil as an excellent option. This heart-healthy oil is packed with benefits.
She recommends EVOO for its rich content of monounsaturated fats and polyphenols, which provide anti-inflammatory benefits and thus reduce the risk of chronic diseases such as obesity.
The phenolic compounds in EVOO, especially oleocanthal, have anti-inflammatory properties, making them an excellent choice for an anti-inflammatory diet.
