In a sea of options like olive oil, vegetable oil, seed oil and even beef fat, choosing the healthiest one can be confusing. While animal fats and butter were staples in traditional cooking for generations, their link to heart disease has led many to search for healthier alternatives.
Health experts remain divided on some oils, especially those made from seeds, like canola and grapeseed. The American Heart Association says there’s no reason to avoid them, but others argue they’re overly processed and may contribute to inflammation when heated at high temperatures. This is especially concerning for people who regularly fry or sauté their food.
Dr. Sanjay Gupta, a neurosurgeon at Grady Memorial Hospital, emphasizes the potential risks.
“When you cook these oils, especially at high temperatures, you may be releasing other chemicals,” Gupta exaplins. “It’s really that pro-inflammatory state that people are most concerned about.”
Experts say that the healthiest choice often depends on your personal health history. If heart disease runs in your family, it’s best to limit saturated fats and choose plant-based oils like olive or avocado oil. And if you’re looking to cut back even more, using an air fryer can be a smart alternative.
