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For half a century, health agencies and experts have recommended vegetable oils over saturated fats for cooking. They have told the public that vegetable oils are cardioprotective. However, research suggests these oils may not be as innocuous as they seem.
While saturated fat has historically faced criticism due to its association with blood cholesterol levels and coronary heart disease, emerging studies have provided a more nuanced understanding of this topic, including this fat’s potential advantages in high-temperature cooking.
Compared to polyunsaturated fats, saturated fats exhibit greater stability when exposed to heat and oxygen. However, the type of saturated fat and its smoke point still determine how they should be used appropriately….