16 doctors weighed in:

What is a good choice for a healthy cooking oil?

16 doctors weighed in
Dr. Yash Khanna
Family Medicine
6 doctors agree

In brief: Healthy cooking oils

Olive oil, canola oil, peanut oil, sunflower oil, soybean oil, flaxseed oil, corn oil, avacado oil almond oil, hazelnut oil, grapeseed oil, sesame oil and walnut oil avoid these oils coconut oil, palm oil, palm kernel oil, saflower oil.

In brief: Healthy cooking oils

Olive oil, canola oil, peanut oil, sunflower oil, soybean oil, flaxseed oil, corn oil, avacado oil almond oil, hazelnut oil, grapeseed oil, sesame oil and walnut oil avoid these oils coconut oil, palm oil, palm kernel oil, saflower oil.
Dr. Yash Khanna
Dr. Yash Khanna
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1 comment
Dr. Carol Van der Harst
Some Nut and seed oils have lovely odor and texture, best used cold (for salads and drizzle). Peanut oil tolerates high heat and is used for stir fry techniques. Olive oil is versatile-- Extra virgin for salads, lower grades are economical for cooking/sauteing. Healthy cooking with oils requires knowledge of proper temperatures to avoid excessive absorption into the food/ maximizing flavor.
Dr. Bettina Herbert
Physical & Rehabilitation Medicine
5 doctors agree

In brief: Number 1 - olive oil

Olive oil contains lots of beneficial and anti-inflammatory compounds.
Not so good for very high heat cooking, though, but perfectly fine for lower heat such as saute'.

In brief: Number 1 - olive oil

Olive oil contains lots of beneficial and anti-inflammatory compounds.
Not so good for very high heat cooking, though, but perfectly fine for lower heat such as saute'.
Dr. Bettina Herbert
Dr. Bettina Herbert
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Dr. Rick Kirschner
General Practice
4 doctors agree

In brief: Depends on how hot

Depends on whether you are using high heat or low heat.
Look into something called the smoke points of cooking oils. You will find a comprehensive chart. We think coconut oil is the best for high heat. I believe it is the only oil that doesn't effect cholesterol. And you can use good olive for low heat situations, like flavorings, gravies, and dressings.

In brief: Depends on how hot

Depends on whether you are using high heat or low heat.
Look into something called the smoke points of cooking oils. You will find a comprehensive chart. We think coconut oil is the best for high heat. I believe it is the only oil that doesn't effect cholesterol. And you can use good olive for low heat situations, like flavorings, gravies, and dressings.
Dr. Rick Kirschner
Dr. Rick Kirschner
Thank
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