In This Episode:
Is Your Cooking Oil Harming You? Discover the shocking truth about the smoke point myth and why it’s NOT the key to choosing a healthy oil.
Cooking oils are often overlooked in terms of their impact on health, but Dr. David Jockers breaks it down in this episode. Learn why the smoke point of oils is not the key factor to consider, and what really matters when it comes to cooking oils: oxidative stability.
Why Saturated Fats Are the Best for Cooking
Dr. Jockers explains why oils like coconut oil, grass-fed butter, beef tallow and ghee are your best choices for cooking. These oils are stable, nutrient-dense, and can withstand high heat without breaking down and causing inflammation in your body.
Oils to Avoid for Better Health
On the flip side, Dr. Jockers highlights why you should avoid oils high in polyunsaturated fats like canola and soybean oils. These seed oils oxidize easily when heated, which can lead to inflammation and other health issues.
- 00:00 Introduction to Oxidative Stability
- 00:23 Welcome to Dr. Jockers Functional Nutrition Podcast
- 03:09 The Importance of Cooking Oils
- 04:18 The Science Behind Oil Oxidation
- 10:06 Best Oils for Cooking
- 13:00 Conclusion and Final Thoughts
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Subscribe To The Podcast On:
Resources:
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Connect with Dr. David Jockers:
- YouTube
- Website
- If you are interested in being a guest on the show, we would love to hear from you! Please contact us here!
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