A new Australian study could change the type of oils you use for cooking.

Researchers found that extra virgin olive oil is the most stable and safest to use at high temperatures.

Cooking with coconut oil was almost on par, however failed to come close when comparing levels of naturally occurring antioxidants.

Seed oils (also called vegetable oils) such as canola oil, grapeseed and sunflower oil were the least stable when heated and produced the most harmful compounds.

Researcher’s also found that an oil’s smoke point is a very poor marker of its safety and stability as a cooking oil, contrary to popular belief.

Wishing you wellness,

Mary Clark