Top 10 Cooking Oils... The Good, Bad & Toxic!

Hello Health Champions. How is it that popular advice on cooking oil is not only difference

between different sources but often completely confident there are few areas as riddled with

misinformation as bad of cooking oil and what kind of fast to cook our food in so today.

I'm going to show you the only way that you can truly know what information to trust and

that is to start understanding just a few basic principles about fats and oils coming

right up there a holistic doctor and a former Olympic decathlete and if you want to truly

Master help by understanding how the body really work make sure you subscribe hit that

bell and turn on all the notifications so you never miss a life-saving video if you

ask a cooking channel what the best oils are they'll probably talk about oils to have a

mild flu and a high smoke point and if you look at a health Channel now they'll start

talking about polyunsaturated vs. saturated fat so he was one of the first places that

I found and I did a search for healthy cooking oil in this showed up and don't worry if you

can't read it because there's nothing worth seeing but basically what they said was that's

flax oil was one of the best cooking oils because it had a lot of healthy fats in it

and they said the butter was kind of in the middle but toward the lower end of the list

and that coconut oil was one of the worst fats to cook in so how did they come to these

conclusions because in my mind this isn't just wrong it is 100% completely backwards

and it's because there are so many misconceptions there's so many myths and we'll go over those

today so you'll have it totally clear about what healthy fat is in the number one misconception

is that polyunsaturated fatty acids are healthy women hold out for the longest time second

misconception is that they confuse the source of the food they think that oh well flax is

healthy there for flax oil must be healthy and apricots are healthy then advocaat oil

in must be healthy they don't understand thesaurus versus the processing and the third thing

is that there's so much emphasis on smoke point without considering at all what the

oil has gone through to have that kind of smoke point probably the worst cooking on

you can possibly choose would be flaxseed oil and this surprises a lot of people say

no hay flaxseed oil that's been good quality oil that has so many health benefits but bear

with me it is because it's very high in omega-3 and now you go wait wait wait polyunsaturated

fatty acid there healthy omega-3 fatty acids are healthy what are you talkin about well

here's what we need to understand that they are indeed part of cell membranes they've

our brains are cell membranes the coverings of all our cells are in large part made by

polyunsaturated fatty acids in particular one called DHA which is extremely important

they also act as precursors for hormones and they participate in different signal Pathways

some of which are anti-inflammatory so there's many many benefits to polyunsaturated fatty

acids they are essential however they are not for fuel by these have very specific tissue

properties that very specific shapes that allow them to participate in the process but

they're not supposed to be burned for fuel so they are not a cooking oil cooking oil

is supposed to be energy to fuel a polyunsaturated fatty acids have some theory important properties

they are also extremely unstable remely so there's smoke point is very very low and with

flaxseed oil to smoke point is 170 degrees Celsius is 225 Fahrenheit and that's just

barely above that of boiling water so if you were to use something like a pressure cooker

that are very popular right now then you would race that cooking temperature even though

you're just boiling things you would exceed the smoke point flaxseed oil and now you take

something that was potentially anti-inflammatory and and beneficial and it becomes damaged

and pro-inflammatory now in order to understand this you have to understand it too few Basics

I'm going to get just a little bit technical of promise I'll keep it very very simple and

you can skip over this because this is part of the whole understanding just a few really

simple Basics what is something that's saturating well a carbon atom has four binding sites

and in a carbohydrate or in a fat or a hydrocarbon which these are talking about carbon and hydrogen

then three of these are going to be occupied by hydrogen on one end and then on the other

end we're going to have a different route than this.

Was going to determine the properties whether it's a solvent or Ketone or a fatty acids

don't worry about what it is just know it it's a group that's different and then we

can have more carbons linked up in a chain so this would be the simplest form of a carbohydrate

is one carbon but if we add more carbons we filled a chain and these change typically

when we talked about the fatty acids in the body they're going to be for the most part

16 carbon long but they can be much shorter a much longer also and the chain goes on until

we get to the end where there's that group again and the reason this is saturated is

that all the positions on the carbon are occupied except for the end where there's this group

all the other places are occupied with hydrogen and these take up space and they kind of push

each other in every direction so that this Carmen Shane becomes straight and keep that

in mind this is going to be really important here with me this will become very important

unsaturated is when in this chain of carbons there's at least one place that has a double

bond a double connection and that means once we hook up all the other atoms and molecules

and groups once it's full it looks different because here where there's a double bond and

we count these four connections we have one two three four so we can't hook up as many

groups anymore because two of the connections are used by the to say molecules and where

we have this double connection that's called monounsaturated it's not saturated anymore

because they're two hydrogen's missing and if we have more than one place then that's

called polyunsaturated and we could have two or we could have three or four or five or

even six and the Brain thing the DHA has 22 carbons in one chain and six of those places

are unsaturated and the reason these double bonds matter is that it changes the shape

of the molecule and changes the properties and this is what you need to understand to

know what to cook with these saturated molecule has hydrogen equally spaced on all signs of

the molecule and the molecule ends up straight and if it's straight then we can pack these

closer together and when the tight there's less wiggle room and this is why these molecules

why these fats are solid at room temperature to a much higher melting points if we have

a double bond somewhere now we're going to have more hydrogen's on one side than the

other and they're going to put the chain in a different direction so we get a little Bend

in it and if we have more than one then it's going to change shape even more and as I said

we can have many many of these double bombs but the more double bonds would have the higher

the melting point of official for example is liquid in the freezer that's of how many

double bonds and has because of the irregular shape these molecules don't it's close to

each other they can of push each other away to the melting point is 1 characteristics

you can observe but here's why it's really important the saturated molecule is stable

has to do with the hydrogens when it's saturated it satisfied all the places of filled but

the more unsaturated it becomes the more stable it becomes because these double bombs are

dissatisfied they are very reactive they're looking for a place they're looking for a

way to fill this vacant space so here are some of the worst cooking oils we already

talked about the flaxseed oil and it's very very low smoke point and this is because the

stable fatty acids are very low saturated is 9% the monounsaturated there are sort of

in between or also very low and the vast majority of fatty acids are polyunsaturated so this

makes the flaxseed oil very reactive why it goes rancid it becomes oxidized in room temperature

in minutes to hours so does that make flaxseed oil a terrible thing will know if you cold

press it and keep it in the freezer and have it as a dietary supplement it's not my favorite

but it does have some benefits but cooking absolutely a bad idea then we have three more

oils in this worst cooking oil category that soyabean canola and safflower and these are

not uniquely bad these are examples of bad oils there's many many others that are similar

but if you understand what they have in common and what they done to them then you can figure

out the other oils as well just three questions we have to understand an answer one why are

these oils the worst second how come there's such a different smoke point even please have

very similar properties in some regards their very very different smoke points like flaxseed

is less than half the smoke point of some of these others and third if smoke point is

a good thing in a cooking oil then how come these are all in the worst category so we're

going to look at a couple more things and this will all become clear this is pretty

typical of what you find in most grocery stores and this is the same all around the world

even though the brand names are different you see something like pure vegetable oil

and that sounds like a good thing because of vegetables we've been told they're so good

for us so then vegetables must be a tremendously good thing it says it's cholesterol-free it

has no trans fats and we all know those are really great things and it says it has over

a thousand mg of omega-3 fatty acids so that call great right well how can all of that

be a high smoke point based on what we just talked about this one in particular is soybean

oil so it has a smoke point 230 degrees Celsius is 450 degrees Fahrenheit very nice high smoke

point so let's look at how they make the soil so I went online and there's a website that

I looked at and I'm sure it's not the only one but they had it very nicely laid out on

how they produce these oils in order to get as much oil out of the seed or the bean as

possible they use solvent extraction in the most popular one is called hexane that's kind

of like gasoline or diesel it's in the petrochemical family then once they've extracted as much

as possible on the oil they have to be solvent eyes it so now they're using heat and steam

and pressure at this solvent out of it again and then they're quick to point out that at

this point this oil is not edible even after they try to remove the hexane this is not

an edible product and we would think that if they started off with something that's

supposed to be food and why would it be inedible halfway through well now they have to refine

it and that is not refining in the sense that we want to think of it as sophisticated or

elegant this just means they're breaking it down and removing things so now they have

to decommit neutralizes bleach it's deodorize it and even in some cases winterize and dewax

it so I don't know about you but this doesn't sound to me like thinks I want done with things

I'm going to consume but it's a very pause oil among chefs especially because it now

has a mild flavor and like most mass-produced Industrial Products it will be shipped around

in Hanks and the end result is refined it has a mild flavor which is quite popular for

cooking it's not supposed to add any flavor to the food it has probably some hexane residues

and yes it has a high smoke point because they have altered it to the point where when

you heat it the next time there's nothing that's really going to come out of it because

they already remove all that stuff now let's look at some of the health consequences of

this plant oil seed oils are usually very high in omega-6 has and this is a polyunsaturated

oil that is essential in small quantities but in large quantities it tents feed into

a pro-inflammatory pathway unlike the Omega threes which are potentially if they're fresh

and whole and undamaged can be anti-inflammatory but once the damage now both pathways are

pro-inflammatory but that's not even the worst part of this the worst part is something called

reactive oxygen species are os that whenever you have a sensitive fatty acid and you expose

it to oxygen and heat and light and pressure now these are going to react the fatty acid

the double bonds are going to react with hydrogen and oxygen and you get something for reactive

oxygen species which are very very damaging to tissues they've done studies with us and

it is almost as bad as sugar in promoting insulin resistance it promotes elevated glucose

levels and most importantly it promotes inflammation and not the huge healthy inflammation that

you get when you hurt yourself as part of healing but you get the chronic low-grade

inflammation that is associated with virtually all degenerative disease that we know of 95%

and probably more of all the Jenner to disease now everything is starting to point together

that these diseases are caused by low-grade inflammation which some of the components

are oxidative damage insulin resistance elevated glucose everything fits together they have

these common mechanisms now let's talk about avocado oil this is going to be the most asked

question at this video is going to be the most controversial and it's going to upset

the most people so what about avocado it has a super high smoke point 520 degrees Fahrenheit

270 degrees C and it is a plant oil right so it should be the jackpot is that one okay

well avocado is a very very healthy food I love avocado and recommended keto friendly

it's all good but gets a big green check mark if we take this avocado and we grind it up

in cold temperature at around body temperature or less and we put it in a big spinner and

we extract the oil that way now we have unrefined extra virgin avocado oil I'm still totally

okay with that just don't cook with however what they're selling as cooking oil and what

they tell you will have a 520 degree smoking point he is not okay and this is a refined

product that have gone through some or most or all of the previous steps that we talked

about in with finding in damaging and they've already heated and process and respond this

and it has all these polyunsaturated fatty acids and all these fatty acids and in the

process of refining this oil to give it the high smoke point they have already damaged

it so even though avocado and extra virgin avocado oil would be good healthy things then

unrefined extra virgin avocado oil I encourage that if you want to use it for a dressing

or something then it's going to have this color look at that carefully it's very very

deep clean it's intensely ring if you find something that's more yellowish or whitish

then you're not talking about the same product anymore and very often avocado oil was promoted

as having a mild flavor of what that means is it is not the kind that you really want

if you want to use unrefined extra virgin avocado oil and use it in a dressing or something

then I'm all for it but what you find is he's going to have this very intense green color

and it will have a very distinct flavor will probably completely take over the flavor of

your dressing which is not a bad thing if you like avocados but if it is mine then they

changed it and this is something that we want to start thinking more and more about with

any kind of oil or really any kind of food that I don't care what it's made from that's

one of my pet peeves when you see a product that says made from were made with as if a

tiny tiny miniscule portion of something is going to all of a sudden turn that terrible

product around like you have Pop Tarts made with Organic strawberries or like saying this

cardboard is gluten-free now it must be a health food right it would be like arguing

that vodka is a health food because it's made from organic potato for that potato chips

upgrade because they're made from organic potatoes and deep-fried in this expeller-pressed

oil it doesn't matter what the oil made from once they superheated they damaged it all

over again and what we have to start thinking is more about how was this food raised is

this chicken healthy I don't know how was it great is this is beef healthy I don't know

how was it raised what war was it Fed so it's not the label that we give something it's

not whether it's chicken or fish or potato it's where has it been and how has it been

processed that has to be more of our way because the biggest problem with our food production

it is nothing like it was 50 years ago it's become an industrialized process navigating

to be fast and oils that I would consider using I don't necessarily use this one a lot

but it would be okay and these are fats that occur naturally in me these are mostly saturated

and monounsaturated very little polyunsaturated to the polio saturated or the super sensitive

the saturated or the most stable and the monounsaturated or somewhere in between so if we use moderate

heat than we typically don't damage these monounsaturated at least not much so she look

at the smoke points these are not super high but they're fairly high so we can do some

medium heat cooking safely with these at this point in the video a lot of people are getting

concerned some are outright angry that you shouldn't tell people to eat saturated fat

is dangerous and other people are more concern is saturated fat okay because we've been told

so long for decades that saturated fat causes heart disease and diabetes obesity but more

recent research shows that the higher your intake of saturated fat to lower the risk

of heart disease lower the risk of diabetes and all-cause mortality so a lot of countries

are actually changing the guidelines and they're removing the upper limit on saturated fat

eat as much as you want the people who most strongly argue against saturated fat they

still believe that it is the saturated fat and cholesterol in the food that somehow get

unprocessed and directly into your arteries and into tissues into a fat stores and they

say the reason you're fat stores have a high degree of saturation similar to that of a

cow is because you eat the cow problem here though is that if you argue that way then

where did the cow get all that saturated fat is it because cows run around and eat each

other I haven't seen much evidence of that when I look into a pasture I see them eating

grass they don't chase each other trying to get a bite because they eat grass that's what

they're supposed to eat and somehow this grass turns into the Tallow into the beef fat 50%

saturated fatty acids why is that because grass is just another form of glucose a carbohydrate

we can't break it down with the cows have and the fat is stored carbohydrate in the

case of the cow it's virtually all carbohydrate because that's all the cows eat in the case

of humans it's a mix of different things anything that we have in excess we store for future

is and the best way to store it is an array show similar to that of other mammals who

are were getting to my recommended oils to cook with fats and oils so I use a lot of

olive oil and it has a low saturation it's mostly monounsaturated so it doesn't have

a super high smoke point even though some people argue that it's actually a lot higher

than this even the extra virgin olive oil might actually be a good bit higher but you

can certainly use it for low and medium heat cooking and the reason it's on the top of

my list is that it's one of a few spots that are unprocessed they don't have to use high

heat they don't have to use solvents it has a strong flavor of the original food because

it is close to that original food I use olive oil for example when I make an omelet and

when you put some olive oil very generously I use it in the pan and then you put the egg

mix in with it that oil is never going to get very hot because the Omelette cools the

pan at the same time so this is something you want to keep in mind when people talk

about high-heat cooking that if the food you cooking cools it then it's still low to medium

heat cooking the next one I use a good bit is coconut oil I don't use it as much as the

others but it is also a natural it is very much only very gently processed it's very

highly saturated and for this degree of saturation you would expect it to have a super high smoke

point which it doesn't and that's because the majority of these saturated fatty acids

are kind of short they're short and medium chain fatty acids and that's why even though

it's saturated it has a lower smoke point and it is usually in a high room temperature

it's liquid even though it's so saturated and number two is my favorite this is the

one I cook with the most butter is a natural product it can be processed without solvents

at a low temperature you can get it grass-fed and has a wonderful wonderful flavor you could

use it for just about anything can this smoke point is not very high so you have to be careful

you can't use it for stir fries and things like that but one thing to keep in mind is

that the reason it has a high smoke point is not because of the fatty acid it's because

it has protein residue in it that's just the nature of butter so if you're careful and

you kind of just pay attention to when that protein starts to Brown and be careful then

you're still not going to damage it's fatty acid in here even if you exceed this my little

bit and the same thing holds true as for the olive oil that depending on what you cook

if the food cools the pan then it's not so much of a problem but if you do want to cook

at a higher temperature than you can also use the and I put that number one on the list

not because it's my favorite Because by the time you remove that residue now this has

a very high smoke point and this is a very natural fats if you wanted to do some stir

fries or high-heat cooking this would be the one to go with a lot of people are going to

be asking especially in the u.s. what about deep frying what if I have to do some deep

frying and the simple answer is you don't ever have to do any deep frying and my recommendation

would be to limit that as much as possible that there's not really a good oil or fat

for deep frying so anytime that you do it you're going to be compromising a lot of things

so if you feel you have to then do it for her birthday do it once a quarter and if you

do with that rarely it doesn't really matter what sort of oil do you use but in general

deep frying it's just not a good idea there's something called repeatedly heating cooking

oil and this is the worst of all kinds this is in fast food establishments where they

use the same oil over and over and over in this is so bad it's a whole research topic

on its own because the more often you keep something the more of these reactive oxygen

species in the Gap but even heating it once you're going to create a little bit of that

same process so I just don't recommend deep-frying find other ways to cook your food when I cook

on the stove when I want to pan fry something I typically use a stainless steel cast iron

or a ceramic non-stick pan you want to avoid the Teflon because they give off toxic fumes

and chemicals and when you use these you typically don't really have to add any or a lot of baths

because a lot of the food will have it on fast so if I cook stage were hamburgers with

ground beef or something I try to find good quality grass-fed is becoming more available

and more affordable and oftentimes will have twenty 25% fat in it and then you don't really

have to add anything food turns out that the weight of go with fat is that saturated fats

are good for you not just for cooking that they're stable and they don't degrade so much

when cooking with them but also that that type of fat is actually very satiating and

it's good for your health that if you eat fat for the purpose of contributing to your

energy Supply then sat it is fast is the best the other side of it the essential fatty acids

they are super important but not for the reason we're in the form that we have been told polyunsaturated

fat even though they're essential you should get them from fresh food because when they're

in the food when they're in the fish when they're in the sea now they're protected in

that tissue in that seed until you eat it but you don't eat it for fuel you eat it for

those specific property that you need for hormones and brain and all the reasons you've

been told that polyunsaturated fats good and you find them and Seed oils that is a misconception

it is wrong it's a lie never ever try to get your unsaturated fatty acids from and oil

if you enjoy this video and you'd like to learn more about how the body works and how

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