Oils I should use for cooking, from best to worst

This isn’t necessarily true for everyone or for me in every situation, but in general, I need to avoid oils that contain saturated fats. Oils at the top of this list are good for me, ones towards the end are not.

1. Canola oil
2. Safflower oil
3. Sunflower oil
4. Corn oil
5. Soybean oil
6. Olive oil
7. Peanut oil
8. Sesame seed oil
9. Palm kernal oil *
10. Coconut oil *

* – these two shouldn’t even be on the list—they’re that bad.

Saturated fats are bad

Most saturated fats are solid at room temperature. If you don’t have to refridgerate it, that’s a warning sign. I don’t know what I’m going to do with my butter dish now…

Saturated fats raise chloresterol, and are commonly found in animal fats—butter, cream, whole milk, egg yolks, lard, cheese, red meat, bacon, sausage, etc.

Another common source of these baddies are staples of America’s diet: candy bars, cakes, pies, some margarines, fried foods, chips, tortilla chips, most packaged foods, baked goods, Crisco, frosting, some tortillas and peanut butters—but not all-natural peanut butter, which must be mixed (gross) before refridgerating (which makes the bottom part of the jar especially tasty when you get to it).

Unsaturated fats are good

Unsaturated fats, on the other hand, are liquid at room temperature and lower chloresterol. Common sources include cold water fish and poultry, canola oil, flax oil, flax meal, flax seeds, peanuts, walnuts, almonds, cashews, seeds and pistachios.

Cold water fish, flax-based oils/meals/seeds, walnuts and canola oil are especially good because they are also high in Omega 3 Fatty Acids (commonly called as fish oil).

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