Vegetable oil is the main enemy in my kitchen. Research has confirmed that vegetable oil can damage body cells, molecules degenerate, cause heart problems, depression, cancer and Alzheimer's. Not to mention that it is loaded with saturated fat, trans fat, leading to weight gain, type 2 diabetes and other serious diseases. It's name "vegetable oil" does not necessarily mean that it is made with vegetables. Along with: canola oil, corn oil, soybeen oil, sunflower oil, seed oil, cottonseed oil, safflower oil. These are all highly processed and refined. They are high in omega-6 fats and are often produced with seeds or corn filled with chemicals and genetically modified.

Besides this, studies have found that when cooking with these oils, some of the carcinogenic compounds actually vaporize and may contribute to lung cancer when inhaled. Therefore it is very important to know what is the Smoke Point or whatever is the temperature at which the fat and oil begins to break down into smoke. It is very important to minimize exposure to noxious and carcinogenic compounds. You should only cook with healthy oils that are stable at high temperatures.
I try to consume oil as little as possible, but when I do I use healthier alternatives. There are other types of oils that do not damage your health and give essential nutrients. Coconut oil, avocado oil, olive oil, sesame seed oil and hemp seed are good choices.

* Coconut, avocado and extra virgin olive oil are the most commonly used in my house. Here are some of their nutritional benefits and how I use them: ⬇https://www.facebook.com/jodyclarkonmyway/posts/1642945825921062:0