Isn’t an oil an oil?
While cooking oils are a great multi-purpose tool for any kitchen, they’re not created equal. “It’s important to remember that each oil has a unique set of properties, from nutrient status to smoke point, that makes choosing the right one an important decision,” says Sarah Morgan, MS, a functional nutritionist based in Denver, CO. “Oils have different tolerances to light, heat, and oxygen. The most sensitive oils — unsaturated fats — need to be stored and used in a such a way as to protect the beneficial compounds while other, more stable oils — saturated fats — can withstand light, heat, and oxygen.”
Here’s a little straight talk about good fats and bad fats.