In today's episode,Dr. Jockers explains why oxidative stability is more important than smoke point when choosing cooking oils. He shares how saturated fats like coconut oil and grass-fed butter are the best options for cooking.

You'll also learn why oils high in polyunsaturated fats, like canola and soybean, should be avoided due to their instability when heated.

Dr. Jockers recommends using extra virgin olive oil raw to preserve its antioxidants and suggests it for salads and marinades.

In This Episode:

00:00 Introduction to Oxidative Stability

00:23 Welcome to Dr. Jocker's Functional Nutrition Podcast

03:09 The Importance of Cooking Oils

04:18 The Science Behind Oil Oxidation

10:06 Best Oils for Cooking

13:00 Conclusion and Final Thoughts

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"Saturated fats like grass-fed butter and ghee not only taste amazing, but they also hold up better under heat"

~ Dr. Jockers

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Resources:

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Connect with Dr. Jockers:

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Website – https://drjockers.com/

If you are interested in being a guest on the show, we would love to hear from you! Please contact us here! - https://drjockers.com/join-us-dr-jockers-functional-nutrition-podcast/

Does olive oil really make you fat?