Good Oils vs. Bad Oils

I was going to rewrite this article but some sources mysteriously disappeared from the internet. So, please excuse the rambling.

All Oils listed below is the REFINED version except where noted! The smoking point is in parenthesis. 

Extra Light Olive Oil  (460 F)
Brown Rice Oil, refined? (450 F)
Almond Oil (495 F)
Avocado (450 F)
Cold Pressed Avocado/unrefined (500 F)
Grapeseed (485 F)
High Oleic Peanut Oil(450 F)
Safflower (450 F)
Sesame ( 445 F)
High Oleic Sunflower (450 F)
Sunflower expeller pressed (460 F)

First cold-press Olive oil smokes at 325 F. So, I wouldn't put this in a fryer! However, I have fried things in it to get a crispy Faux Chicken in a Wok and had no issues with smoking. I was also using a burner that is about 10,000 BTU.


With all the controversy over Oils, which Oils are really good for you and which are really bad for you? The short of it, Olive Oil and Coconut Oil is good for you, and Canola Oil really is bad. Why? Even Canadian researchers, where Canola Oil is made, has found that Canola depletes Vitamin E levels too a dangerous amount, and has killed laboratory animals. Olive Oil destroys LDL and raised HDL. Coconut Oil actually protects against heart disease.

Resources I've linked to, when writing this article. I highly recommend reading these articles in their entirety, as they provide much more information than what I have done here. And no, I do not believe everything I read and I am NOT a homeopathic!

Aspartame.ca
Michael Babcock,
The Oiling of America Written by Mary G. Enig, PhD and Sally Fallon. HIGHLY recommended as it proves my point concerning biased research and biased governments.