What oils are best to cook with? Confusion around this question has been around for decades and health advice encouraging cooking with oils such as grapeseed oil, rice bran oil, sunflower oil and canola oil is now considered by many health experts to be one of the largest contributors to chronic illness.

A new study that compares the effects of heat on a variety of oils has just come out in May, and goes beyond the usual approach that investigates smoke point as the determining factor of whether an oil is good for us or not. Jo and Fouad discuss the findings of this study, which really helps to shed some light on this confusing topic.

Click here for the study on oils, from ACTA Scientific Nutritional Health

Other podcasts on the topic of oils, fats and cholesterol:

Fouad’s Story: Fats, Carbs & Healthy Eating

Low Carb, High Fat, with Christine Cronau

Fat Adapted: Using Healthy Fats as an Energy Source