It’s probably fair to say that most recipes today calling for some type of oil for cooking usually suggest “vegetable” oil or canola oil. But a recent study in Australia found that vegetable oils, which are extracted from seeds, are at the bottom of the barrel, so to speak, because of how they behave in two areas:

  • Instability when heated
  • The production of harmful compounds when heated

Here’s how the study was carried out…

      

Filed under: Low Carb

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