Top10 cooking oil for category god and bad toxic

 Hello Health Champions. How is it that popular

advice on cooking oil is not only difference.  

between different sources but often completely

confident there are few areas as riddled with

misinformation as bad of cooking oil and what

kind of fast to cook our food in so today.

I'm going to show you the only way that you

can truly know what information to trust and

that is to start understanding just a few

basic principles about fats and oils coming

right up there a holistic doctor and a former

Olympic decathlete and if you want to truly

Master help by understanding how the body

really work make sure you subscribe hit that

bell and turn on all the notifications so

you never miss a life-saving video if you

ask a cooking channel what the best oils are

they'll probably talk about oils to have a

mild flu and a high smoke point and if you

look at a health Channel now they'll start

talking about polyunsaturated vs. saturated

fat so he was one of the first places that

I found and I did a search for healthy cooking

oil in this showed up and don't worry if you

can't read it because there's nothing worth

seeing but basically what they said was that's

flax oil was one of the best cooking oils

because it had a lot of healthy fats in it

and they said the butter was kind of in the

middle but toward the lower end of the list

and that coconut oil was one of the worst

fats to cook in so how did they come to these

conclusions because in my mind this isn't

just wrong it is 100% completely backwards

and it's because there are so many misconceptions

there's so many myths and we'll go over those

today so you'll have it totally clear about

what healthy fat is in the number one misconception

is that polyunsaturated fatty acids are healthy

women hold out for the longest time second

misconception is that they confuse the source

of the food they think that oh well flax is

healthy there for flax oil must be healthy

and apricots are healthy then advocaat oil

in must be healthy they don't understand thesaurus

versus the processing and the third thing

is that there's so much emphasis on smoke

point without considering at all what the

oil has gone through to have that kind of

smoke point probably the worst cooking on

you can possibly choose would be flaxseed

oil and this surprises a lot of people say

no hay flaxseed oil that's been good quality

oil that has so many health benefits but bear

with me it is because it's very high in omega-3

and now you go wait wait wait polyunsaturated

fatty acid there healthy omega-3 fatty acids

are healthy what are you talkin about well

here's what we need to understand that they

are indeed part of cell membranes they've

our brains are cell membranes the coverings

of all our cells are in large part made by

polyunsaturated fatty acids in particular

one called DHA which is extremely important

they also act as precursors for hormones and

they participate in different signal Pathways

some of which are anti-inflammatory so there's

many many benefits to polyunsaturated fatty

acids they are essential however they are

not for fuel by these have very specific tissue

properties that very specific shapes that

allow them to participate in the process but

they're not supposed to be burned for fuel

so they are not a cooking oil cooking oil

is supposed to be energy to fuel a polyunsaturated

fatty acids have some theory important properties

they are also extremely unstable remely so

there's smoke point is very very low and with

flaxseed oil to smoke point is 170 degrees

Celsius is 225 Fahrenheit and that's just

barely above that of boiling water so if you

were to use something like a pressure cooker

that are very popular right now then you would

race that cooking temperature even though

you're just boiling things you would exceed

the smoke point flaxseed oil and now you take

something that was potentially anti-inflammatory

and and beneficial and it becomes damaged

and pro-inflammatory now in order to understand

this you have to understand it too few Basics

I'm going to get just a little bit technical

of promise I'll keep it very very simple and

you can skip over this because this is part

of the whole understanding just a few really

simple Basics what is something that's saturating

well a carbon atom has four binding sites

and in a carbohydrate or in a fat or a hydrocarbon

which these are talking about carbon and hydrogen

then three of these are going to be occupied

by hydrogen on one end and then on the other

end we're going to have a different route

than this.

Was going to determine the properties whether

it's a solvent or Ketone or a fatty acids

don't worry about what it is just know it

it's a group that's different and then we

can have more carbons linked up in a chain

so this would be the simplest form of a carbohydrate

is one carbon but if we add more carbons we

filled a chain and these change typically

when we talked about the fatty acids in the

body they're going to be for the most part

16 carbon long but they can be much shorter

a much longer also and the chain goes on until

we get to the end where there's that group

again and the reason this is saturated is

that all the positions on the carbon are occupied

except for the end where there's this group

all the other places are occupied with hydrogen

and these take up space and they kind of push

each other in every direction so that this

Carmen Shane becomes straight and keep that

in mind this is going to be really important

here with me this will become very important

unsaturated is when in this chain of carbons

there's at least one place that has a double

bond a double connection and that means once

we hook up all the other atoms and molecules

and groups once it's full it looks different

because here where there's a double bond and

we count these four connections we have one

two three four so we can't hook up as many

groups anymore because two of the connections

are used by the to say molecules and where

we have this double connection that's called

monounsaturated it's not saturated anymore

because they're two hydrogen's missing and

if we have more than one place then that's

called polyunsaturated and we could have two

or we could have three or four or five or

even six and the Brain thing the DHA has 22

carbons in one chain and six of those places

are unsaturated and the reason these double

bonds matter is that it changes the shape

of the molecule and changes the properties

and this is what you need to understand to

know what to cook with these saturated molecule

has hydrogen equally spaced on all signs of

the molecule and the molecule ends up straight

and if it's straight then we can pack these

closer together and when the tight there's

less wiggle room and this is why these molecules

why these fats are solid at room temperature

to a much higher melting points if we have

a double bond somewhere now we're going to

have more hydrogen's on one side than the

other and they're going to put the chain in

a different direction so we get a little Bend

in it and if we have more than one then it's

going to change shape even more and as I said

we can have many many of these double bombs

but the more double bonds would have the higher

the melting point of official for example

is liquid in the freezer that's of how many

double bonds and has because of the irregular

shape these molecules don't it's close to

each other they can of push each other away

to the melting point is 1 characteristics

you can observe but here's why it's really

important the saturated molecule is stable

has to do with the hydrogens when it's saturated

it satisfied all the places of filled but

the more unsaturated it becomes the more stable

it becomes because these double bombs are

dissatisfied they are very reactive they're

looking for a place they're looking for a

way to fill this vacant space so here are

some of the worst cooking oils we already

talked about the flaxseed oil and it's very

very low smoke point and this is because the

stable fatty acids are very low saturated

is 9% the monounsaturated there are sort of

in between or also very low and the vast majority

of fatty acids are polyunsaturated so this

makes the flaxseed oil very reactive why it

goes rancid it becomes oxidized in room temperature

in minutes to hours so does that make flaxseed

oil a terrible thing will know if you cold

press it and keep it in the freezer and have

it as a dietary supplement it's not my favorite

but it does have some benefits but cooking

absolutely a bad idea then we have three more

oils in this worst cooking oil category that

soyabean canola and safflower and these are

not uniquely bad these are examples of bad

oils there's many many others that are similar

but if you understand what they have in common

and what they done to them then you can figure

out the other oils as well just three questions

we have to understand an answer one why are

these oils the worst second how come there's

such a different smoke point even please have

very similar properties in some regards their

very very different smoke points like flaxseed

is less than half the smoke point of some

of these others and third if smoke point is

a good thing in a cooking oil then how come

these are all in the worst category so we're

going to look at a couple more things and

this will all become clear this is pretty

typical of what you find in most grocery stores

and this is the same all around the world

even though the brand names are different

you see something like pure vegetable oil

and that sounds like a good thing because

of vegetables we've been told they're so good

for us so then vegetables must be a tremendously

good thing it says it's cholesterol-free it

has no trans fats and we all know those are

really great things and it says it has over

a thousand mg of omega-3 fatty acids so that

call great right well how can all of that

be a high smoke point based on what we just

talked about this one in particular is soybean

oil so it has a smoke point 230 degrees Celsius

is 450 degrees Fahrenheit very nice high smoke

point so let's look at how they make the soil

so I went online and there's a website that

I looked at and I'm sure it's not the only

one but they had it very nicely laid out on

how they produce these oils in order to get

as much oil out of the seed or the bean as

possible they use solvent extraction in the

most popular one is called hexane that's kind

of like gasoline or diesel it's in the petrochemical

family then once they've extracted as much

as possible on the oil they have to be solvent

eyes it so now they're using heat and steam

and pressure at this solvent out of it again

and then they're quick to point out that at

this point this oil is not edible even after

they try to remove the hexane this is not

an edible product and we would think that

if they started off with something that's

supposed to be food and why would it be inedible

halfway through well now they have to refine

it and that is not refining in the sense that

we want to think of it as sophisticated or

elegant this just means they're breaking it

down and removing things so now they have

to decommit neutralizes bleach it's deodorize

it and even in some cases winterize and dewax

it so I don't know about you but this doesn't

sound to me like thinks I want done with things

I'm going to consume but it's a very pause

oil among chefs especially because it now

has a mild flavor and like most mass-produced

Industrial Products it will be shipped around

in Hanks and the end result is refined it

has a mild flavor which is quite popular for

cooking it's not supposed to add any flavor

to the food it has probably some hexane residues

and yes it has a high smoke point because

they have altered it to the point where when

you heat it the next time there's nothing

that's really going to come out of it because

they already remove all that stuff now let's

look at some of the health consequences of

this plant oil seed oils are usually very

high in omega-6 has and this is a polyunsaturated

oil that is essential in small quantities

but in large quantities it tents feed into

a pro-inflammatory pathway unlike the Omega

threes which are potentially if they're fresh

and whole and undamaged can be anti-inflammatory

but once the damage now both pathways are

pro-inflammatory but that's not even the worst

part of this the worst part is something called

reactive oxygen species are os that whenever

you have a sensitive fatty acid and you expose

it to oxygen and heat and light and pressure

now these are going to react the fatty acid

the double bonds are going to react with hydrogen

and oxygen and you get something for reactive

oxygen species which are very very damaging

to tissues they've done studies with us and

it is almost as bad as sugar in promoting

insulin resistance it promotes elevated glucose

levels and most importantly it promotes inflammation

and not the huge healthy inflammation that

you get when you hurt yourself as part of

healing but you get the chronic low-grade

inflammation that is associated with virtually

all degenerative disease that we know of 95%

and probably more of all the Jenner to disease

now everything is starting to point together

that these diseases are caused by low-grade

inflammation which some of the components

are oxidative damage insulin resistance elevated

glucose everything fits together they have

these common mechanisms now let's talk about

avocado oil this is going to be the most asked

question at this video is going to be the

most controversial and it's going to upset

the most people so what about avocado it has

a super high smoke point 520 degrees Fahrenheit

270 degrees C and it is a plant oil right

so it should be the jackpot is that one okay

well avocado is a very very healthy food I

love avocado and recommended keto friendly

it's all good but gets a big green check mark

if we take this avocado and we grind it up

in cold temperature at around body temperature

or less and we put it in a big spinner and

we extract the oil that way now we have unrefined

extra virgin avocado oil I'm still totally

okay with that just don't cook with however

what they're selling as cooking oil and what

they tell you will have a 520 degree smoking

point he is not okay and this is a refined

product that have gone through some or most

or all of the previous steps that we talked

about in with finding in damaging and they've

already heated and process and respond this

and it has all these polyunsaturated fatty

acids and all these fatty acids and in the

process of refining this oil to give it the

high smoke point they have already damaged

it so even though avocado and extra virgin

avocado oil would be good healthy things then

unrefined extra virgin avocado oil I encourage

that if you want to use it for a dressing

or something then it's going to have this

color look at that carefully it's very very

deep clean it's intensely ring if you find

something that's more yellowish or whitish

then you're not talking about the same product

anymore and very often avocado oil was promoted

as having a mild flavor of what that means

is it is not the kind that you really want

if you want to use unrefined extra virgin

avocado oil and use it in a dressing or something

then I'm all for it but what you find is he's

going to have this very intense green color

and it will have a very distinct flavor will

probably completely take over the flavor of

your dressing which is not a bad thing if

you like avocados but if it is mine then they

changed it and this is something that we want

to start thinking more and more about with

any kind of oil or really any kind of food

that I don't care what it's made from that's

one of my pet peeves when you see a product

that says made from were made with as if a

tiny tiny miniscule portion of something is

going to all of a sudden turn that terrible

product around like you have Pop Tarts made

with Organic strawberries or like saying this

cardboard is gluten-free now it must be a

health food right it would be like arguing

that vodka is a health food because it's made

from organic potato for that potato chips

upgrade because they're made from organic

potatoes and deep-fried in this expeller-pressed

oil it doesn't matter what the oil made from

once they superheated they damaged it all

over again and what we have to start thinking

is more about how was this food raised is

this chicken healthy I don't know how was

it great is this is beef healthy I don't know

how was it raised what war was it Fed so it's

not the label that we give something it's

not whether it's chicken or fish or potato

it's where has it been and how has it been

processed that has to be more of our way because

the biggest problem with our food production

it is nothing like it was 50 years ago it's

become an industrialized process navigating

to be fast and oils that I would consider

using I don't necessarily use this one a lot

but it would be okay and these are fats that

occur naturally in me these are mostly saturated

and monounsaturated very little polyunsaturated

to the polio saturated or the super sensitive

the saturated or the most stable and the monounsaturated

or somewhere in between so if we use moderate

heat than we typically don't damage these

monounsaturated at least not much so she look

at the smoke points these are not super high

but they're fairly high so we can do some

medium heat cooking safely with these at this

point in the video a lot of people are getting

concerned some are outright angry that you

shouldn't tell people to eat saturated fat

is dangerous and other people are more concern

is saturated fat okay because we've been told

so long for decades that saturated fat causes

heart disease and diabetes obesity but more

recent research shows that the higher your

intake of saturated fat to lower the risk

of heart disease lower the risk of diabetes

and all-cause mortality so a lot of countries

are actually changing the guidelines and they're

removing the upper limit on saturated fat

eat as much as you want the people who most

strongly argue against saturated fat they

still believe that it is the saturated fat

and cholesterol in the food that somehow get

unprocessed and directly into your arteries

and into tissues into a fat stores and they

say the reason you're fat stores have a high

degree of saturation similar to that of a

cow is because you eat the cow problem here

though is that if you argue that way then

where did the cow get all that saturated fat

is it because cows run around and eat each

other I haven't seen much evidence of that

when I look into a pasture I see them eating

grass they don't chase each other trying to

get a bite because they eat grass that's what

they're supposed to eat and somehow this grass

turns into the Tallow into the beef fat 50%

saturated fatty acids why is that because

grass is just another form of glucose a carbohydrate

we can't break it down with the cows have

and the fat is stored carbohydrate in the

case of the cow it's virtually all carbohydrate

because that's all the cows eat in the case

of humans it's a mix of different things anything

that we have in excess we store for future

is and the best way to store it is an array

show similar to that of other mammals who

are were getting to my recommended oils to

cook with fats and oils so I use a lot of

olive oil and it has a low saturation it's

mostly monounsaturated so it doesn't have

a super high smoke point even though some

people argue that it's actually a lot higher

than this even the extra virgin olive oil

might actually be a good bit higher but you

can certainly use it for low and medium heat

cooking and the reason it's on the top of

my list is that it's one of a few spots that

are unprocessed they don't have to use high

deep frying it's just not a good idea there's

something called repeatedly heating cooking

oil and this is the worst of all kinds this

is in fast food establishments where they

use the same oil over and over and over in

this is so bad it's a whole research topic

on its own because the more often you keep

something the more of these reactive oxygen

species in the Gap but even heating it once

you're going to create a little bit of that

same process so I just don't recommend deep-frying

find other ways to cook your food when I cook

on the stove when I want to pan fry something

I typically use a stainless steel cast iron

or a ceramic non-stick pan you want to avoid

the Teflon because they give off toxic fumes

and chemicals and when you use these you typically

don't really have to add any or a lot of baths

because a lot of the food will have it on

fast so if I cook stage were hamburgers with

ground beef or something I try to find good

quality grass-fed is becoming more available

and more affordable and oftentimes will have

twenty 25% fat in it and then you don't really

have to add anything food turns out that the

weight of go with fat is that saturated fats

are good for you not just for cooking that

they're stable and they don't degrade so much

when cooking with them but also that that

type of fat is actually very satiating and

it's good for your health that if you eat

fat for the purpose of contributing to your

energy Supply then sat it is fast is the best

the other side of it the essential fatty acids

they are super important but not for the reason

we're in the form that we have been told polyunsaturated

fat even though they're essential you should

get them from fresh food because when they're

in the food when they're in the fish when

they're in the sea now they're protected in

that tissue in that seed until you eat it

but you don't eat it for fuel you eat it for

those specific property that you need for

hormones and brain and all the reasons you've

been told that polyunsaturated fats good and

you find them and Seed oils that is a misconception

it is wrong it's a lie never ever try to get

your unsaturated fatty acids from and oil

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