Vegetable oils will oxidize when exposed to heat, even cooking at low temperatures. Even if stored in a cool place, these oils will oxidize over time at nothing more than room temperature.
This is because vegetable oils (except coconut oil, which is saturated) are unsaturated fats, which means, chemically speaking, that they contain carbon-to-carbon double bonds, which are vulnerable to oxygen’s “hopping on” and attaching.
The attachment of oxygen across these chemical bonds creates a toxic molecule which is not healthy to ingest. Millions of these unhealthy molecules may exist in a bottle of corn oil, or safflower oil, or other vegetable oils.
Thus it is never wise to cook with vegetable oils.
Monounsaturated oils, though still unsaturated, are less so, because they have fewer potential oxidation sites than polyunsaturated oils. An example of a monounsaturated oil is olive oil. Canola oil is also a monounsaturated oil, but it is processed with heat and toxic chemicals that make it undesirable.
Choose healthy oils and fats: organic, cold-pressed olive oil, organic, unrefined coconut oil, and organic butter.
