For years, my wellness colleagues and I have designated sugar as the number one dietary evil, a true destroyer of health. And, though most people still eat way too much of it, U.S. consumption is finally on a slow decline. But the battle for your health is far from over. There is another killer on the loose and that one is ‘vegetable’ oil. In my opinion, the stuff is just as big a problem as sugar and should be eliminated from our diets just as quickly.
Whether you’re a Michelin-starred chef or an utter kitchen novice, it’s essential to pick the right oils for the job. Some oils are all-purpose culinary workhorses, others should be reserved for special jobs, and some oils, when heat is added, become extremely toxic to the body. So, how to recognize the healthy from the not-so-much?
Canola oil is an extremely common oil used in processed foods, bottled salad dressings and sauces, restaurant meals and prepared foods. Many use it in their own kitchen. You’ve probably heard that it’s heart healthy and on the other hand, some say to avoid it completely.