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Best and worst ways of using cooking oil for cutting cancer risk

The article from the Times of India discusses the best and worst practices for using cooking oils to minimize cancer risk. It highlights that the choice of oil and its usage significantly impacts health. Olive oil, particularly extra virgin, is praised for its high antioxidant content and lower risk of oxidation, making it a healthier option. However, the article warns against reusing oils, especially at high temperatures, as this can lead to the formation of harmful compounds like trans fats and free radicals, which are linked to increased cancer risk. It advises against heating oils beyond their smoke point, as this can degrade the oil's nutritional quality and produce toxic substances. The article also recommends not storing oils for extended periods, avoiding deep frying, and opting for methods like steaming or baking. Additionally, it suggests incorporating a variety of oils in the diet to benefit from different nutritional profiles, and emphasizes the importance of moderation in oil consumption to manage overall fat intake.

Read the Full Indiatimes Article at:
[ https://timesofindia.indiatimes.com/life-style/health-fitness/health-news/best-and-worst-ways-of-using-cooking-oil-for-cutting-cancer-risk/articleshow/116442154.cms ]