I had no idea
Cooking oils are a staple in kitchens around the world, used for frying, baking, sautéing, and dressing salads. However, not all oils are created equal, and their impact on health can vary significantly. My nana always emphasized the importance of choosing the right oils for cooking, warning against the frequent use of certain oils like vegetable, canola, and corn oils. Understanding the health implications of these oils can help us make better dietary choices.
Understanding the Basics of Vegetable, Canola, and Corn Oils
Vegetable, canola, and corn oils are commonly used in cooking due to their affordability and availability. Vegetable oil is a generic term that often refers to oils derived from various plant sources, including soybeans. Canola oil is extracted from the seeds of the canola plant, a type of rapeseed. Corn oil is made from the germ of corn kernels. Each of these oils has unique properties and nutritional profiles that influence their suitability for cooking.
