Cooking oils deliver essential fats that fuel sustained energy, aid vitamin absorption, and play a key role in maintaining heart and brain function. While their high fat content is a nutritional strength, recent studies suggest that certain types may also contribute to inflammation when overused. Health experts are now weighing the balance between their benefits and potential risks, particularly in diets heavy in processed or heated oils. The debate centers on how cooking methods and oil selection could influence long-term health outcomes.
Cooking oils are naturally high in fat, an important macronutrient that provides us with long-lasting energy, helps the body absorb vitamins, and supports heart and brain health. Given their high fat ...
