The One Oil You Should Never Cook With

Sophie Miura


One glance at the cooking oil aisle in the local supermarket is enough to give any shopper decision fatigue. Between the almost endless options—olive, canola, coconut, macadamia, and vegetable, to name a few—how do you know which oil is the best option for your cooking and your health?

According to Josh Axe, a clinical nutritionist and certified doctor of natural medicine, there is one type of oil you should never add to your cart: canola. "The majority of canola oil produced today is genetically modified," he explains in an article on his website. "The side effects of GMOs in general cannot be overstated."

Axe notes that there have been no viable long-term studies on GMO canola oil but says reports suggest it could cause kidney, liver, and neurological health issues. "Partially hydrogenated vegetable oils like canola are also known for causing inflammation and calcification of arteries, which are well-established risk factors for coronary heart disease," he says.

So what should you reach for instead? Update your grocery list with these nutritionist-approved oils:

  • Coconut oil: "It has a high heat threshold and contains medium-chain fatty acids that can support both fat loss and your nervous system."
  • Olive oil: "I don't recommend it as the first option for cooking, but olive oil benefits are tremendous and at the heart of the Mediterranean diet."
  • Ghee: "Both butter and ghee benefits come from alpha lipoic acid and conjugated linoleic acid, which can promote weight loss."

Now that you've ditched canola oil, add these three doctor-approved foods to your fridge.

Read more stories on food and follow us on Pinterest.

Add a Comment

More Stories