Don’t Believe All The Health Hype About High Smoke Point Cooking Oils! 🍳 🤔
Smoke point ≠ safest frying oil… and that misconception may have had us cooking with the wrong fats for years. 🍳❌
❌ I used to fry foods with avocado oil even, grapeseed oil thinking it was “healthier” because of their relative higher smoke points..
But new research proves I was WRONG!
Here’s what the study showed:
👉 It’s not all about smoke point for choosing an ideal cooking oil – it’s about the possible toxic byproducts created when high heat begins to break down the cooking oil: You can end up with:
❌ Polar compounds that can be both carcinogenic and can lead to neurodegenerative issues
❌ High oxidation levels from the denaturing process can break down antioxidants like polyphenols
❌ The healthy fats can be broken down and allow the formation of trans fats
For example: grapeseed oil 🥑 actually produced approximately twice the amount of polar compounds when heated to frying levels despite its higher smoke points.
🫒 But, Extra Virgin Olive Oil, with its lower smoke point, held up better to the frying heat thanks to the high levels of polyphenols and other antioxidants that protect against oxidation and degradation.
So, which is better for cooking with, Olive Oil or Avocado Oil?
✅ Extra Virgin Olive Oil (EVOO) is better for high heat despite the lower smoke point compared to most types of Avocado Oil, but EVOO in general is most beneficial when kept at room temp or low heat to preserve as many antioxidants as possible…plus let’s be honest it would be a little expensive in a deep fryer lol…
Here is the full list:
🟢 BEST / Most Stable
🥇 Extra-Virgin Olive Oil — 8.47%
🥈 Coconut Oil — 9.3%
🥉 Virgin Olive Oil — 10.71%
Peanut Oil — 10.71%
Avocado Oil — 11.6%
Olive Oil (refined) — 11.65%
🟡 Moderate Breakdown
Rice Bran Oil — 14.35%
Sunflower Oil — 15.57%
🔴 WORST / Most Breakdown
Grapeseed Oil — 19.79%
Canola Oil — 22.43%
In my opinion the best oils / fats for high-heat frying is actually COCONUT OIL and Grass Fed Beef Tallow!
Study Name: Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating
29 Comments
Its Fahrenheit Not Celsius We Use Fahrenheit In Cooking Never Celsius
Just eat raw or bbq everything no more issues about oils
Hello, thank you for all the info. Can you speak about different rice cookers, vacuum cleaners and pots and pans. Can you compare them. I just bought a tiger induction rice cooker from Japan for over $200 since they use ceramic over the tiger they sell in Costco much much cheaper not sure if they use aluminum.
Who gives a shit, burned oil just tastes bad
Beef Tallow is the ONLY thing I will fry in.
😮 Is it healthy to cook with the extra virgin olive oil recommended for frying like “Bertolli Cooking Olive Oil”? Thx!
‼️WHO IN-THE-FUCK COOKS SOMETHING FOR 6-HOURS‼️
Thank you for your new video about smoke point etc. With the proper research, I commented how I disagreed with your other video a few weeks ago. I will subscribe now
Thnak you 😊
What about algae cooking oil? I've seen it used in a video for searing steaks 🔥🥩
That's why the Romans were so strong.
Olive oil💪👊😁
Butter!!
Still,if you are going to fry, it's better to use EVOO. The loss of polyphenols is the result of it neutralizing oxidation (a good thing). You can still get the polyphenols buy using EVOO in other foods or as a shot.
Have you looked into coconut oil? How it's processed. I heard Kirkland brand buys from manufacturers that sell the cheapest. So they aren't consistent with the quality of the product sold at Costco. Also, some coconut oil are processed with hexane. True?
I no longer trust the “non-gmo” label, you realize 90% are fake. There only 7 companies who own all the food companies.
Fried food is unhealthy so both choices are bad.
This guy told his teacher she forgot to dot the I
Add the oil(regardless)after cooking is the real science
Great for those results! I always doubted that trend. In Spain we have been cooking with olive oil for thousands of years.
Common sense guys. Dont cook a steak with olive oil or fry anything. Stick to tallow in general.
Just cook with lard, tallow or butter.
Thank you so much for your video information. I really appreciate it. God Bless You and Your Family 😊
Even after watching the videos and comments im still lost, is it ok fry chicken or beef cutlets with evoo or coco oil or is this bad. Don’t really mind loosing benefits just don’t want anything toxic
I always suspected that smoke point didn’t equal oxidation point, but could never “prove” it! And yes, 99.99% of people believe what you used to…
One of many reasons why I prefer to prepare what I consume myself at my place. Eating out or even having family/friends cook can end up being not good.
I use this olive oil and it’s fantastic. The best I’ve ever used.❤
Can anyone tell me in short which one to choose?? 😢😢😅
Where would ghee fall in all of this?
What about Algae oil. Used a lot with stainless cookware. Has a smoke point of over 485 degrees Fahrenheit.