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Cooking oil smoke points

Cooking oils have a smoke point in which they oxidize and become toxic, causing free radical damage. I always cook with avocado oil to play it safe and may use EVOO for cold dishes. Regardless I NEVER use vegetable, soybean, safflower, corn or canola oil - they are incredibly inflammatory, loaded with the metabolic poison omega-6 linoleic acid that triggers mitochondrial dysfunction.


For a point of reference, if you're cooking stove top, medium heat is usually around 350.

 
 
 

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Medical Disclaimer:

This website is for information purposes only. By providing the information contained herein Shelley Blankinship Holistic Nutrition is not diagnosing, treating, curing, mitigating or preventing any type of disease or medical condition. Before beginning any type of natural, integrative or conventional treatment regimen, it is advisable to seek the advice of a licensed healthcare professional.

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