What oil is the most harmful for cooking: it should be avoided

Oil is a product without which it is difficult to imagine cooking. It is used for frying food, salad dressing, canning, and even baking.

That is why it is extremely important to distinguish between the types of oils on store shelves and understand which ones are best avoided in your diet, Eatthis writes.

Palm oil

No one usually cooks at home using palm oil. However, it can be found in large quantities in processed foods. For example, palm oil is most commonly found in cakes, pizza crusts, chocolate paste, and various baked goods.

Soybean oil

This type of oil, like palm oil, is quite difficult to find on the shelves of regular stores. However, it can easily be found in a large number of commercially prepared foods. Most often, it is included in seasonings, salad dressings, and fried foods.

Corn oil

Corn oil is most commonly used for deep-frying. This oil can cause food allergies, digestive disorders, and also provokes obesity. Experts recommend replacing this oil with regular avocado.

Hydrogenated vegetable oils

This oil is not found in nature, as it is made by adding hydrogen molecules to liquid oils, turning them into a more solid form with an extended shelf life. Avoiding the use of hydrogenated vegetable oils helps to significantly reduce the consumption of trans fats, which harm human health.

Coconut oil

Coconut oil has become very popular in recent years, but consumption should be limited. This oil contains a high concentration of saturated fats, which is why it cannot be called healthy.