Not Every Seed Oil is Bad
Guestpert
Dr. Michael Fenster, MD.
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food & cooking
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Michael S. Fenster, MD, better known as Chef Dr. Mike, is one of a handful of physicians worldwide to hold both culinary and medical degrees. He is the only Interventional Cardiologist, Professional Chef, and Professor of Culinary Medicine (at The University of Montana, USA) to do so.
There are a lot of cooking oils to be aware of. Some are good and some are not so good. Here's what you need to know.
Checking behind the scenes: flip over to the ingredients. A good sign to start is if you see that they are cold pressed.
Grape seed oil that is cold pressed is good.
The always popular olive oil is a seed oil. Olive oil that is cold pressed is good, but olive oil can also be manufactured in a hexane extract and then it becomes a problem.
There are some good canola oils.
Avoid corn oils all together.
You don't need a lot of High Heat Stable oils. Stay away from high heat oil if you can. Just keep walking down that aisle.
