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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