The right cooking oil is good for your heart, brain, and metabolism and can even help you absorb more nutrients from food. While stocking up on olive oil is a great first step, it's also important to familiarize yourself with other types of oil – for flavor and health. Pay attention to the fat content, and look for an oil that won't smoke when you're cooking on high heat in a wok or frying pan. Then you can turn your attention to the various flavors that oils add to dishes. We asked Dr. Don Hensrud, a nutrition specialist with the Mayo Clinic, to walk us through the flavor, smoke point, and health benefits of a number of oils. Here are nine of the healthiest oils you can buy – and when to use them.
Canola is actually lower in saturated fat than olive oil. It also has a significant amount of monounsaturated fat and boasts some omega-3 fatty acids that have been shown to have a positive effect on blood pressure, cholesterol, and inflammation.
Try it: Canola has a higher smoke point than olive oil and is best for higher-temperature cooking. Hensrud recommends using it for foods where you don't want the oil impacting the flavor. For some, that means it's a smart choice for baking.
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